Ingredients

The following ingredients have 4 Servings
  • 270 ml/g strong hot black tea (I used 2 Earl Grey tea bags which had been left to ‘stew’)
  • 100 g sultanas
  • 70 g flame raisins
  • 50 g soft dried pitted prunes (chopped)
  • 150 g brown gluten free flour blend
  • 100 g buckwheat flour
  • 1 tsp xanthan gum
  • 4 tsp light Maca powder
  • 1 tbsp baking powder (gluten free)
  • Pinch fine sea salt
  • 60 g dark Muscovado Sugar
  • 4 tbsp black treacle (Molasses) (= 60 ml or 90 g)
  • 4 tbsp date syrup (= 60 ml or 90 g)
  • 1 large egg
  • 60 g melted butter (or good dairy free alternative)
  • 1 tbsp Maple syrup (or treacle)
  • 1½ tsp hot water (from boiled kettle)

Instruction

  • In a bowl, soak the sultanas, raisins and chopped prunes in the hot black tea for about 30 minutes.
  • Grease the loaf tin(s) well with butter/margarine.
  • Combine the flours, xanthan gum, Maca powder, baking powder and salt together and mix thoroughly to blend. Set aside.
  • Pre-heat the oven to 170 C/325 F/Gas 3.
  • Drain the fruit from the tea, being careful to KEEP the tea liquid (this is needed for the cake).
  • Weigh or measure the reserved tea into a measuring jug or bowl and top up to 240 ml/g. Transfer the measured tea into a large bowl.
  • Add the sugar and syrups to the tea and whisk to combine.
  • Add the dry ingredients to the bowl and lightly whisk through to JUST combine.
  • Next, add the lightly beaten egg and melted butter to the bowl and whisk through again until you have a just-combined, smooth batter.
  • Lastly, add the hydrated fruit and fold through with a mixing spoon/spatula until the fruit is evenly distributed throughout.
  • Transfer the batter to the greased baking tin(s) and smooth the tops.
  • Bake for about 35 to 40 minutes (1 pound loaves) or about 45 to 50 minutes for a single 2 pound loaf until a skewer inserted into the centre comes out clean and the loaf feels springy to the touch.
  • Remove from the oven and cool in the tin(s) for about 10 minutes, before transferring to a wire rack.
  • While the loaf is still warm, mix the glazing syrup and hot water together and brush onto the surface of the loaf.
  • Stays fresh for 2 to 3 days minimum, wrapped in baking paper and clingfilm.