I made this cake quickly a few days ago because I had been given a silicone mould by a friend and she had asked me a week before if I’d used it. In fact I hadn’t because I’ve always been very wary of silicone moulds. Nevertheless, I felt obliged to give it a go, so I “threw together” a fairly simple gluten free loaf cake recipe.
The result was surprisingly good. The mould was excellent. I didn’t even line it with baking parchment, only brushed it with melted butter. The baked cake came out perfectly with no sticking whatsoever.
And the friend who I gave the cake to said it was the best GF cake that she’d had.
Makes: About 10 – 12 slices
Time: Prep: 25 – 30 min. Baking: 75 – 90 min + cooling.
Level: Easy
Need: A 2lb/1kg loaf tin or a silicone mould
Ingredients
- pinch of salt
- 1½tsp baking powder
- 1 tsp cinnamon
- 110g/4oz plain flour (+ 1 tsp xanthan gum powder if using GF flour)
- 70g/2½oz wholemeal flour (I actually used 180g plain white GF flour)
- 50g/1¾oz ground almonds
- 110g/4oz softened butter or baking spread
- 175g/6oz soft brown sugar
- 2 medium eggs, beaten
- 3 tbsp milk
- 150g/5½oz ready-to-eat apricots, chopped into small pieces ( + some to decorate, maybe)
- 110g/4oz dried dates (+ maybe some to decorate if they look nice)
Method
1. Line the tin with baking parchment*. Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4. (* see note above re: silicone moulds)
2. Into a large mixing bowl, sift the salt, baking powder, cinnamon, both flours and ground almonds. (If you’ve opted to use gluten-free flour then add in 1 tsp xanthan gum powder.)
3. Add the sugar, eggs and half of the milk. Beat the mixture, beginning on a slow speed then a little faster to mix everything thoroughly. Stop mixing and fold in the apricots and dates.
4. When it’s all mixed, add some more milk if necessary to create a mixture that drops easily off a spoon, then spoon or pour it into the tin, level the top and bake in the centre of the oven for 75 – 90 minutes or until the cake feels springy in the centre.
5. Remove it from the oven, let it cool for about 10 minutes in the tin, then turn it out on to a wire rack and let it get completely cold.
6. To decorate, brush top with warmed & sieved apricot jam and add the reserved apricots (and dates, maybe). Brush again with more jam.
Please have a look at my site for lots of other recipes, sweet and savoury.
Below is a selection of some of my favourite recent bakes that you may want to check out.
Carrot Walnut & Ginger Sheet Cake
Raspberry & Coconut Crumble Bars
If you’d like to comment or ask a question, that’s great. Just go to the contact page. I love getting feedback, but please be kind with the comments, I’m a sensitive soul.
Retired Bloke on Food n stuff 