This is my all time favourite cake recipe. It tastes of the autumn and never fails to please. I was inspired by a recipe I found in the BBC Good food magazine. I adapted that to make it gluten and dairy free and this is the result. It is perfect made with my plain wholegrain gluten-free flour blend.
- 140 g dairy-free margarine
- 140 g white sugar
- 3 medium free range eggs
- 140 g plain Free From Fairy flour
- 1 1/2 tsp gluten-free baking powder
- 1/4 tsp psyllium powder or 1/2 tsp xanthan gum
- Zest of 1 lime or lemon or orange
- 2 tbsp juice of choice use whichever fruit you chose above
- 200 g plums stoned and chopped into pieces
- Light brown sugar for decorating
- Pre-heat oven to 160 degrees/140degrees fan oven/gas 3
- Grease a 1kg/2lb loaf tin
- Beat the margarine and sugar together until they are pale and fluffy (at least 1 minute)
- Add eggs and beat for a further minute or so (with an electric whisk - longer if by hand) - the mixture will separate, don't worry!
- Combine the flour with the baking powder and psyllium in a separate bowl
- Fold in the dry mix with the zest of the fruit you are using and 2 tbsp of the juice you are using.
- Add the plums and gently mix in
- Spoon mix into the prepared tin and bake for approx 1 hour. Check after 50 mins because your oven will cook at a different time from mine. A skewer should come out clean when it is done.
- Once the cake has cooled, decorate with a scattering of light brown sugar