160ml of Yorkshire Tea (1 tea bag)
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½ tsp bicarbonate of soda
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80g rice flour, (can use gluten-free flour or just plain flour for a non-gluten-free version)
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40g ground hazelnuts or ground almonds (if you don’t have nuts just increase flour by 40g)
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1 tsp gluten free baking powder
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1lb loaf tin lined with baking paper
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1. Preheat the oven to 175°C (fan assisted).
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2. Pour boiling water onto 1 Yorkshire Tea Bag allow to brew for 4 minutes.
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3. Add the sultanas and leave to infuse for 15 minutes.
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4. In a large bowl, cream together the butter and sugar.
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5. Gradually add the egg, beating thoroughly between each addition.
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6. Add the rice flour, baking powder and hazelnuts and set aside.
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7. Place the chopped dates in a small pan with the drained tea liquor keeping the sultanas for later.
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8. Bring to the boil. Add the bicarbonate of soda and remove from the heat.
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9. Pour in the softened dates, liquor and reserved sultanas into your cake mixand thoroughly combine.
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10. Pour the mixture into the prepared tin.
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11. Bake in a preheated oven for 25-30 minutes until risen and firm to the touch.
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12. Place onto a cooling wire.
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1. Line your loaf tin with greaseproof paper.
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2. Preheat the oven to 175°C (fan assisted).
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3. Chop your dried dates.
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4. Pour boiling water onto 1 Yorkshire Tea Bag allow to brew for 4 minutes.
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5. Add the sultanas and leave to infuse for 15 minutes.
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