Free From Earl Grey Fruit Loaf

Cooking time: 70-75 minutes

Equipment: 1kg/2lb bread tin

Temperature: Oven 180˚C/Fan 160˚/350˚F/Gas3

Free from: Gluten, Soya, Wheat, Dairy, Nuts

Vegetarian. When following the suggested ingredient swap, this recipe can be free from egg and suitable for vegans.

What You’ll Need:

  • 2 earl grey tea bags
  • 200ml boiling water
  • 300g mixed sultanas, raisins, prunes, dates, apricots
  • 200g FREEE Plain White Flour
  • 2 tsp FREEE Baking Powder
  • 100g soft brown sugar
  • 1 egg   (or 1tbsp FREEE Chickpea Flour + 2tbsp water)
  • 4 tbsp oil
  •  1/2 orange rind and juice

What To Do:

  • Put the tea bags into a jug, add the boiling water and leave to stand for 10 minutes.
  • Line a 1kg/2lb loaf / bread tin with parchment and pre-heat the oven.
  • Weigh the dried fruits into another bowl. If using prunes, dates or apricots cut these into quarters. Pour the tea into the bowl and leave until completely cold.
  • Sieve the flour and baking powder into another bowl, add the sugar and mix together.
  • Add the egg (or chickpea flour + water), oil, grated orange rind and juice and beat well.
  • Discard the tea bags and stir the soaked fruit and liquid into the bowl.
  • Tip the mixture into the prepared tin and smooth the top.
  • Bake for 70-75 minutes.
  • Gently turn out the cake onto a wire rack and leave to cool.

In time for Allergy Awareness Week (23rd – 29th April) FREEE by Doves Farm have shared four of their favourite recipes for free from cakes and bakes.

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