Let's Get Baking

As previously promised today’s healthier cake recipe is one of mine, I can’t share the gluten free magic formula else your computer  would have to self destruct however the link to the original BBC Good Food recipe is attached to this post, I am going to share a couple of secret hints and tips. My gluten free version is available in this weeks Friday Cake Club. I appreciate cake has calories, fats and sugars simply by the nature of the term cake however versus other varieties I bake this one is a little healthier, it uses less butter as moisture comes from the tea and contains less naughty sugars as the dried fruit helps with some natural sugars. So below is the link to the original recipe, alternatively go to BBC Good Food homepage and type in fruity teacake

  • 275g mixed fruit
  • 15 glace cherries (chopped in half)
  • 1 fresh orange
  • 1 tea bag- I use Twinnings English Breakfast
  • 50g unsalted butter
  • 50g soft light brown sugar
  • 1 free range large egg
  • 225g self raising flour
  • 2-3 tablespoons of demerara sugar for sprinkling
  • A sheet of greaseproof paper, enough to loosely cover the loaf tin with a little hang over

This recipe hardly got tweaked however here are my little hints and tips, for making the hot tea measure out 250mls of boiling water and add your tea bag (be careful), I allow it to brew for around 5 minutes, when you remove the teabag you will see the tea level will be around 225mls on your measuring jug as the tea bag absorbs the fluid. Add to the dried mixed fruit, I use with candied peel and the coop do a great one which doesn’t have naughty hidden sunflower oil to bulk up the weight of the fruit and around 15 glace cherries chopped in half, to this add the zest and juice of a fresh orange, the secret is to allow it to soak ideally overnight, even longer if possible and ensure all fruit is submerged as the fruit soaks up the majority of the tea. Follow their recipe guide, my adaption is to allow the mixer to mix the soaked fruit and flours, be brave and when you are cooking the cake, set the alarm for 30 minutes…Now you need to be quick when the alarm goes off, have your greaseproof paper folded in the middle…You are simply going to open the door, quickly loosely lay over the cake, ideally so it doesn’t touch but anchored/positioned on the shelf to avoid it flying off and blocking your fan assisted oven, happened to me once, never again! This little tip stops your cake becoming over coloured or burnt looking on the edges. You see now I am thinking you guys are going to be confused, what does she mean regarding the greaseproof paper? I am going to go and take the most awful Blue Peter photo but surprisingly it’s turned out to be a fab photo’s which are below! Once completed, be quick to close your oven door as to not let the oven cool too much, reset your alarm for 30 minutes, once cooked simply removed from the tin and allow to cool on a rack. If you store in an airtight container the cake happily last 5 days plus if it lasts that long, below are photos as mentioned plus another being what your final cake will look like…Happy Baking x

Lisa King