I’ve got this really simple gluten free tea loaf recipe I want to share with you. It’s something I used to make a lot when I worked as a cook in a nursing home, and it’s absolutely delicious, buttered and enjoyed with a hot cuppa!
Although the tea loaf I made for the residents at ‘High Peak’ wasn’t gluten free. I’ve simply adapted the original recipe by replacing the traditional flour for a gluten free one instead.
This tea loaf is jammed pack full of juicy sultanas and the light sprinkle of muscovado sugar over the top of the mixture before it’s baked, gives this tasty fruited tea loaf a lovely sweet crunchy topping.
If you prefer, instead of sultanas, you could use dried mixed fruit – a few chopped cherries thrown into the mix works really well too! I’ve also had some lovely feedback from people that have used this recipe and added a spoonful of *mixed spice to the mixture, and loved the results!
On this occasion I’ve used Sainsburys gluten free flour – it’s working really well for me at the moment.
Ingredients (8-10 slices)
250g (9oz) *sultanas
100g (3½oz) gluten free self-raising flour or mix
50g (2oz) light muscovado sugar
1 tablespoon golden syrup
1 large egg
1 teacup of freshly brewed black tea
Enough light muscovado sugar to lightly sprinkle over the cake
Pop the sultanas into a large glass bowl and pour in the tea. Give it a good stir and then cover the bowl and leave the fruit to soak for a couple of hours. You can even leave the fruit to soak overnight if you like – just pop it in the fridge if you decide to do this.
Preheat oven 180C/325F/Gas 4/160C Fan
Grease and line a 1lb loaf tin.
Add the sugar, syrup, flour and egg to the presoaked sultanas and mix together well.
Transfer the mixture into the lined loaf tin and then into the oven.
Bake for approximately 40 minutes until the tea loaf is golden brown and feels firm when you press the top. You can also check it’s cooked by inserting a knife into the centre of the cake. If it comes out clean, it’s done!
Remove from the oven and allow to cool slightly before turning the loaf out of the tin and peeling off the greaseproof.
Allow to cool…..slice, butter and enjoy!
Before I go:
If you fancy making a larger loaf double the quantity and use a 2lb loaf tin. Of course this will take longer to cook.
The tea loaf is perfect for freezing. Probably best to slice and wrap individually, then it will be nice and handy to grab out a piece to defrost, as and when you fancy!
The tea loaf is also naturally dairy free and can be enjoyed spread with a dairy free alternative rather than butter.
For more of my cakes and bakes have a peep here.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!