So this is a bit of a family favourite, my Mum can’t remember the origins but its one of those cakes that doesn’t look much but is pretty hard to resist especially with a healthy spread of butter! The original uses self-raising flour, for this I substituted with a combination of Dove’s Farm wheat and gluten free plain flour and almond flour and baking powder. Following advice on Google you should use 1 teaspoon for roughly 110 grams of plain flour. The resulting loaf was a bit denser, but rose ok and tasted just as good. My Mum is old school so the below recipe is in ounces.
- 6oz golden syrup (to not get in a sticky mess, put the jar/tin of syrup on the scales and spoon out the quantity into the pan so you’re in effect subtracting the weight you want against the total weight)
- 3oz treacle
- 6oz wheat-free plain flour
- 2oz almond flour
- 4oz butter softened at room temperature
- 2 teaspoon of baking powder
- 4oz soft brown sugar
- 2oz medium oatmeal
- 2oz porridge oats
- 1 and half level teaspoon of ground ginger
- Around 6 tablespoons lactose free milk
Preheat your oven to 170 degrees Celsius and grease and line a 2 pound loaf tin.
Gently heat syrup and treacle together until liquid and allow to cool slightly.
Sift flour with pinch of salt into basin (depending how coarse your almond flour is – if its too coarse just add to bowl without sifting) and rub in butter. Add and combine sugar, oatmeal, oats and ginger.
Make a well in the mix and pour in your syrup and treacle and mix thoroughly. Add enough milk for a soft dropping consistency. Pour into your tin and bake for an hour and quarter. If it start to catch turn down oven.
Keeps wrapped for a week and can be frozen.
palmernoms 