Feast Norfolk Magazine
By Sara Matthews
INGREDIENTS
200g of dairy free spread
140g of light brown sugar
150g of self-raising gluten free flour
½ tsp of baking powder
zest of one lemon (reserve juice for icing)
100g of raspberries (any berry will work in this cake)
140g of light brown sugar
150g of self-raising gluten free flour
½ tsp of baking powder
zest of one lemon (reserve juice for icing)
100g of raspberries (any berry will work in this cake)
For the icing
1-2tsp of reserved juice from lemon
30g of icing sugar
pink food colouring
1-2tsp of reserved juice from lemon
30g of icing sugar
pink food colouring
Method
Preheat oven to 180°C/160°C fan assisted/gas mark 4.
Prepare a loaf tin by greasing and lining it with parchment.
Place all the ingredients, except the raspberries, into a bowl and whisk to combine. Add the raspberries carefully, stirring them through with a spoon, being careful not to break any.
Transfer to a loaf tin and bake for 45-55 minutes or until a skewer inserted comes out clean.
Leave the cake to cool for 10 minutes then transfer to a wire rack to cool further.
Once the cake is cool, mix the icing ingredients and drizzle over cake. Top with the raspberries and serve
Recipe published in Feast, issue 06.
