Thursday, June 7, 2012

Allergy free apple and ginger tea cake recipe

  • 3 cups Orgran all purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup olive oil
  • 1 cup sugar
  • 2 tsp Orgran No Egg, whisked with 80mls water until thick
  • 2 apples, peeled, cored, and coarsely chopped
  • Juice of 1 small lemon
  • 2-4 tsp grated fresh ginger (to taste)
  • Ginger powder (optional)

  • In a large bowl sift the flour, baking soda, baking powder and salt.
  • In another large bowl combine the oil, sugar, Orgran No Egg mixture, ginger, lemon juice and apples.
  • Slowly add the flour mixture into the oil mixture, stirring all the while.
  • Once combined pour and shape the bread batter into a medium sized greased bread tin.
  • Lightly dust with ginger powder.
  • Let the bread rise for 15-20 minutes. May not rise much but anything is good.
  • Bake at 180C for 40-45 minutes or until a skewer comes away clean, rotating the bread  after15 minutes to ensure even cooking.
  • Cool for 10 minutes on a wire rack before removing from the bread tin.

  • This is quite fragile so be careful in taking the cake from the tin. Do this when the cake is completely cooled but if you can't wait because it smells too good then breaking it into chunks is quite fun. To make it less fragile don't sift the flour.
  • With ½ cup Orgran Gluten Free Gluten added to the dry mixture, no sifting and a tad less ginger you could make this as bread.

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