Gluten-free Raspberry Loaf Cake

By Victoria Glass •


If the weather's been a little grey where you are, this fruity beauty is sure to  bring a little sunshine into your kitchen. It’s suitable for all the gluten dodgers in your life, but with its light, fluffy texture, nobody will be able to tell that it’s wheat-free.

 
I made this cake originally for an excellent cause. MS Society is fundraising with Cake Break again this year.  If you can help this wonderful charity by doing something as simple (not to mention delicious) as baking a cake, then how can you find an excuse not to join in? Simply invite some friends round to scoff some cake and make a donation. Or leave a cake in the staff room at work with an honesty box. The second option might not be quite so much fun or require quite as much booze, but your colleagues will certainly thank you for it.
 

This gluten-free cake is moist and heady with vanilla. The tart, sweet raspberries make for an exciting extra burst of flavour as well as colour in your slice. As with all gluten-free cakes, they can become a little dry if left in the tin for more than a few days, but don’t chuck it away. If (and I’ve heard that miracles can happen) you’ve got some sponge leftover, simply cover it with foil and pop it in the oven to warm through before dousing it in custard and eating it for pudding.
 
So come on! Bake a cake, eat some cake and have some fun. Everybody loves cake, so let’s all get baking for MS.



Gluten-free Raspberry Loaf Cake


 
Ingredients

For the cake
 
6oz/170g soft, unsalted butter
6oz/170g caster sugar
3 eggs
4oz/110g rice flour
1 tsp. gluten-free baking powder
2oz/55g ground almonds
1 tsp. of vanilla bean paste or pure vanilla extract
A handful of fresh raspberries
 
Fresh raspberries to serve with it (optional)
A dusting of icing sugar (optional)
 
Method

Preheat the oven to 180°C (160°C fan)/ 350°F (325°F fan)/ Gas mark 4 and line a 2lb loaf tin with loaf tin liner or with baking parchment
 
Cream together the butter and sugar until pale and fluffy. Whisk in the eggs, one at a time, before adding the rice flour (no need to sift it), baking powder and ground almonds. Mix thoroughly until all the ingredients are fully incorporated and you have a smooth, spoonable batter. Scrape the batter into your prepared tin and use a palette knife to smooth over the top slightly. Finally, sink a handful of fresh raspberries into the batter, ensuring they are distributed evenly.

 
Bake for 30-35 minutes, or until an inserted skewer comes out clean. Leave the cake to cool on top of a wire rack before turning out.  Dust with a little icing sugar and some more fresh raspberries.


 
Inspired?  For more gluten free recipes visit Great British Chefs.
 

Comments


Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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