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Gluten-free Earl Grey teacakes
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These gluten-free teacakes are so simple to make and packed with flavour. Dried fruits are steeped in fragrant Earl Grey tea and the springy buns are spiced with nutmeg and cardamom. The perfect accompaniment to a cup of tea!
First published in 2020
Ingredients
Metric
Imperial
Tea-soaked fruit
- 25g of dried cranberries
- 25g of sultanas
- 25g of raisins
- 1 Earl Grey tea bag
- 225g of gluten-free white bread flour
- 1 tsp Doves Farm Quick Yeast
- 1 tbsp of caster sugar
- 1 pinch of salt
- 1/4 tsp freshly grated nutmeg
- 5 cardamom pods, seeds removed from husks and crushed to a powder
- 175ml of whole milk
- 2 large eggs, separated
- 1/2 lemon, zested
- 20g of preserved stem ginger, drained from syrup and finely chopped
- 1 tbsp of vegetable oil, plus extra for greasing the tins
SAVE RECIPE
Equipment
- Crumpet rings 4
Method
1
Put the dried cranberries, sultanas and raisins in a small bowl, add the tea bag and top up with boiling water. Leave for an hour or so, or overnight
2
When you’re ready to begin baking, remove the tea bag and drain off any excess liquid
3
Put the flour, yeast, sugar, salt, grated nutmeg and crushed cardamom in a large mixing bowl and stir to combine
4
Gently warm the milk in a small pan on the hob or in a heatproof jug in the microwave. Remove from the heat (it should just be warm enough to activate the yeast, not too hot to cook the egg whites). Add the egg whites and lemon zest and whisk them in
5
Pour the liquid into the dry ingredients and mix well, then add the drained fruit, chopped ginger and oil and stir this in too, mixing until the dough comes together (It will be quite a loose batter due to the lack of gluten)
6
Lightly oil your tins – you can use 4-hole Yorkshire pudding tins or crumpet rings on a baking sheet. Divide the mixture into 4 and spoon the dough into the tins. Cover with a clean damp tea towel and leave the dough to prove at warm room temperature for about 30 minutes
7
Preheat the oven to 220°C/200°C fan/gas mark 7
8
Bake the teacakes for 15-25 minutes. After 15 minutes, remove the teacakes and paint with the reserved egg yolks to provide a nice golden finish. Transfer to a wire rack, cover with a clean tea towel and leave to cool completely
9
Serve sliced in half, lightly toasted and slathered with butter
First published in 2020
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