Recipe
for allergy sufferers:
|
Plain
Seven Inch Cake or Twelve Small Cakes
|
 This
recipe comes from Susan Swann who has written the book
Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
The
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
If
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
This
recipe is dairy free, wheat free, gluten free and egg
free.
Ingredients
50
g (2 oz) soya margarine
1/2 tsp bicarbonate of soda
3 tbsps soya milk
1 tbsp golden syrup
25 g (1 oz) soya flour
50 g (2 oz) potato flour
50 g (2 oz) rice flour
1 tps vanilla essence
Method
- Pre-heat
the oven to 180°C / 350°F / Gas 4
- Prepare
an 18 cm (7") cake tin or 12 small cakes tin.
- Dissolve
the bicarbonate of soda in the milk and leave to one
side for now.
- Sift
the flours together.
- Cream
the soya margarine and the sugar together until creamy
and paler in colour
- Add
the milk mixture and the golden syrup and beat vigorously.
It will curdle.
- Add
the flours and beat well.
- Put
the cake mixture into the prepared cake tin or divide
into 12 cake cases.
- Bake
for 20 - 25 minutes until golden brown and firm to
touch. If making small cakes, reduce the cooking time
to 10 - 12 minutes.
- Leave
in the tin for 10 minutes and then transfer to a cooling
rack to cool completely.
- Decorate
using water icing or butter icing.
You
can add raisins or add grated lemon rind to give them
some flavour, or glace cherries if allowed them.
Susan
Swann
www.allergybaking.co.uk
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order your copy of Cakes and Cookies
for Children on Restricted Diets |
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