Recipe for allergy sufferers:

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, gluten free, wheat free, corn free, egg free and reduced sugar.

Ingredients

100g (4 oz) soya margarine
100g (4 oz) fructose
100g (4 oz) potato flour
100g (4 oz) soya flour
50g (2 oz) rice flour
275g (10 oz) mixed fruit
100g (4 oz) cherries
50g (2 oz) ground almonds
1 tbsp molasses
1/2 tsp almond essence
1tsp bicarbonate of soda
1/2 tsp mixed spice
1/4 litre (1/2 pint) soya milk
Flaked almonds

Method

• Pre-heat the oven to 180°C / 350°F / Gas 4.

• Prepare and grease an 18cm (7") deep cake tin.

• Dissolve the bicarbonate of soda in the milk and leave to one side.

• Cream the sugar and the margarine together in a large mixing bowl.

• Add the milk mixture. It will curdle.

• Mix all the dry ingredients together and beat into the mixture in the mixing bowl.

• Put the cake mix into the prepared cake tin. Decorate the top with the flaked almonds.

• Bake in the centre of the oven for approximately 45 minutes or until a cake tester inserted in the middle comes out clean.

• Leave to cool for about 10 minutes and then turn out onto a cooling rack until cold.
  

Susan Swann
www.allergybaking.co.uk

To order your copy of Cakes and Cookies for Children on Restricted Diets THE BOOK IS CURRENTLY OUT OF PRINT