Wed, 11 November 2015
This morning, Catherine is making up a gluten free lemon poppy seed loaf in response to a viewers email.
Ingredients
225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour
125g/4oz Margarine
125g/4oz Caster Sugar
3 Eggs
2 Tablespoons Milk
1 Teaspoon Vanilla Essence
2 Tablespoons Poppy Seeds
Grated Rind of Lemon
For Glaze
175g/6oz Icing Sugar
Juice of Lemon.
Method
1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
2. Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
5. While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
6. When cake is baked allow it to stay in the tin to "set" for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
7. When completely cold store in an airtight container.
