This is an adaptation of a recipe for a gluten free lemon drizzle cake that I found on the Tesco website. You can see that recipe here. I was making a cake for a boozy themed CCC event and it needed to be gluten free.
It’s probably two years since I baked this cake and I made notes at the time about how I had adapted the recipe. I printed off the recipe and added my slip of paper with the changes tucked into a clear plastic cover for future use. Then it disappeared. I have looked for it many times since then and then yesterday, as if by magic, it surfaced, when I was looking for something else, hidden in a folder with a bundle of other forgotten recipes.
I remember that the cake turned out well, nice and moist with a hint of rum and of course anything with dates in it is just my cup of tea. Now that I have found it I will be able to make it again. Highly recommended to go with your afternoon cuppa or other beverage of your choice!
170g softened butter or baking spread (I used Flora Buttery)
50g light muscovado sugar
120g caster sugar
2 large eggs
120g gluten free plain flour
50g ground almonds
1 scant tsp GF baking powder
75g chopped dates
2 tblsp rum
First, put the dates into a small bowl with the rum and leave to soak.
Preheat the oven to 180°C / 160° fan / gas mk 4. Butter and line a 2lb loaf tin or use a liner.
Using a stand mixer, cream the butter and sugars until light and fluffy. Beat in the eggs one at a time. Fold in the flour, almonds and baking powder then mix in the soaked dates until well combined.
Spoon the mixture into the tin, level the top and bake for 45 minutes or until done. Remove from the oven then cool in the tin before removing to a wire rack to cool completely.
Cuts into 8-10 slices.