Gluten Free Treacle Cake Recipe

Gluten free Treacle Cake

Sometimes the simple ones are the best.  And this is certainly very easy to make and yet again, went down very well. And left for a day ( if you can…..) the flavour begins to enhance.  As we now enter the darker nights, so a little comfort baking becomes a little more of the norm.

If you can’t wait an extra few hours for this to cool down and enjoy with a cuppa, enjoy it warm with clotted cream or custard…….or for a healthy balance (!) half fat creme fraiche.

First up, line a 2lb loaf tin and preheat the oven to Gas 3, 140c

Place into a saucepan, 110g butter, 110g light brown sugar and 220g golden syrup and melt. Take care not to over heat. Just a gentle heat to melt the sugar. Leave this to cool first before adding the rest of the ingredients. For no more than 10 minutes.

Beat together 1 egg and 150ml of milk (I used semi skimmed) and whisk into the sugar mix. Then beat in 220g gluten free self-raising flour ( I used Dove Farm ). Beat well to ensure there are no lumps.

Pour into the lined loaf tin and bake in the middle of the oven for approx 40 – 50 minutes or until the skewer comes out clean when inserted into the middle of the cake.

Leave to cool in the tin. After about an hour, or at least when the cake is cool, take 2 more tablespoons of golden syrup and warm – either in a mug in the microwave or in a small saucepan on the stove. Pour this over the cake and leave again until completely cold before removing from the lining.

Slice and enjoy

 

Gluten Free Caramac Cake Slice Recipe

Gluten free Caramac Slice
Gluten free Caramac Slice

And now back to what the children like!  This went down a storm. Moist and rich and lasted half a day. If tasty cakes like this are so easy to make, it makes you wonder why they are not on the shelves?  Scrumy gluten free cakes for children with Coeliac Disease.

Pre-heat the oven to Gas 3, 160c and line a baking tray (20 x 27 x 3cm)

140g Soft Butter

140g Soft Brown Sugar

40g Dark Brown Sugar

2 Eggs

10 Drops of Foodie Flavours – Butterscotch

140g Dove Farm Gluten Free Plain Flour

30g Ground Almonds

9 Bars Caramac

50g Melted Butter

Beat the soft butter with both of the sugars until light and fluffy. Beat the eggs in, one at a time until well mixed. Add the drops in and mix again. Then beat in the flour and almonds until well combined. Pour into the lined tin and bake for about 20 – 25 minutes. Once cooked leave to cool in the tin.

Meanwhile prepare the topping. Reserve 3 bars of the Caramac for the topping. Then break up the other 6 bars and melt them gently in a bowl, set over a pan of simmering water. Ensuring the bowl does not touch the water. Separately melt the butter and pour into the melted Caramac. Once all melted and mixed, leave to cool a little before pouring over the cooled cake. Before the topping sets though, remove from the tin, and  gently break the remaining 3 bars of Caramac up and decorate.

Leave to cool completely then cut into squares, eat and enjoy.

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