Gluten Free Malt Loaf

Step 1

In a bowl, soak the sultanas, raisins and chopped prunes in the hot black tea for about 30 minutes.

Step 2

Grease the loaf tin(s) well with butter/margarine.

Step 3

Combine the flours, xanthan gum, Maca powder, baking powder and salt together and mix thoroughly to blend. Set aside.

Step 4

Pre-heat the oven to 170 C/325 F/Gas 3.

Step 5

Drain the fruit from the tea, being careful to KEEP the tea liquid (this is needed for the cake).

Step 6

Weigh or measure the reserved tea into a measuring jug or bowl and top up to 240 ml/g. Transfer the measured tea into a large bowl.

Step 7

Add the sugar and syrups to the tea and whisk to combine.

Step 8

Add the dry ingredients to the bowl and lightly whisk through to JUST combine.

Step 9

Next, add the lightly beaten egg and melted butter to the bowl and whisk through again until you have a just-combined, smooth batter.

Step 10

Lastly, add the hydrated fruit and fold through with a mixing spoon/spatula until the fruit is evenly distributed throughout.

Step 11

Transfer the batter to the greased baking tin(s) and smooth the tops.

Step 12

Bake for about 35 to 40 minutes (1 pound loaves) or about 45 to 50 minutes for a single 2 pound loaf until a skewer inserted into the centre comes out clean and the loaf feels springy to the touch.

Step 13

Remove from the oven and cool in the tin(s) for about 10 minutes, before transferring to a wire rack.

Step 14

While the loaf is still warm, mix the glazing syrup and hot water together and brush onto the surface of the loaf.

Step 15

Stays fresh for 2 to 3 days minimum, wrapped in baking paper and clingfilm.