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Citrus sponge loaves
(0 votes)
Difficulty:
easy
Preparation:
55 min.
Preparation
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Ingredients
for
6
- Ingredients
- 1 ½ cups gluten-free all purpose flour
- ½ cup butter (melted and cooled)
- 1 cup caster sugar
- 1 tsp baking soda
- 1 egg
- 3 ripe Banana (mashed)
- 1 tsp vanilla extract
- 1 unwaxed lemon (finely grated zest)
- To decorate
- 2 ¼ cups powdered sugar
- lemon juice
- freeze-dried Raspberries
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 x 10cm x 6cm|4? x 2 1/2? mini loaf tins.
2.
Place all the cake ingredients in a mixing bowl and beat well until blended.
3.
Spoon into the tins and bake for 25-30 minutes, until a skewer inserted in the centre comes out clean. Cool completely in the tins.
4.
Sift the icing sugar into a bowl and beat in just enough lemon juice to make a smooth thick icing. Drizzle over the cakes and sprinkle with freeze dried raspberries. Leave to set.
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