Stone-fruit Sponge Loaf
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
- For the crumble
- ¼ cup gluten-free all purpose flour
- 1 Tbsp dairy-free margarine (scant)
- 1 Tbsp xylitol
- ⅕ cup chopped Walnut
- ¼ tsp ground cinnamon
- For the cake
- 3 eggs
- ⅔ cup dairy-free margarine
- ⅔ cup xylitol
- 1 ¼ cups gluten-free self-rising flour
- 2 Tbsps Orange juice
- 7 ozs Plum (pitted and sliced)
- To decorate
- powdered xylitol
Product recommendation
For powdered xylitol: place the xylitol in a food processor and blend to a powder
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 750g| 1 1/2lb loaf tin.
2.
For the crumble: put the flour into a bowl and rub in the margarine until the mixture is crumbly. Stir in the xylitol, walnuts and cinnamon.
3.
For the cake: beat together the margarine and xylitol in a mixing bowl until pale and fluffy.
4.
Add the eggs and beat well until blended.
5.
Fold in the flour with the orange juice. Gently stir in the plums.
6.
Spoon into the tin and sprinkle the crumble on top.
7.
Bake for 50-60 minutes until golden and cooked through. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
8.
Serve sliced with powdered xylitol.
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