Fruit & Nut Loaf Cake - Tartine Recipe
This gluten free dried fruit and nut loaf is a simple tea cake recipe that is perfect on its own or with a little cheese, butter, jam - making for a delicious post meal treat.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9 inch loaf tin
- Baking paper
Ingredients
- 55 g tapioca flour
- 25 g oat flour
- 1 tsp sea salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1/2 tsp cinnamon powder
- 335 g dried dates or figs or apricots
- 200 g dried nectarines plums, peaches or cherries or raisins or blueberries or cranberries
- 300 g mixed nuts
- 160 g brown sugar
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Place the rack in the lowest position of the oven and preheat to 150°C. Line a 9in by 5in loaf pan with parchment paper. Soak the dried nectarines,plums, peaches or cherries or raisins or blueberries or cranberries in 1/2 cup warm water.
- In a large bowl, whisk together the flours, salt, baking soda, baking powder, cinnamon powder, brown sugar to combine. Add the dates, figs, apricots, nuts, mix thoroughly with your fingers.
- Drain out the warm water from the dried fruit and add the fruit into the bow, combine with your hands.
- In a small bowl, whisk together the eggs and vanilla. Pour the egg mixture into the fruit and nut mixture, and thoroughly combine with your hands until the fruits and nuts are covered. Scrape the mixture into the prepared pan and place in the oven.
- Bake until deep brown in colour and a knife inserted into the centre of the loaf comes out crumb-free, one and a half hours. If the cake gets too dark, loosely cover it with foil.
- Cool completely on a wire rack. To serve, slice with a sharp, heavy knife.
Notes
- Do not over bake this cake, make sure to do a proper test.