And I made that gluten free cake. It was a bit dense, and sour (since I did a lemon drizzle topping)
- Soak 500g of dried fruit (mix of whatever you like - I had apricots, sultanas, peel, dried raspberries, currents) in a big bowl with 600ml of boiling water and 3 tea bags. I used 2 PG tips and 1 oolong tea bag.
- Leave overnight. Go to the pub, don't worry about baking hungover; it's easy as hell, go have some fun.
- In the morning, remove the tea bags, and mix in 200g of sugar. I used granulated because I am poor.
- Crack an egg in, and mix.
- Spice it up with whatever you have in the kitchen. My weapons of choice were cinnamon and lemon rind.
- Mix in 250g of gluten free flour. I didn't see the need to sift.
- Bake at 170 C for about an hour. Test its 'done-ness' by inserting a metal skewer/knife and see if it comes out clean.
- Give it 5 in the tin, but while it is warm, stab it a fair amount of times, then drizzle on the icing - juice of one lemon mixed with about 100g of granulated sugar. Using granulated gives it a great crunch.
Housemate envy: 6/10 (There isn't any left, but that might have been because there was a lot of us, and the snow makes you want to eat lots of cake. People thought it was an interesting thing - lots of questions)
Presentation points: 8/10 (Forgot to take a bloody pic of it whole. It was a bunt cake, which makes cake easier for picnics as there's no wispy bit in the middle to crumble.)
Yummy points: 7/10 (It's hard to judge as it was a bloody weird cake. But I had a fair bit as it was good enough for me.)
I also went to Exeter last night to see my friend Mary play, which was fab.
|Thar be snow!|
|Had a play with photoshop to collage this great jump...|
|find out more on http://wordsbymaryjane.wordpress.com/|