GLUTEN FREE CHRISTMAS SPICED TRAYBAKE
190° C (Fan 170°) Gas Mark 5 for 25 – 30
The spices, flavours & the warmth of the orange drizzle give this traybake a taste of Christmas!
The traybake can be popped in the freezer ready to take out & drizzle with the orange icing when required.
It makes 16 slices
Ingredients:
200g Gluten Free Self Raising Flour
180g Light Muscovado Sugar
180g Baking Spread or Butter (I use a light low saturated fat spread)
85g Mixed Dried Fruit
50g Glace Cherries – washed & cut into pieces
1 Teaspoon Ground Ginger
2 Teaspoons Mixed Spice
I Tablespoon Syrup
½ Teaspoon Baking Powder
½ Teaspoon Xanthan Gum
3 Eggs
1 Teaspoon Vanilla Extract (don’t use essence – this is a synthetic product, made of a flavouring & rarely has any vanilla in it!)
For the Drizzle:
About 150g Icing Sugar – you don’t need to be too accurate with this
A little cold water
¼ Teaspoon of Orange Extract (don’t use essence)
Finely grated Zest of 1 small orange
You will also need a 30cm x 23cm (12 inch x 9 inch) baking tin with a piece of baking parchment cut to fit in the bottom of the tin
Method:
1. Put the mixed fruit & glace cherries into a small bowl with 2 teaspoons of flour & coat well
- Put the flour, baking powder, xanthan gum, sugar, spread, eggs & vanilla extract into a baking bowl
- Whisk with an electric mixer until all combined, soft & fluffy – about 1 minute
- Add the mixed spice, ginger & syrup – stir well with a spoon
- Add the mixed fruit & glace cherries & careful mix through the mixture
- Pour the mixture into the lined tin & level out the mix so that it is flat on top
- Bake in a pre-heated oven 190° C (Fan 170°) Gas Mark 5 for 25 – 30 minutes until cooked – test by prodding with a skewer which will come out clean when the traybake is cooked
- Leave to cool completely in the baking tin
- Remove the traybake from the tin
- Put the icing sugar into a small bowl & add drops of water & mix until the icing coats the back of a spoon
- Stir the orange extract & grated zest into the icing & stir well
- Put the icing sugar into a piping bag & pipe diagonally across the top of the traybake – if you don’t have a piping bag you can drizzle the icing across the cake using a small spoon
- When the icing is dry cut the tray bake into 16 slices.
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