Gluten-free and dairy-free elderflower loaf cake
It’s nice to arrive with a home-made cake at summer parties and picnics. I tend to make gluten-free and/or dairy free cakes for these occasions, so that those with allergies could also enjoy a slice or two! This gluten-free and dairy-free elderflower and coconut loaf cake was an experiment usinghome-made elderflower cordialand little sugar in the batter. It turned out yummy and went down well with young and old.
Ingredients
Method
- Preheat the oven to 180°C. Grease a medium loaf tin and line the base with baking parchment.
- Mix the butter and sugar until fluffy, then beat in the eggs and lemon zest. Add the flour gradually.
- Combine the milk with the cordial and add this to the batter. Stir it until smooth.
- Tip the batter into the tin and place it in the oven. Bake for about 45 minutes, or until golden brown and an inserted skewer comes out clean.
- Mix together the glaze ingredients in a small pan and reduce it until you get a thick syrup.
- Move the cake to a wire-rack.
- Brush the hot cake with the glaze, top with the coconut flakes and leave to cool completely before slicing.