A Tealoaf is a delicious cake and ideal with a bit of cheese.
- Cooking: 50-60 mins
- vegetable oil, for oiling
- 125g potato flour
- 100g tapioca flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons gluten free baking powder
- 1 teaspoon xanthan gum
- 225g unsweetened chestnut puree
- 3 medium eggs at room temperature
- 100g cooking margarine
- 150g golden caster sugar
- 100g dried cranberries
- 1 tablespoon demerara sugar
- Preheat the oven to 170°C/gas mark 3. Oil and base-line a 23 x 13 x 7cm loaf tin.
- Sieve the flours together into a medium bowl with the spices, baking powder and xanthan gum.
- In a food processor, beat the chestnut pure, then add the eggs one at a time until smooth.
- Cream the margarine and sugar together in a large bowl, using a hand-held electric whisk, then add the chestnut mixture; don't worry if it curdles. Next fold in the flour mixture with a large metal spoon, and lastly, stir the cranberries in.
- Spoon the mixture into the prepared tin and sprinkle with the demerara sugar. Bake in the centre of the oven for about 50 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes and then turn out onto a wire rack.
- Serve fresh, sliced and buttered.