Steps to Prepare Favorite Vickys Syrup Loaf Cake, GF DF EF SF NF
by Joel Hayes
Vickys Syrup Loaf Cake, GF DF EF SF NF
Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys syrup loaf cake, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Vickys Syrup Loaf Cake, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Vickys Syrup Loaf Cake, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys syrup loaf cake, gf df ef sf nf using 11 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Syrup Loaf Cake, GF DF EF SF NF:
Take 200 g Golden Syrup
Get 100 g gold foil wrapped Stork Margarine block / butter
Make ready 50 g caster sugar (superfine)
Get 50 g light brown sugar
Prepare 1 tbsp milled flax / linseed
Take 3 tbsp boiling water
Take 150 ml light coconut milk
Take 200 g gluten-free self raising flour
Make ready 1/4 tsp slightly rounded xanthan gum
Get 1/4 tsp baking powder
Take Extra 2 tbsp Golden Syrup for topping
Instructions to make Vickys Syrup Loaf Cake, GF DF EF SF NF:
Preheat the oven to gas 3 / 150C / 300F and line a 2lb loaf tin
Take off the heat and set aside for 10 minutes to cool
Meanwhile mix the flax with the boiling water and let stand until gelatinous
Mix the thickened flax with the milk
Then add the milk mixture to the syrup mixture and stir through
Combine the flour, baking powder and xanthan gum in a mixing bowl
Beat in the wet mixture until the batter is smooth. It will bubble a bit as the baking powder begins to activate
Pour into the loaf tin and put in the oven for 1 hour
Let cool on a wire rack
Once cooled, prick all over the top with a cocktail stick and spread the remaining syrup over the top
Wrap in clingfilm or parchment paper and let rest a day before slicing
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