Found this receipe in an 'Organic' magazine. What caught my attention was this cake was using YEAST instead of baking powder.
I have some dried cranberries, fresh black currants and a bag of glutenfree flour. And of course, other basic baking ingredients like eggs and butter which I always have.
- 150 gm butter
- 150 gm brown sugar
- 4 eggs (small)
- 180 gm glutenfree flour
- 1 pack yeast
- 1 pinch of salt
- 200 gm fresh black currants
- 50 gm dried cranberries
- Cream butter with sugar and salt.
- Whisk eggs and slowly add into butter cream.
- Sieve yeast and flour together and fold into batter. At this stage, I let the batter 'rest' for 20 minutes to give the yeast a chance to proof. Meanwhile, preheat oven at 220°C.
- Line a loaf pan with baking paper to prevent cake from sticking.
- Dust black currants and cranberries with 2 tbsp flour.
- Carefully fold the berries into the batter.
- Fill batter into pan and 'proof' another 5-10 minutes. Bake 15 minutes at 220°C. Reduce temperature down to 180°C and bake further 20 minutes or until brown.
- Remove cake from loaf pan but do not remove baking paper and let cool.
- Once cooled, remove baking paper and dust over with icing sugar.
The cake did not raise as high as a yeast dough should. No taste of yeast is detected in the cake.
That means, an alternative raising agent like baking powder or cream of tartar (Weinsteinpulver) is acceptable.
As there was no vanilla essence added, the aroma of black currants and cranberries were quite prominent - tangy and fruity. Perfect for people with gluten allergy or celiac disease.