Have you got that Friday afternoon feeling ? Then its obviously time for a cup of tea a slice of cake, so why not try this delicious gluten free option from the Gluten Free Cook Book , DK (ISBN 978-1-4053-9431-4). To win a copy of the book simply leave the answer to the following question along with your email address at the end of this post (NB you need to subscribe to the site to post your answer)

Which of the following are NOT gluten free

a) spelt

b) buckwheat

c) quinoa

Apricot and cardamom
Teabread

Serves 12 P rep 15 mins Cook 1¼–1½ Hours

FREEZE: 2 MON THS

Earl Grey tea adds a lovely citrus note to this wonderfully
moist teabread, but any other tea will work too.

1 tea bag, such as Earl Grey
225g (8oz) ready-to-eat dried
apricots, finely chopped
6 cardamom pods, split
175g (6oz) light muscovado sugar
oil, for greasing
225g (8oz) gluten-free plain flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
1 tsp ground cinnamon

pinch of salt
75g (21⁄2oz) cold unslated butter, cubed
2 eggs, beaten
15g (1⁄2oz) flaked almonds
2 tbsp demerara sugar
butter, to serve
Special Equipment
900g (2lb) loaf tin

1 Pour 300ml (10fl oz) boiling water over the tea bag and leave to infuse for
5 minutes. Place the apricots in a small pan. Remove the tea bag and add the
hot tea, cardamom, and sugar to the pan. Bring to the boil, then simmer,
uncovered, for 10 minutes. Leave until cold; the apricot mixture will cool
quickly if tipped into a shallow tray. Remove the cardamom pods.
2 Preheat the oven to 180°C (350°F/Gas 4). Lightly oil the tin and line the
base with baking parchment. Sift the flour, baking powder, xanthan,
cinnamon, and salt into a large bowl. Rub the butter into the flour mixture.
Stir the cold apricots and their cooking liquid into the flour, add the eggs,
and beat together. Pour into the tin and scatter over the almonds and
demerara sugar. Bake in the centre of the oven for 1 hour 20–25 minutes
or until well risen and firm to the touch.
3 Cool in the tin for 10 minutes before transferring to a wire rack to cool
completely. The tea bread is even better the day after baking and will keep
in an airtight container for up to 1 week.

Per slice
Energy 225kcals/948kJ
Protein 4g
Fat 7g
Saturated fat 3.5g
Carbohydrate 36g
Sugar 23g
Fibre 2.4g
Salt 0.3g