I have been experimenting with dairy free cake recipes. Some have been successful and some not so.
My biggest problem is that I do not take note of ingredients I use, telling myself I will remember the next time. Yes, you may laugh. As I have a head like a sieve it is most unlikely I would remember a recipe accurately.
During the night when sleep once more eluded me I decided to read through some old recipes which I have collected over the years. Some go back to the 1970’s some even further back.
Would you believe there in front of me, decorated with many spillages was a recipe for Sultana Loaf which uses neither dairy nor eggs.
It was given to me by my boss in my first “office ” job. She had had major surgery. Subsequently she had to adhere to a very strict non dairy diet. This was in 1975 when the alternatives to dairy was very limited. I remember her saying that her sister would send her the oil as she could not purchase it in Ireland.
I had totally forgotten about that job and the people who worked there.
225g/8oz Self Raising Flour
75g/3oz Castor Sugar
125ml/4fluid ounces Coconut Milk
4 tablespoons of Orange Juice
50g/2oz desiccated Coconut
150ml/5fluid ounces Olive Oil or whatever oil you prefer to use
Set oven to 180C/350F/Gas Mark 4
Grease and line a 900g/2lb Loaf Tin
Mix sugar and flour together in a mixing bowl.
Beat in milk, followed by orange juice until combined.
Beat in oil.
Fold in sultanas and coconut. Mixture should fall off a wooden spoon easily however if the mixture is too moist add in more coconut.
Pour into loaf tin.
Bake for 45 minutes in oven until loaf is golden in colour.
Leave to cool in tin then turn out onto cooling rack.
Enjoy warm or cold
Enjoy warm or cold.