Wholesale

LFGF Turmeric and Aniseed Cake

A beautifully golden cake with warm aniseed and turmeric flavours, topped with crunchy walnuts. A unique gluten free treat.

Ingredients

  • 1 teaspoon of ground aniseed
  • ¾ cup of brown rice milk
  • 1 cup of caster sugar
  • ½ cup of vegetable oil
  • 2 cups of LFGF All-Purpose Plain Flour
  • 1 teaspoon of Gluten Free baking powder
  • 2 teaspoons of ground turmeric
  • ⅔ cup of chopped walnuts
  • 135ml of water

Method

  1. Line a 20cm spring cake tin with baking paper. Preheat oven to 150°C.
  2. Place aniseed and water in a small saucepan over a high heat and bring to the boil. Cook 2 minutes or until reduced to about ¼ cup. Strain and cool.
  3. Whisk rice milk and the sugar in a jug until sugar has dissolved.
  4. Whisk oil and aniseed mixture into the rice milk.
  5. Place LFGF All-Purpose Plain Flour, baking powder and turmeric powder in a large bowl.
  6. Make a well in the centre of the dry mix. Pour in the milk mixture, whisk to combine.
  7. Pour mix into the spring cake tin. Scatter with chopped walnuts.
  8. Place into the oven and bake for 1 ½ hours or until a skewer comes out clean.
  9. Cool in the pan for 10 minutes, then take out of the cake tin, place cake on a wire rack to cool completely.
  10. Store in an airtight container.

Handy Hints

  • LFGF flour works cup for cup with wheat flour.