Vinegar Cake is a very traditional fruitcake, thick with sultanas, currants and mixed peel. Extremely moist with a tender crumb thanks to the not so secret ingredient of vinegar.
Servings: 12 slices
- 200 g sweet rice flour
- 170 g millet flour
- 100 g almond flour
- 120 g unsalted butter room temperature
- 160 g currants
- 160 g sultanas
- 40 g mixed peel
- 80 g caster sugar
- ¾ teaspoon bicarbonate of soda
- 300 ml whole milk
- 60 ml apple cider vinegar
- 25 g flaked almonds
- 1 tablespoon apricot jam
Pre-heat the oven to 150°C and line and grease a 2lb loaf tin. The loaf tin I used was 8.5” x 4.5”.
In a large bowl whisk the flours together then rub the butter in the flours until the mixture resembles fine breadcrumbs.
Stir in the dried fruit and sugar.
Finally stir the bicarbonate of soda into the milk along with the vinegar then pour into the dry ingredients. Beat together with a wooden spoon until the mixture reaches a drop consistency.
Pour the cake mixture into the loaf tin, sprinkle over the flaked almonds and bake in the oven for one hour.
Remove the cake from the oven, turn out onto a tin and leave to cool on a wire rack.
Melt the apricot jam* in a saucepan until runny then use to glaze the top of the cake.
*Instead of apricot jam I actually used the citrus sugar syrup which was left over from making the Homemade Mixed Peel which I didn’t need to heat as it was already very runny. It gave the top of the cake a lovely citrus tang.
Calories: 379kcal | Carbohydrates: 58g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 314mg | Fiber: 3g | Sugar: 28g | Vitamin A: 300IU | Vitamin C: 1.2mg | Calcium: 76mg | Iron: 1.7mg