| Roberts’ GF Plain Flour | 150g | 5.25oz |
| Roberts’ GF Self Raising Flour | 150g | 5.25oz |
| Castor Sugar | 150g | 5.25oz |
| Milk Free Margarine | 125g | 4.5oz |
| Eggs (55g size) | 3 | |
| Soy Yogurt | 200g | 7oz |
| Sultanas | 125g | 4.5oz |
| Desiccated Coconut | 100g | 3.5oz |
| Soy Milk | 100ml | 3.5oz |
| Lemon Rind (Finely Grated) | 1 Med | |
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Sift flours together. Cream margarine and sugar together until light and fluffy add one third of flour and stir, add lightly beaten eggs and yogurt and blend together, Add remaining sifted flours, sultanas, coconut and milk. Stir gently to combine. Spread mixture evenly into a lightly greased and base lined lamington tin 30½cm x 25cm (12 inch x 10 inch). Bake in a moderate oven at 180°C (350°F) for 25-35 minutes until golden brown. |
Domestic
/ Recipes / Gluten Free