Ingredients
- 125g soya flour
- 125g wholewheat flour
- 125g rolled oats
- 50g ground almonds
- 50g linseeds
- 50g sesame seeds
- 125g dried apricots, chopped
- 200g cranberry and raisin mix
- 1tsp mixed spice
- 3 nuggets crystallised ginger, finely chopped
- 50g sunflower seeds
- 3tbsp apple juice
- 600ml soya milk
- 1tbsp malt extract
- 25g flaked almonds
The great thing about this cake is you can add whatever dried fruits you like – just keep the weight the same. Slices can be frozen for up to 3 months. To defrost, simply warm them in the oven or toaster.
Serves 12
- Put all the dry ingredients, except the flaked almonds, into a bowl and stir. Pour in the apple juice, soya milk and malt extract, and mix together. Set this aside for 45 minutes.
- Preheat the oven to gas mark 5/190ºC/fan oven 170ºC. Grease and line a 900g/2lb loaf tin. Pour the batter into the tin and level with a spoon. Scatter over the almonds, cover with foil and bake for 45 minutes. Remove the foil and cook for a further 45 minutes until a skewer comes out clean. Allow to cool and transfer to a wire rack. Slice and serve with fruit spread.
Recipe: Kim Morphew
Photo: Stuart West
3 comments
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when I cook a recipes I like to know the average calorie content per portion, however your recipes do not show this
Comment by maria on 16 July 2010 at 4:31 pm
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I think it would be good to have the calorie content and saturated fat in each recipe recorded as someone who is watching their weight would find that helpfull
Comment by Ruth on 27 October 2010 at 3:18
Comment by Ruth Smith on 27 October 2010 at 2:20 pm
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I can’t eat wheat so will this work if the wheat flour is left out or can gluten-free flour be used instead (or anything else!)
Comment by Theresa on 27 November 2010 at 5:40 pm
