Harry Eastwood's honey breakfast fruit cake
Skill level: Easy peasy
This guilt-free fruit cake with no added butter or oil, contains healthy ingredients like honey, nuts and butternut squash, which make it really sticky and sweet - delicious!
- 100g plain flour
- 120g ground almonds
- ¼tsp salt
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 200g runny honey
- 3 medium free-range eggs
- 250g butternut squash, peeled, de-seeded and finely grated
- 1tsp almond extract
- Finely grated zest of 1 lemon
- 100g golden raisins
- 100g dried cranberries
- 100g blanched almonds, chopped
You'll also need:
- 22cm square x 5cm deep) brownie tin
This cake can be eaten for breakfast or on the go: simply wrap it up in cling film and take it with you. This cake keeps for a week wrapped in cling film.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Brush a brownie tin with a little vegetable oil. Line the tin with parchment paper. Trim the paper to fit the tin. Brush the paper with a little more oil to prevent sticking.
- Combine the flour with the ground almonds, salt, baking powder and bicarbonate of soda into a large mixing bowl. Make a well in the centre.
- Warm the honey until it is hot and runny. You can either do it in a small saucepan or in the microwave.
- In another bowl, beat the eggs with the hot honey with a balloon whisk.
- Add the grated butternut squash, almond extract and lemon zest before mixing to combine.
- Pour the honey, eggs and pumpkin mixture in the well you have made from the dry ingredients. Gradually incorporate them together with the help of a balloon whisk until you have a loose, wet dough.
- Finally fold the raisins, dried cranberries, and almonds into the mixture with the help of a spatula.
- Tip the cake batter into the prepared tin and cook in the middle of a hot oven for 35 min until risen and golden.
- Let the cake rest and cool, then it’s ready to enjoy.
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