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LINDA KEARNS HRT CAKE
This cake is 95% fat free – no fat is added as the nuts
and seeds provide this.
Ingredients:
-
4ozs/100g Soya flour
- 4ozs/100g wholemeal flour
- 4ozs/100g rolled oats
- 4ozs/100g linseeds
- 2ozs/50g sunflower seeds
- 2ozs/50g pumpkin seeds
- 2ozs/50g sesame seeds
- 2ozs/50g flaked almonds
- 2 pieces of finely chopped stemmed ginger
- 8ozs/225g raisins
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- 15 fl oz/425ml Soya milk
- 1 tablespoon malt extract
Method:
- Put all the dry ingredients into a large bowl. Add Soya milk and
malt extract, mix well and
leave to soak for about 30 minutes.
-
Heat the oven to 190°C/375°F/gas 5. Line a small loaf
tin with baking parchment.
-
If the mixture end up too stiff, it should have a soft dropping
consistency, stir in some more Soya milk. Spoon the mixture into
the prepared tin and bake for 1¼ hours. Test with a skewer
and if it’s not cooked,
allow 5-10 minutes more.
- Turn out and cool. Eat in thick slices with Soya spread.
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