01a Desserts cakes 1a
24/11/04
11:28 am
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Cakes & muffins
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Preheat the oven to 200°C/400°F/Gas mark 6. Line a 12-hole muffin tin with paper cases. Sift together both flours, the baking powder, salt and mixed spice into a bowl, then tip the bran remaining in the sieve into the bowl. Stir in the sugar. Melt the margarine and pour it into a mixing bowl. Leave to cool slightly, then beat in the egg, milk and grated orange zest. Gently fold in the dry ingredients. Mash the banana with a fork, then stir it gently into the mixture, being careful not to over mix. Spoon the mixture into the paper cases. Combine the oats and hazelnuts and spread a little of the mixture over each muffin. Bake for 20 minutes until the muffins are well risen and golden. Transfer to a wire rack and serve warm or cold.
Fruit salad cake SERVES 6-8 INGREDIENTS: 175g/6oz roughly chopped dried fruit salad mixture 250ml/9fl oz hot tea Butter for greasing 225g/8oz wholemeal self-raising flour ● ● ●
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1 teaspoon grated nutmeg 50g/2oz muscovado sugar 3 tablespoons sunflower oil 75ml/3fl oz skimmed milk Demerara sugar to sprinkle
Soak the dried fruits in the tea for several hours or overnight. Drain and reserve the liquid. Preheat the oven to 180°C/350°F/Gas mark 4. Grease an 18cm/7in round cake tin and line the base with non-stick baking parchment. Sift the flour into a bowl with the nutmeg. Stir in the muscovado sugar, fruit salad mixture and tea. Add the oil and milk and mix well. Spoon the mixture into the prepared tin and sprinkle with Demerara sugar. Bake for 50 to 55 minutes or until firm. Turn out and cool on a wire rack.
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