Thursday, 17 September 2015

sultana & cinnamon loaf cake #cakeeverydayforbreakfast

Well hello you beautiful things! After a total washout day in London yesterday the sun is shining and we are in a good mood :) Being a nation of people who soldier on - we did just that yesterday. We soldiered on to work, events, and parties - despite the rain. Isn't it amazing that when you smile at the world and project your supercharged positivity the world smiles back? I ventured out into the big old world after staying indoors for days and hung out with some good friends and visited a food pop up market thing. We ate our fill of seafood sliders, grills and freshly fried doughnuts, smothered in salted caramel and with a side of banana ice cream. Yes, I know. Absolute greedies. And unapologetically so. 

I was going to make something with avocado for you guys this week, as I decided to give them a second chance. Did I tell you that I kind of don’t eat them? Not a sensible thing to admit right now with a recipe in mind. I avoided avocados the way I avoid raw tomatoes but everyone looks at me as though I am a Cyclops, so I grudgingly gave in and bought some last week. However, my avocado idea turned into a total disaster as I very cleverly miscalculated the ripening time. They felt soft to the touch and suddenly a little too soft and squishy and I was so afraid of what would be inside that I had to get someone else to slice open the avocado for me.  You don’t want to know what happened next. Rest assured I will soon be purchasing some more avocados and make something yummy. 


In the meantime...I bring you my recipe for a delicious loaf cake which I baked over the weekend. A golden brown sugar-sweetened, plump raisin-studded, cinnamon-kissed loaf cake! It's absolutely divine with a dollop of Greek yogurt, some figs (or other soft fruits) and a sprinkling of chopped pistachios. I like to tell myself that if I include healthy things such as yoghurt and nuts into my cake serving that I can 100% have cake for breakfast! And maybe, just maybe every day! It's the only way. 

Ingredients (serve 8-10)
200 self-raising flour
180g soft brown sugar
100ml rapeseed oil
100ml semi skimmed milk
100g sultanas
2 medium free range eggs
1 1/2 tsp cinnamon
1 1/2 tsp vanilla extract
Pinch of salt

Method
Preheat oven to 190c or 170c (fan) /gas mark 5

Whisk eggs together in a large bowl and add oil and milk along with the vanilla extract and mix.

Add sugar, salt, cinnamon and raisins and mix everything together.

Finally fold in the flour and pour into a lined loaf tin.

Bake 40 minutes and reduce temperature to 180c or 160c (fan) /gas mark 4 and bake a further 15 minutes – or until a cake tester comes out clean.

Stores well in an airtight container for 4-5 days.

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