It was with amazement and excitement that I recently came across a recipe that tasted great yet didn’t require eggs or butter – a staple in most of my baking, and probably the reason I’m not a size 10. It is fair to say that we go through more of both than what an average whanau of three would usually use weekly.
The original recipe I was given was easy to remember – two cups of everything. Naturally, I’ve had a bit of a play with it and have managed to get a good result that is even somewhat healthy.
- dried fruit (I used sultanas and chopped apricots)
- brown sugar – don’t fret, this is where I made the change. The first time I tried it, I used 1 cup and it was great. The second time, I used a measly 1/2 cup and a 1/2 cup of apple sauce that the friendly people at Barkers sent me.
- milk (whole or trim)
Mix together and set aside for at least 20 minutes – or longer.
Turn your oven to 150C. Prepare a loaf tin or 20cm round cake tin – I used spray oil and baking paper. While I first tasted it as a loaf, I found it worked well as a cake. My husband, of the “I hate bran” school of thought, also seemed to enjoy it as the first attempt was gone within 48 hours.
- 2 cups plain flour
- 5 t baking powder
Mix together until combined. Like muffins, don’t over mix. Pour into the prepared tin and pop into the oven for 60-70 minutes. At 30 minutes, I covered with foil. Test at 60 minutes and cook for a further five-10 minutes if required. You’ll know it’s ready when it bounces back when you touch the middle (lightly) with your finger, a skewer comes out clean and it begins to come away from the side of the tin.
Sit in tin the for 10 minutes before turning out.
Can be served with yoghurt or lathered in butter (which kind of defeats the no butter thing). While I haven’t tried, I imagine you could substitute the milk for a milk alternative such as soy or rice milk. I’d be really interested in your results if any readers try this.
For the record, the cake I made two days ago has also disappeared. I think I’m onto a winner!