After a while of no baking period, it is so nice to have a slice or two of CAKE! so is to make it.
I am in north Wales now surrounded by very beautiful, peaceful countryside.
Being on holiday now I thought of making this cake, as a fruit cake with lots of spices seems to be one of David’s favourite cakes.
The ground flax and water mixture is used as the egg substitute. Last year I experimented with this paste to see it really works. So I made 2 loaves with exactly the same recipe, but added this mixture to one of them. The result was, the one with the mixture turned out to have swollen a little more than the one without, although there wasn’t a massive difference.
There isn’t much of this cake left now as we’ve been eating this every day, so I’m already excited to think what the next baking will be…:-)
Ingredients: makes 2 x 1lb loaf tin
500g wholemeal self-raising flour
4 tbsp mixed spice
A pinch sea salt
2tbsp ground flaxseed
100ml rapeseed oil
50g dark muscovado sugar
A big handful of raisin
A big handful of sultanas
A big handful of currants
A handful of flaked almond
A small handful of crystallized ginger, chopped into small pieces
- Preheat the oven to 170C.
- Sieve together the self-raising flour, mixed spice and salt into a bowl.
- In a separate bowl, mix the flaxseed and water and leave to thicken for about 10 minutes.
- Add the oil, sugar into the flaxseed mixture and mix well.
- Combine the flour mixture, the wet mixture together and mix. The mixture should be heavy. If you scoop some out with a spoon, it will slowly drop.
- Add the dried fruits, flaked almond and ginger then mix.
- Pour the mixture into the tins and bake. After about 20 minutes when the top is brown, turn the heat down to 160C until the inside is baked.