I know what you’re probably thinking… pineapple upside down cake? It’s such an old fashioned recipe, who makes that anymore?.. Well, I do!.. I tweaked my original recipe so that everyone can have their own individual cake (instead of a slice from a large traybake, …
Bara Brith is a Welsh fruit bread which translates to ‘speckled bread’, I’ve taken a traditional favourite and given it an added kick! There are several variants of the Bara Brith recipe, this recipe is the ‘cakey’ one and may turn out lighter in colour than expected. This Bara Brith recipe is so easy to make, but tastes even better when prepared a couple of days in advance.
- 120 g Mixed Dried Fruit
- 80 g Mixed Peel
- 210 g Brown Sugar *
- 2 Tea Bags Earl Grey, recommended
- 150 ml Boiling Water
- 50 ml Whisky Penderyn, recommended
- 1 large Egg Beaten
- 300 g Self-Raising Flour
- 1 Orange Juice and zest
- 2 tsp Pumpkin Spice **
- Honey to glaze
- In a small bowl, cover the tea bags with the boiling water and leave to soak while you prepare the other ingredients.
- Add to a bowl the mixed fruit, citrus fruits, brown sugar, orange juice, zest, then add the tea water and finally the whisky. Leave to soak for around 5 hours.
- Preheat oven 180°C.
- Line a loaf tin with baking paper.
- In seperate large bowl, mix together the flour, egg and pumpkin spice.
- Tip the wet ingredients into the mixing bowl containing the flour and egg. Fold in using a large spoon, until all the ingredients are combined and it becomes a sticky batter consistency.
- Pour the mixture into the prepared loaf tin and bake for around 40-50 minutes, until golden brown – test by inserting a skewer into the middle of the dough and if it comes out clean it’s ready.
- Remove from the oven and let cool in the tin.
- Once cooled, using a pastry brush, glaze with the honey.
This Vegan Biscoff Cake is moist, fluffy and perfectly rich. It’s easy to make, it only has 4 Ingredients (2 of which are Biscoff!), and is perfect for when you’re craving something sweet!
- 350 g Lotus Biscoff Biscuit
- 2¼ tsp Baking Powder
- 350 ml Almond Milk
- Lotus Biscoff Spread
- Preheat oven 180°C.
- Prepare an 8” square baking pan, by lining with baking paper.
- In a food processor grind the Biscoff biscuits into fine crumbs.
- Microwave the almond milk for 1-2 minutes, until warm.
- In a bowl mix together the crumbs, baking powder and the milk.
- Whisk the ingredients until you have smooth-ish batter.
- Pour the batter into the lined baking pan.
- Place in the oven and bake for 25-35 minutes, or until a toothpickcan be inserted in the middle comes out clean.
- Remove from the pan and move to a cooling rack.
- Once cool, top with Lotus Biscoff Spread and smooth out.
- Cut into 9 pieces and serve.