1 - It was fine, but not a fan of it. Not sweet enough, and it took much, much longer to cook, and it was so fragile that it broke when I tried to de-pan it. I could try it again, but it is at the bottom of my list of priorities.
300 g leftover porridge - cooled
60 g butter - melted then cooled
80 ml honey
3 eggs - medium
2 teaspoons vanilla extract
200 g ground almonds
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon sea salt
1 teaspoon baking powder
125 g blueberries
- Preheat oven to 350°F/180°C /160°C fan assisted oven / gas mark 4.
- Line and grease a 6 inch round baking tin.
- Place the leftover porridge, melted butter, honey, eggs and vanilla extract in a mixing bowl or stand mixer and beat until combined.
- Whisk together the ground almonds, cinnamon, nutmeg, baking powder and salt in a separate bowl.
- Add the dry mixture to the wet ingredients and beat to combine.
- Stir through the blueberries.
- Pour the cake mixture into the prepared baking tin and place in the centre of the oven. Bake for 1 hour.
- Remove from the oven and remove the cake from the tin to cool on a wire rack.
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