What a five a day way to start the day!
Trip Start Jul 11, 2010
21Trip End Apr 22, 2011
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Breakfast Honey Fruitcake
Vegetable Oil for greasing
100g plain flour
120g ground almonds
1/4 tsp salt
1 tsp bicarb
1 tsp baking powder
200g runny honey - try a nice local one from your local farm shop
3 medium eggs (free range or organic work best)
250g peeled, deseeded and grated butternut squash
1 tsp almond extract
finely grated zest of one lemon
100g golden raisins
100g dried cranberries
100g blanched almonds
Preheat the oven to 180C/350F/Gas 5 - Brush a 22cm/8 inch square tin x 5cm/2in deep brownie tin with a little vegetable oil. Line the tin with parchment paper and brush with a little more oil.
In a mixing bowl combine the flour, ground almonds, baking powder, bicarb and make a well in the middle.
Warm the honey in a saucepan until warm, runny - you will smell the lovely smells! Combine the honey in another bowl with the eggs and whisk with a balloon whisk - add the grated squash, lemon zest and almond extract...mmmmm
Pour the honey, egg and squash mix into the dry ingredients gradually combining everything with a balloon whisk until you have a loose, wet dough.
Fold in the raisins, cranberries and almonds and tip into the prepared tin.
Bake in a preheated oven for 35 minutes until risen and golden - rest and leave to cool before cutting up into squares.
See if any makes it until the morning! HAPPY BAKING!