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Frugal Recipes: Mini Breadcrumb Fruit Cake

Creating healthy food is one of my passions, but so is using up leftovers in my cooking, as I hate wasting food.  This one was inspired by a recipe on wildyeastblog.com of Breadcrumb Carrot Cake after I realised how much bread we throw away, along with trying to find other uses aside from constantly making bread pudding.

IMG_1580

The Breadcrumb Carrot Cake was delicious and I was driven to create my own. After a quick google search left very little in the way of breadcrumb cake recipes, this Breadcrumb Fruit Cake was born after three sad failed attempts. The first one rose and then collapsed on me and the texture was disgusting and soggy. The second attempt fared better, but it just wasn’t quite as spongy as I had hoped for. This one went better, and I was pleased with the dens, but also cakey texture that this had.

Breadcrumb Cake Batter with Whisk and Mixing Bowl.JPG

This recipe is quite dense and makes a small cake, but it can easily be doubled or tripled in size. For a larger recipe, increase the baking time to accommodate this. As the breadcrumbs are quite dense, this will not rise very much.

Also, please excuse the terrible photography of the second cake, I didn’t manage to get a good picture of it after I baked it.

The first picture is a smaller batch that I tried of this recipe and it made a tiny mini loaf.

Breadcrumb Fruit Cake with Molasses/ Black Treacle

Edited food photo

Ingredients

  • 1 tbsp butter/ butter spread
  • 1 1/2 tsp baking powder
  • 20g sugar (I used white, but brown sugar for another breadcrumb cake I made)
  • 90g breadcrumbs/ approximately 1 cup breadcrumbs (Soft breadcrumbs work best for this, I tried using dried breadcrumbs and the texture wasn’t very pleasant)- this is the equivalent of 3-4 slices of medium wholemeal/ white sliced bread
  • 30ml/ 2 tbsp milk
  • 30g full fat greek yoghurt
  • 1 egg
  • 15-30g /1-2 tbsp black treacle
  • 5ml vanilla extract
  • 30g sultanas
  • 30g raisins
  • ½ tsp salt
  • 1/2 tsp cinnamon powder (or as much as you like if you prefer a stronger cinnamon taste)
  • 1/4 tsp nutmeg

To make the breadcrumbs:

Take 3-4 slices of stale bread and put them in a food processor to finely chop them up. If they are not quite stale, then preheat your oven to 160°C and place the slices on a baking tray and toast for 4-5 minutes on each side until golden brown and dried out but not burnt.

Instructions

  1. Preheat oven to 180°C and grease cake tin.
  2. Cream butter and sugar together until light and fluffy. Add in the egg yolk and beat. Whisk the egg white until soft peaks form and fold into the mixture.
  3. Add the yoghurt, vanilla, treacle/ molasses, cinnamon, nutmeg, salt and mix well to combine. Make sure to mix so all of the black treacle has been combined.
  4. Add in breadcrumbs and whisk until thick and baking powder. The batter should be thick, but also spreadable with a spatula. If the batter is too thick, add slightly more milk or yoghurt, but the batter is supposed to be very thick and lumpy. Trust me, too much liquid will result in a very soggy cake!
  5. Fold in the sultanas and raisins. Optional extras to include here are other dried fruit or nuts, but this is a small batch so be wary of the amount you add.
  6. Place in the oven and bake for 30-40 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick comes out with only a few moist crumbs.Be careful to avoid the raisins and sultanas burning on the top.
  7. Leave to cool for 20-30 mins and then serve, however this is nice after just getting it out of the oven.
  8. Optional: Add icing if you want or serve with custard. I have a feeling that this would be quite nice with custard actually.

Recipe Notes:

I used Tesco Butter Me Up Spread which is 54 kcal for 15g and full fat greek yoghurt which is 40 kcal for 30g so it may be different if you change the recipe or use lower fat yoghurts. I haven’t tried with other yoghurts, but I would suggest only using 15 ml of milk if using a runnier yoghurt as it might make the cake too soggy. Also, full fat tends to give more flavour so I’d suggest sticking with full fat yoghurt.

 

Nutritional Information (according to the recipe I made)

Servings- 5 small slices/ 12 mini slices

1 slice (of 5 slices):

Calories: 152 kcal
Fat: 3.9g
Saturated fat: 2.3g
Sugars: 10g (most of this is natural sugars from the raisins and the milk/ yoghurt)
Protein: 2.6g

You can change this up a bit by using honey or maple syrup instead of the treacle and replacing the dried fruit with other things.

 

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