This recipe uses Jack Berry™ Baker’s Choice Einkorn Flour from the Traditional range. The flour is high in protein, rich in fibre, magnesium, iron and other vitamins such as Vitamin B3. The cake is packed full of flavour and is light in texture. This cake has no added sugar so it may be considered a good alternative for diabetics or those following a low sugar diet.
2 large mugs of einkorn flour
2 large mugs of dried fruit *
1 large mug of semi skimmed milk (or milk of choice)
2 large eggs
4 tsps baking powder
Place the dried fruit, milk and margarine in to a saucepan and bring to the boil.
Take the saucepan off the heat and leave the mixture to cool.
Preheat the oven to 180C(160 Fan assisted)/350F/Gas Mark 4.
Sieve the flour and baking powder in to the cooled down mixture and then add the eggs.
Stir the ingredients until well mixed. If the mixture appears a little stiff, add a little extra milk.
Grease a 7/8 inch cake tin and place the mixture in to the tin. Place the tin in to the centre of the oven for 1 ½ hours.
The cake is ready when a wooden skewer is inserted in to the cake and it come out clean.
Remove the cake from the tin and allow it to cool on a wire rack.
* A mix of cranberries, sultanas and currants were used in this recipe. The fruits were all ‘natural’ and had no additional ingredients added such as sugar or fruit juice.
If you like a different shaped cake you can use a 1lb loaf tin rather than a round cake tin.