Disclaimer: I am in no way prejudiced against any kind of cake and believe all baked goods deserve an equal opportunity to be served for breakfast.
One is back in isolation again after app-detected contact with some infected party of the local township and frankly, this sucks. It’s boring and stressful at once and couldn’t have come at a less convenient time but here we are. And when life gives us isolation, we make cake.
Sadly due to having not been shopping recently I had to get creative with what was in the house already, and after a quick grub through my books I found an old recipe for ‘fruity oat cake’. This is one of many hand written transcripts from the Mothership that screams of her babyboomer origins and hand-me-down recipes that often had to do without rationing luxuries like butter and sugar. I have to say it looked a little bit miserable for this Gen Y-er, and I didn’t have any oats in the cupboard either but with some museli and plant based modern nonsense, I made some tweaks and came up with this creation of a solid, moist (sorry) fruitcake chock full of texture from oats, rye flakes, nuts and fresh fruit. I made the vegan version of this with a flax egg and flora light plant based or whatever it’s called, it wont suffer to have proper butter and eggs used instead. You will find the original recipe at the end of this post.
My vote for this loaf is an early morning serve with a huge cup of coffee to fortify you for the day ahead, be you out in the real world living some kind of actual life or at home with the Netflix. However the Mr votes for a slice in the afternoon alongside a glass of Adnams Broadside or a similar old man ale. As always if you make one, let me know how it goes.
Boomboom Breakfast Loaf Cake
Makes 1x 9 inch loaf
Roughly 1lb of fruit, half of which is ripe bananas. I used 3 bananas, two fresh apricots and a medium apple.
5oz no added sugar muesli (you can’t go wrong with Alpen).
5oz plain flour
1tsp baking powder
1/2 tsp ground ginger
Good pinch of sea salt
4oz butter or margarine/vegan alternative
1.5oz caster sugar
1tbspn flax seeds or one whole egg
If you are using the flax egg, combine one tbspn ground flax with 3 tbspns water, stir well and refrigerate for at least ten minutes.
Grease or line your loaf tin and set the oven to 170 fan or 180 standard, gas mark 5.
Mash the bananas and finely chop the apricots and apple. Add the spice, museli, salt and flax/real egg and combine well.
Heat the marg/butter and sugar in a saucepan stirring to avoid any burning until the sugar is dissolved, allow to cool for 2 minutes.
Add the flour and baking powder to the fruit mix and stir well before adding the melted butter and sugar. Stir well once more, transfer to tin and bake for 45 minutes or until an inserted cocktail stick comes out clean.
Cool completely before serving or it will fall to bits. The End,