It has been an eternity since I posted one of my recipes. I have still baked, but a lot of the time I have repeated recipes and there’s no need to repost the same thing.
Today, I have created a recipe. You won’t find this anywhere on the internet, this is totally new, just for you! My house is a nut free zone so my recipe is using muesli which has no nuts in it, the taste is good and I recommend you try get the same so you can replicate my recipe. If not, please let me know how it turns our with nutty Muesli, I’m sure it will be good.
This cake is incredibly moist and light, it is also very tasty due to The cinnamon I added. It slices well, let it cool first, I was impatient and the slices felt delicate. You can eat it as it is, or serve it with some butter.
150g Muesli (no nuts)
300ml (10.6oz) boiling water
110g (3.9oz) butter
165g (5.8oz) Demerara sugar
160g (5.6oz) granulated sugar
2 beaten eggs
200g (7oz) plain flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
Preheat the oven to 180C (355F).
Soak the muesli in the boiling water.
Line two 2lb loaf tins.
Cream the butter and sugars together.
Add in the eggs.
Then mix in the muesli mix and vanilla. (It looks like mush at this stage)
Mix in all of the other ingredients.
Share the mix between the two loaf tins and bake for 30-35 minutes. It might even take a few minutes longer depending on your oven, just keep checking.
Once your cakes are ready lift them onto a cooling rack for a few minutes before you turn them out of the tin.
After about ten minutes take them out of the tin and allow to cool fully before slicing.