Honey Breakfast Fruit Cake


Posted: 7 May 2010

This cake is perfect for breakfast on the go: simply wrap it up in cling film and take it with you. The combination of the honey and butternut squash in this recipe gives the cake a special sticky, sweet quality and because there is neither oil nor butter in this recipe, there's no need for any guilt!

Serves 9

Time spent in the kitchen: 45 minutes

This cake keeps for a week wrapped in cling film.

Ingredients:

100g plain flour, 120g ground almonds, ¼ tsp salt, 1 tsp baking powder, 1 tsp bicarbonate of soda, 200g runny honey, 3 medium eggs, 250g peeled, de-seeded and finely grated butternut squash, 1 tsp almond extract, finely grated zest of 1 lemon, 100g golden raisins, 100g dried cranberries, 100g chopped blanched almonds

Method:

Preheat the oven to 180C conventional setting.

Brush a (22 cm square x 5cm deep) brownie tin with a little vegetable oil. Line the tin with parchment paper. Trim the paper to fit the tin. Brush the paper with a little more oil to prevent sticking.

Combine the flour with the ground almonds, salt, baking powder and bicarbonate of soda into a large mixing bowl. Make a well in the centre.

Warm the honey until it is hot and runny. You can either do it in a small saucepan or on in the microwave.

In another bowl, beat the eggs with the hot honey with the help of a balloon whisk.

Add the grated butternut squash, almond extract and lemon zest before mixing to combine.

Pour the honey, eggs and pumpkin mixture in the well you have made from the dry ingredients. Gradually incorporate them together with the help of a balloon whisk until you have a loose, wet dough.

Finally fold the raisins, dried cranberries, and almonds into the mixture with the help of a spatula.

Tip the cake batter into the prepared tin and cook in the middle of a hot oven for 35 minutes until risen and golden.

Let the cake rest and cool, then it's ready to enjoy!


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Discuss this article

Not bad but grating the squash was hard work! The cake has a very strong almond flavour and the texture is quite firm and moist. If my calculations are right a slice of this has about 390 calories which is more than some of the traditional cake recipes I have. 
Posted: 26/05/2010 at 22:44

Not bad but grating the squash was hard work! The cake has a very strong almond flavour and the texture is quite firm and moist. If my calculations are right a slice of this has about 390 calories which is more than some of the traditional cake recipes I have. 
Posted: 26/05/2010 at 23:25

Not sure how I managed to post the above twice...sorry about that.
Posted: 26/05/2010 at 23:28


Wej
If you reduce the almond essence two about 1/2 (or 2/3) and the amount of honey by 25g or so it tastes much better
Posted: 27/05/2010 at 18:29

Made this cake the other day, it was very nice! good alternative to a unhealthy cake as it has a sweentess factor! Grating butternut squash is a pain though!

Also a good boost ahead of exercise! aswel as after!

vellooo it does not matter about the calories, its where they come from , which in this case, its all natural, which can only be good for you!

 Happy Running


Posted: 29/05/2010 at 15:08

HealthyRunner hi, the calories don't bother me personally (I did make the cake afterall) but consuming more calories than you use will lead to weight gain no matter how 'good' they are. The way I read the article it seemed to say that because there was no butter in the cake it was 'guilt free' which could be interpreted as having fewer calories. It might have fewer calories per 100 grams than traditional cake - I don't know because that information wasn't given. 

Enjoy the cake.  


Posted: 30/05/2010 at 16:47

Fair point vellooo, thats very true!  i wasnt trying start an argument by the way. its just a cake after all lol!

 I suspect the most of the calories come from almonds and the honey!

 Out of intrest how did you work out the calorie content?

 


Posted: 19/06/2010 at 14:10

Hi HealthyRunner
I just checked the cals on the individual ingredients added them all together and divided by the number of slices suggested. It's a bit anal I know....
Posted: 23/06/2010 at 20:19

The honey cake is an all round winner at my house. I substitute the almond extract with vanilla extract which gives it a lovely taste. If I have realy worked hard i will have a slice with  extra honey drizzeled on top and ice cream on the side. No I am not 22 stone but a very energetic 8 stone running addict
Posted: 30/07/2010 at 18:56

Made the cake  2day, it was very nice! good alternative to a unhealthy cake as it has a sweentess factor and no butter! I used a food proccsser to grate the butternut squash.

I also used one less egg and less almonds and added wholemeal instead - which i believe will reduce the calorie content. It also added a bit more bulk to the cake which is nice. Make a fill slightly fuller.

I will be making the cake again.


Posted: 13/02/2011 at 19:37

For a wheat free version instead of flour I used 3 oatibix which I soaked  in 1/4 pint milk and then used only 2 eggs. I Used tinned pumpkin instead of butternut squash (waitrose) cos I'm lazy but although the recipe says butternut squash the instructions refer to "pumpkin mixture" so I suspect it's adapted from an american recipe. It was delicious but could do without the almond extract. I might try making it again with Mrs Butterworth's sugar free syrup (I brought a bottle back from the USA recently) instead of honey to lower the calories a bit.
Posted: 18/02/2011 at 16:51

I'm not a great baker but made this and loved it. Any ideas how to adapt to a ginger and apple version with limited wheat and added sugar or even a recipenfrom scratch?
Posted: 18/02/2011 at 17:48

Part cook the squash to male it slightly softer and then easier to grate. BUT be carefull to not cook to much


Posted: 25/04/2012 at 09:56

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