Granola topped loaf cake

 Granola topped loaf cake

For the topping
40g (1½oz) porridge oats
30g (1¼oz) sunflower seeds
20g (¾oz) sesame seeds
20g (¾oz) walnuts, chopped
20g (¾oz) butter
1 tbsp. runny honey
20g (¾oz) muscovite sugar
50g (1¾oz) dried cranberries
For the sponge
200g (7oz) butter, softened
200g (7oz) caster sugar
3 large free-range eggs
100g (3½oz) self-raising flour, sifted
90g (3¼oz) ground almonds
½ tsp baking powder
1 Preheat the oven to 170°C/Gas Mark 3, then grease and line the base and sides of a 900g (2lb) loaf tin.
2 For the granola topping, mix the oats, seeds and walnuts together in a bowl, then spread on a baking tray and toast in the oven for 5 minutes.
3 Melt the butter, honey and sugar in a pan, add the toasted oat mixture and cranberries, then stir to combine. Press the mixture into the base of the loaf tin.
4 For the sponge, use a food mixer to cream the butter and sugar together in a bowl until light and fluffy. Add the eggs, flour, lmonds and baking powder, then beat until smooth. Spread the mixture
over the granola topping in the loaf tin, then bake in the oven for 45-50 minutes until the sponge has risen and a skewer inserted in the centre comes out clean.
5 Leave to stand for 10 minutes, then remove from the tin, peel away the baking paper and allow to cool completely on a wire rack. Serve in generous slices.

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