I was looking for a cake to make today for packed lunches this week and to pop a few slices over to the Silver Saltires tomorrow afternoon as a “fly bite” on a chilly Sunday Afternoon.
So trawling through my baking cupboard I pulled out all the bits and pieces left over from Christmas and decided that a leftovers cake would be just the ticket … after all this skinty month I don’t want to be traipsing out to the shops to pick up ingredients.
There is always tinned fruit (Approved Food usually does us proud) but there is a jar of mincemeat (11p), some ground almonds and the usual baking ingredients as well as a packet of baking margarine in the fridge.
Definitely the makings of a decent cake – don’t you think??
- 250 g margarine or butter
- 250 g sugar
- 5 eggs
- 200 g SR Flour
- 100g Ground almonds
- 85 g plain flour
- Half a jar of mincemeat
- 4 canned pears (16 quarters)
- 1 tsp mixed spice
So where to start – bung the margarine and sugar into a bowl. Beat with your electric mixer until light and fluffy. Beat the flour and eggs in a little at a time and then finally add the ground almonds to make a standard Victorian Sponge type mix. Measure 85g of the mixture into a bowl with 85 g of plain flour. Using a knife chop the cake mix to incorporate the flour – you end up with a crumble mike texture to use as a streusel topping. Chop the drained pears into small pieces and dust with the mixed spice.
Then sprinkle your crumble mix over the top.
Into a 170 oven for 90 minutes or until a skewer come out clean … cover the cake after the first hour with some foil to stop the top getting too fired.Leave in the tin for ten minutes then transfer to a rack to finish cooling.
Now serve to your kids in nice big hunks …… perhaps even with some custard on tomorrow after Sunday Dinner?
So what use it up recipes” have you been using this month?- do share!!!