I rarely have butter in the house (its my weakness, so best not to have any!) so I was very happy to find this recipe from the Leon cookbook. Apart from a bit of overnight soaking its a really quick cake.
375g dried fruit
250ml cold Earl grey tea (or any tea you like)
1 large egg
75g Sugar
250g Self raising flour
Soak the dried fruit in the tea overnight. Add everything else adding the flour 1 spoon at a time.
Cook at 170 c for one hour.
I always replace butter in every receipe with Olive Oil (NOT extra Virgin). One can even buy mild Olive Oil, which would not affect the taste.
ReplyDeleteHowever, butter is about 87% fat and 13% liquid, so one can always use those ratios in replacing butter with oil. I, however, stick with 100% replace, and the cakes stay moist for ages.
I also use unrefined sugar to replace caster sugar. And wholemeal spelt flour for bog-standard flower. However, then one would need to use a bit more liquid, as the fibre absorbs more fluids.
Good luck, and looking forward to the tastings!
Yum! No butter! Even better! More slices!
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