Healthy Menopause Cake.
Adapted from Mary Berry Blackberry breadcrumb cake in Sainsbury’s magazine.
Rich in berries full of fibre and phytoestrogens this recipe is a healthy treat for menopausal women. The almonds in the recipe add magnesium and healthy fats too.
Want to make it more fancy? Sprinkle some toasted almonds on the top.
Ingredients
200g unsalted butter
125g white bread no crust (great way to use up old bread from the freezer)
175g light brown sugar
Orange zest
3 eggs
75g ground almonds
30g plain flour
1 ½ teas spoons baking powder
½ teaspoon salt
3 tablespoons salt
450g berries (your choice, fresh or frozen-defrosted)
Great to make ahead. Stores for up to 3 days in an airtight container in the fridge.
Method
Turn on the oven to 180C /160C fan
Use a 20cm cake tin.
Butter and line the tin.
Toss the berries in a tablespoon of brown sugar and mix well.
Arrange the berries in the bottom of the tin, and make sure the fruit is tightly packed to make a compact layer.
Blitz the bread in a food processor to make breadcrumbs
Put the bread crumbs in a mixing bowl and add the ground almonds, four, baking powder, and salt and mix well.
Cream together the butter sugar and orange zest using a hand blender until soft and fluffy.
Add 1 egg
Beat until well mixed in
Add the next egg and beat until well mixed in
Add the final egg and beat until well mixed in
Now fold in the breadcrumb mix until well combined
Finally, add the milk and combine well.
Add the cake mix to the cake tin and place in the oven
Bake for 45min to 1 hour
The cake is done when a skewer comes out clean
Leave to cool
Share & Enjoy!
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