Bara Brith
Perfect for a delicious lower-GI snack with your afternoon tea. Make a loaf and slice it into individual slices to put in the freezer for when you need it.
115g currants
115g sultanas
115g raisins
180g fructose
300ml hot strong tea
Sunflower oil for greasing
Zest of 1 orange finely grated
Zest of 1 lemon finely grated
175g granary flour
100g plain white flour
1 ¼ tsp baking powder
1 medium egg beaten
Measure the dried fruit and fructose into a bowl. Pour over the hot tea, cover and leave overnight. If your kitchen is warm, allow the mixture to cool, then cover and store in the fridge.
The following day, preheat the oven to 150C/300F/Gas Mark 2. Line a 900g loaf tin with greaseproof paper and lightly grease. Stir the orange and lemon zest into the tea-soaked fruit. In a large bowl, mix together the granary and plain flour, then stir in the baking powder, followed by the tea-soaked fruit and any remaining liquid. Finally stir in the egg, mix thoroughly and spoon the mixture into the tin. Level the surface and place in the centre of the oven.
Bake for between 1 hour 30 minutes and 1 hour 45 minutes, or until well risen and firm to the touch. The cake is cooked if an inserted skewer comes out clean. Remove from oven and allow to rest for 10 minutes before turning out onto a cooking rack
115g currants
115g sultanas
115g raisins
180g fructose
300ml hot strong tea
Sunflower oil for greasing
Zest of 1 orange finely grated
Zest of 1 lemon finely grated
175g granary flour
100g plain white flour
1 ¼ tsp baking powder
1 medium egg beaten
Measure the dried fruit and fructose into a bowl. Pour over the hot tea, cover and leave overnight. If your kitchen is warm, allow the mixture to cool, then cover and store in the fridge.
The following day, preheat the oven to 150C/300F/Gas Mark 2. Line a 900g loaf tin with greaseproof paper and lightly grease. Stir the orange and lemon zest into the tea-soaked fruit. In a large bowl, mix together the granary and plain flour, then stir in the baking powder, followed by the tea-soaked fruit and any remaining liquid. Finally stir in the egg, mix thoroughly and spoon the mixture into the tin. Level the surface and place in the centre of the oven.
Bake for between 1 hour 30 minutes and 1 hour 45 minutes, or until well risen and firm to the touch. The cake is cooked if an inserted skewer comes out clean. Remove from oven and allow to rest for 10 minutes before turning out onto a cooking rack
