Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
From 'Symply Too Good Book 2'
7 slices multigrain bread (crumble including crusts)
1 cup skim milk
3 cups (500g) mixed fruit
2 tsp mixed spices
1/2 cup rum or brandy
3 egg whites
3/4 tsp bicarb soda
1/2 cup apple sauce (in jar)
1 cup mashed banana
1 Tbs Parisian essence (optional)
1 1/4 cups plain flour
Put breadcrumbs in a large mixing bowl, heat milk until hot, then pour over breadcrumbs, stir together until really mushy and bread has absorbed all the milk.
Add in mixed fruit, spices and rum/brandy, mix together well. Beat egg whites into mixture well. Mix bicarb soda with apple sauce (it will froth) then add to bowl. Stir in mashed banana and parisian essence (this will make a darker pudding). Fold in flour and mix until all ingredients are well combined.
Pour into a 19cm x 9cm pudding steamer that has been sprayed with cooking spray, spray lid as well. Secure lid. Put a saucer turned upside down into boiler, put pudding dish on top of saucer and fill with boiling water which reaches ¾ of the way up the steamer. Steam in a covered boiler simmering for 4 hours. Check water level occasionally, top up if needed.
To reheat place in boiler for 1 hour before serving.