By now you may be thinking, ‘C’mon Hannah, where’s the chocolate for Easter?’. Well, don’t worry your little socks, I certainly haven’t forgotten about that. In fact, I’m shaving all the chocolatey easter goodness for next weekend and Easter weekend itself.
This weekend I thought I would re-create a traditional Easter favourite, Simnel Cake. You may or may not have heard of it but either way, it’s known as the classic cake for Easter. It’s very similar to a Christmas cake – minus the alcohol. Personally, I think it’s a perfect after dinner treat before devouring back into the chocolate again. Let’s be honest, Easter, like Christmas, it just one massive ‘stuff your face day’ so make the most of it and bake up this fruity cake with half the guilt. This cake is light, ridiculously easy to make and has just the right amount of sweetness evenly layered throughout. Like fruit cake? Then you’ll love this!
145g self raising wholemeal flour
95g coconut sugar (I use The Groovy Food Company)
2 oranges, grated and juiced
350g mixed dried fruit (I used raisins, mixed peel and dates)
200g fat free yoghurt
4 large eggs, already whisked
1 tsp baking powder
2 tsp mixed spice
Begin by pre-heating your oven to gas mark 3.
In a mixing bowl add the flour, oats, yoghurt, sugar, eggs, spice and baking powder and mix well until you have a smooth and combined mixture. Add the orange zest and juice and mix again.
Line a loaf tin with baking paper and pour the wet mixture in. Spoon an even layer and place in the middle of the oven to bake for 1 hour and 45 minutes.
Check your cake with a knife and if cooked, remove from the oven and leave to cool.
Once cool, dig in and enjoy! This cake should last up to a week in an air-tight container but really, who can resist cake for that long?!