Prune granola bake recipe
There's nothing wrong with cake for breakfast, especially when it's full of prunes and granola. Just add a strong cup of coffee or tea. Any leftovers can be frozen.
Ingredients
- 100 ml buttermilk (if you don’t have buttermilk, you can make your own by adding a teaspoon of lemon juice to 100ml/3.3floz of whole milk)
- 410 g pitted prunes in juice, drained
- 125 g butter, softened
- 200 g caster sugar
- 200 g plain flour
- 0.5 tsp baking powder
- 2 medium eggs
- 1 tsp vanilla extract
- 200 g of your favourite granola
- 3.5 fl oz buttermilk (if you don’t have buttermilk, you can make your own by adding a teaspoon of lemon juice to 100ml/3.3floz of whole milk)
- 14.5 oz pitted prunes in juice, drained
- 4.4 oz butter, softened
- 7.1 oz caster sugar
- 7.1 oz plain flour
- 0.5 tsp baking powder
- 2 medium eggs
- 1 tsp vanilla extract
- 7.1 oz of your favourite granola
- 0.4 cup buttermilk (if you don’t have buttermilk, you can make your own by adding a teaspoon of lemon juice to 100ml/3.3floz of whole milk)
- 14.5 oz pitted prunes in juice, drained
- 4.4 oz butter, softened
- 7.1 oz caster sugar
- 7.1 oz plain flour
- 0.5 tsp baking powder
- 2 medium eggs
- 1 tsp vanilla extract
- 7.1 oz of your favourite granola
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 5
Step-by-step
- If you are making your own buttermilk, do this first, to allow it time to thicken and do the science bit.
- Preheat the oven to 180°C/356°F/gas mark 4.
- Grease and line the base of a 20 x 25cm (8 x 10in) baking tin and be sure to grease the sides well too.
- Roughly chop the prunes, then put them into the tin and spread them out evenly.
- Put the butter, sugar, flour, baking powder, eggs, buttermilk and vanilla into a bowl. Give everything a good whisk, using a hand-held mixer, until the mixture is super-smooth and shiny – this should only take about 2 minutes.
- Pour the mixture over the prunes and spread out evenly.
- Top with your granola, pressing it gently down on to the batter so it sticks, and bake for 40–45 minutes.
- When the cake is ready, a skewer inserted should come out clean. Leave it in the tin for 5 minutes, then either turn it out or cut it into squares in the tin and scoop it out.
This recipe is from Time to Eat by Nadiya Hussain (published by Michael Joseph, £20, out now).
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