This guilt-free fruit cake with no added butter or oil, contains healthy ingredients like honey, nuts and butternut squash, which make it really sticky and sweet - delicious!
- 100g plain flour
- 120g ground almonds
- ¼tsp salt
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 200g runny honey
- 3 medium free-range eggs
- 250g butternut squash, peeled, de-seeded and finely grated
- 1tsp almond extract
- Finely grated zest of 1 lemon
- 100g golden raisins
- 100g dried cranberries
- 100g blanched almonds, chopped
You'll also need:
- 22cm square x 5cm deep) brownie tin
- Preheat the oven to 180ºC/350ºF/gas 4.
- Brush a brownie tin with a little vegetable oil. Line the tin with parchment paper. Trim the paper to fit the tin. Brush the paper with a little more oil to prevent sticking.
- Combine the flour with the ground almonds, salt, baking powder and bicarbonate of soda into a large mixing bowl. Make a well in the centre.
- Warm the honey until it is hot and runny. You can either do it in a small saucepan or in the microwave.
- In another bowl, beat the eggs with the hot honey with a balloon whisk.
- Add the grated butternut squash, almond extract and lemon zest before mixing to combine.
- Pour the honey, eggs and pumpkin mixture in the well you have made from the dry ingredients. Gradually incorporate them together with the help of a balloon whisk until you have a loose, wet dough.
- Finally fold the raisins, dried cranberries, and almonds into the mixture with the help of a spatula.
- Tip the cake batter into the prepared tin and cook in the middle of a hot oven for 35 min until risen and golden.
- Let the cake rest and cool, then it’s ready to enjoy.
Top Tip for making Harry Eastwood's honey breakfast fruit cake
This cake can be eaten for breakfast or on the go: simply wrap it up in cling film and take it with you. This cake keeps for a week wrapped in cling film.
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