Cake of the month
For us here at BikeShak (and many, many others), bikes and cakes are inexplicably linked. Whether it’s accompanied with tea from a bone china cup on a mid-ride cafe stop, or with a flask of coffee huddled around the boot of the car at the end of a night-time mountain bike ride, cake & bikes are never far apart. We really like cake. We really like riding bikes too. Thankfully the two go hand in hand: we ride lots, which means we can eat lots of cake – guilt free.
As often as possible we will be sharing a receipe that we’ve tried out on your behalf. They’ll all be pretty quick & simple to make, so no one need ever be without their hard earned post-ride cake. First up, it’s a mincemeat and marzipan loaf. Half a jar of mincemeat and a lump of marzipan left over after Christmas reminded us of this belter…
- First things first, preheat your fan oven to 160˚ and line the bottom of a 1kg loaf tin.
- Sift 200g of self riasing flour into a bowl, add in 100g of butter (cut into pieces) and rub into crumbs.
- Once you’ve got it into fine crubs, stir in 85g of light muscovado sugar and 85g of marzipan (cut into little cubes).
- In a second bowl whisk up 2 free-range eggs, then stir in 300g of mincemeat.
- Add the egg/mincemeat goo to the flour mixture & stir until you get a smooth paste. Tip into the loaf tin, smooth it over, then sprinkle with a few flaked almonds & bung it in the oven for about an hour.
- After an hour or so (when a skewer inserted comes out clean), turn it out onto a cooling rack and dust with icing sugar.