I was browsing through my collection of recipes and chanced upon this recipe, using the rub-in method. That reminds me that I haven't been baking a cake using this method for ages. So, time to refresh. It was not a disappointment as it turned out great, so yummy that I just want to share it with you!
This not too sweet cake is moist with a tinge of crunchy cornflakes and nutty almonds, combined with the dried fruits, it's just light and refreshing ....... more so with a cup of piping hot coffee or tea! It's very easy to make, just follow the straightforward steps below!
- 200 gm plain flour
- 2.3/4 tsp baking powder
- 1 cup/30 gm cornflakes, finely blended
- 180 gm butter/margarine
- 6 Tbsp ground almonds
- 100 gm brown sugar
- 3 eggs lightly beaten
- 1 tsp vanilla essence
- 150 ml milk/soymilk ( I used sugarless soymilk)
- 100 gm mixed fruits - 60 gm dried pineapple, 20 gm sultanas and 20 gm cranberries, chopped.
- A pinch of salt
- Cut up the dried fruits and coat with some flour from the above recipe, set aside.
- Sift flour, baking powder and salt into a mixing bowl. Add in the blended cornflakes, mix well.
- Cut in the butter into the flour mixture till it resembles breadcrumbs.
- Add in ground almonds and sugar, mix well.
- Stir in the lightly beaten eggs, soymilk, mix in slowly.
- Lastly, add in the mixed fruits.
- Pour batter into a lightly greased and floured 8 inch sq. tin.
- Bake in preheated oven @ 180 deg C for 45 - 50 mins. Test with a skewer till it comes out clean.
- Cool in tin for about 5 mins. before removing from tin and cool completely on a wire rack.