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  • Writer's pictureLisa Nell

Summer Bake Series! Cake for Breakfast!

A couple of summers ago, Mr Metal Baking and I went to Sicily for a week. It was wonderful. We travelled around, exploring various beautiful cities and staying at lovely hotels. However, one of the (main) delights of that trip was the fact that every single morning at every single hotel, the breakfast buffet had a separate large table filled with Italian cakes. It's simply genius! Start the day well and you're guaranteed happiness throughout the day! You've got to love the Sicilians!


Anyway, I recently read about breakfast cake and have decided this needs to be a thing that is talked about more and passed on to fellow cake lovers. So here's my version of breakfast cake which will henceforth be served to any visitors who come to stay at mine!


For this recipe you will need two 20cm cake tins, lined.

Pre-heat your oven to 160ºC Fan.


Ingredients:

For the cake:

180g Unsalted Butter

115g Soft Light Brown Sugar

2 Large Eggs

70g Ripe, Mashed Banana

190g Wholemeal Flour

1 Tsp Bicarbonate of Soda

1 Tsp Baking Powder

Salt (pinch)

190g Yoghurt (I used Live Natural)

100g Granola (see my recipe to make your own)

For serving:

An assortment of your favourite fruit

Greek Yoghurt


How I make my Breakfast Cake:

  1. If you decide to make your own granola, do this first. You can follow my recipe here.

  2. Cream together your butter and sugar until pale and fluffy. Add in the eggs, one at a time and ensure each one is fully incorporated.

  3. Beat in the mashed banana.

  4. Add in your dry ingredients: the flour, bicarbonate of soda, baking powder and salt and mix into the batter until just combined. Don't overmix!

  5. Add the yoghurt and fold this into the batter with a spoon or spatula in a figure of 8 style. Be gentle so that you don't knock any air out of the batter.

  6. Divide the batter equally between your two cake tins. I got 450g in each tin.

  7. Decide which will be your top sponge, and sprinkle an inch of granola around the inside edge of the sponge batter.

  8. Bake for 25-30 minutes or until a skewer comes out clean.

  9. Let the cakes cool in their tins before taking out.

  10. I made my sponges the day prior to needing them. I wrapped them both separately in cling film while still warm and popped them in the fridge, on a plate, and stacked.

  11. The following morning 20 minutes before serving breakfast, I took the sponges out of the fridge and unwrapped them.

  12. I then chopped up various fruits. I used strawberries, blueberries, homegrown gooseberries and passion fruit.

  13. I first layered a good amount of greek yoghurt on the top of the bottom sponge. I did not use an exact measurement - just by what I felt was the right amount. On top of this I layered my fruit. Again, no exact measurements; just what felt right.

  14. I added the top sponge on top of the fruit and then added more yoghurt and fruit to the top layer. Serve with additional fruit, yoghurt and granola.

  15. Goes well with a morning cup of tea!


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