Sometimes it’s good to revisit some recipes and this one, for a Weetabix Cake, is worth the return. It featured in our free Bariatric Newsletter back in 2011 but didn’t appear on the website. It’s a recipe that came from my cherished Bariatric Buddy Tom and we tinkered with it to reduce the sugar and make it more bariatric-friendly. I made a couple at the weekend for an Open Day and slices were so popular I decided to make another for home and office eating again today. I have therefore opted to use if for my blog here today so that some of you won’t miss out!
Try it – it’s great plain, with butter and also toasted. It stores well (if there are slices left) …
TOM’S WEETABIX FRUITCAKE
low-fat cooking spray or mist
300g self-raising flour/3 cups all-purpose flour sifted with 3 tsp baking powder
200g/11/3 cups mixed dried fruit
2 Weetabix, crushed
1 tsp ground mixed spice
30g/16 level tbsp Splenda granulated sweetener
275 ml/scant 11/4 cups semi-skimmed milk
- Preheat the oven to 180 C/350 F/gas mark 4. Spritz a 20 x 10 cm/8 x 4 inch non-stick loaf tin/pan with low-fat spray and line the base with waxed paper.
- Mix the flour with the dried fruit, Weetabix, ground mixed spice and Splenda sweetener.
- Beat the egg with the milk and fold into the dry ingredients, mixing well.
- Spoon into the prepared loaf tin/pan and level the surface. Bake for about 75 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool on a wire rack.
- Slice to serve.
WLS PORTION: ½-1
V suitable for vegetarians
CALORIES PER PORTION: 124
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