300ml (10½ fl oz) herbal tea (choose a “Christmassy” – flavoured herbal tea such as spiced apple, mulled fruits or gingerbread)
400g (14 oz) mixed dried fruit
225g (8oz) stoned dates
1 tbsp mixed spice
1 large ripe banana, about 140g (5oz)
115g (4oz) fine polenta
2 tsp baking powder (use gluten-free baking powder if you want the cake to be gluten-free)
2 large egg whites
1 tbsp brandy or dry sherry, optional
Equipment: An 18cm (7″) diameter, deep round cake tin, or a 900g (2lb) loaf tin, or any deep tin with a capacity of 1.5 litres (55 fl oz) or 6 individual tins, eg muffin tins. You can even use small empty cans from baked beans or sweetcorn – non-ring pull are best, and wash and dry well before using.
1. Heat the oven to 180C / 160C fan / gas mark 4. Line your chosen tin(s) with baking parchment.
2. Put the dried fruit in a large mixing bowl and pour in100ml (3½ fl oz) of the herbal tea. Leave to soak for an hour, stirring occasionally.
3. Put the dates, remaining 200ml (7fl oz) of herbal tea and the mixed spice into a small saucepan and simmer gently together for 5 minutes. Take off the heat and leave to cool.
#1wishfit #tasty #tuesday #healthycake #recipe