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Posted 20 hours ago

Cadbury Dairy Milk Fruit and Nut Giant Inclusion Chocolate Easter Egg, 532 g

£9.9£99Clearance
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About this deal

After spending hours reading recipes for paleo baked goods and borrowingthe best bits of all of them, I finally got busy in the kitchen and created this amazing dried fruit and nut breakfast loaf. It’s completely Pesach friendly, and contains no chametz, kitniot, or gebrokhts of any kind. Yes it is, BUT cakes can turn out dry for a number of reasons, mostly to do with the bake time and temperature. Unfortunately what the thermostat says may not be accurate!

Thanks to Vanessa, one of my readers: I’ve made this several times using gluten-free flour, I just add a teaspoon of baking powder and twice as much milk, as I find gluten-free flour tends to absorb more moisture. How do you make a vegan Fruit Cake?

What makes these cakes unique is the incredible flavor rendered from the dried fruits soaked in a good dose of fruit juice. This way, they are naturally sweetened and exceptionally moist besides a balanced flavor that can make any cake lover drool over them instantly.

Sustainably Sourced Cocoa The Classic Creamy Taste For Someone Special Ultimate Easter Egg Shell with Crunchy Nut Pieces and Sweet Fruits in Cadbury Dairy Milk Chocolate Suitable for vegetarians Soak the fruits— Combine the candied fruits, peels, and dry nuts in a mixing bowl. Pour orange juice and make sure the fruits are completely immersed in the liquid. Cover the bowl with a lid or plastic wrap and let the fruit soak overnight in the juice to soften. Protip— Soaking dried fruits in juice makes them more succulent and flavorful. You can soak the dried fruits for 2 days (if you choose to soak them in juice). This will make the fruits absorb the flavors abundantly. And if you fancy something else, then we have a wide selection to choose from. Perhaps you fancy a biscuit with a mug of tea? Or do you want a sweet treat? Well, take a look at our sweets for a way to sate your sweet tooth. We have a range of options from chews to gummies, mints to boiled sweets. Delightful. It slices beautifully, is delicious plain or (my favourite) with lashings of butter, and it can even be toasted! Not that you have a Pesach toaster of course! Simply pop it under the grill instead, or gently toast in a frying pan until golden brown. Fruit and nuts

You will need a deep, 20cm-diameter round cake tin with a removable base, lined with lightly buttered baking parchment. To make this fruit cake easy, I use the all-in-one method. You can use any machine to mix the batter (as the professionals call the cake mix without the fruit). I have yet to test this fruit & nut breakfast loaf’seffectiveness against an excess of matza and eggs, but on taste alone, I’m pretty sure we’ll be eating it all week! Pass the butter… Brush the surface of the cake with apricot or gooseberry jam (you need a tart fruit to contrast with the sweet icing), then lower the almond paste into place. Smooth flat with the palm of your hand or, using very light pressure, with a rolling pin. To make this recipe in 2 1lb loaf tins, increase the cooking temperature by 10°C. Halve the cooking time and keep testing until it's done.

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