Nutritional Info

Nutrition Facts

Serving Size 1 (25g)

Calories 33
Calories from Fat 2 (7%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 120.3mg 5%
Potassium 23.7mg 1%
Total Carbohydrate 6.6g 2%
Dietary Fiber 0.3g 1%
Sugars 0.2g
Protein 1.2g 2%

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Recipe Description
Most bakeries in Dublin make a version of these fruity slabs in an effort to recycle stale bread and cake scraps from the previous day's baking.
Prep time
15 min
Cook time
1 hr 5 min
Ready In
1 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  stale cake, crumbled
2 Cup(c)  shortcrust pastry
4 Tablespoon(T)  plain flour
1/2 Teaspoon(t)  baking powder
2 Teaspoon(t)  mixed spice
2/3 Cup(c)  mixed dried fruit
2 Tablespoon(T)  candied peel
5 Tablespoon(T)  milk
1   large egg, beaten

Preparation

Preheat the oven to 375° F. Grease a rectangular pan 8 by 12 inches. Make the shortcrust pastry, cover and let it rest while you make the filling. Mix the cake crumbs, flour, baking powder, spice, fruit and candied peel together. Gently heat the milk and mix well with the dry ingredients to make a soft mixture. Whisk the egg and stir in. Roll out half the pastry and line the pan with it. Spread the fruit mixture over the pastry. Roll out the remaining pastry to cover it and make a few slits in the top. Bake for 45 minutes to 1 hour. When done, cool in the pan and cut into big squares.

Additional notes

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