Boston Bun Recipe
October 10, 2012
This is my new favourite cake recipe. I love that it is an egg free option. This means that I can take it along to my Mother’s Group (an egg and nut free group). It is a very simple recipe to make – add the ingredients to a bowl, mix and cook. The soft, fruity centre of this cake combined with a crusty outside makes it reminiscent of a hot cross bun. It is delicious served warm with some butter.
*This recipe is adapted from Kylie Kwong’s recipe for Potato Tea Loaf in her book It Tastes Better, Penguin, 2010
Preparation Time: 25 minutes (including time to cook the potatoes)
Cook Time: 50 minutes to one hour
You can find more of my egg free recipes here.
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