Egg Free – Boston Bun

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

Ingredients:

• 1 cup of mashed potato – 3 small potatoes (approximatley 200 grams)
• 3/4 cup of raw sugar
• 1/4 cup of dried cranberries
• 1/4  cup of sultanas
• 1/4 cup diced dried apricot
• 1/4 cup of mixed dried fruit
• 1 teaspoon of Cinnamon
• 1/4 teaspoon of All Spice
• zest of 2 lemons – finely chopped
• pinch of salt
• 225 ml of milk
• 2 cups of self raising flour

Steps:

1. Peel and boil the potatoes until cooked
2. Cool and mash the potatoes with a dab of butter
3. Heat the oven to 170 degrees
4. To a bowl add the potato mash, sugar, fruit, spices, lemon peel and salt. Stir to combine
5. Sift the flour into the bowl and add the milk, stir to combine well and then add to a lined cake tin
6. Cook for 50 minutes to 1 hour until a skewer can be inserted and removed clean from the centre of the cake. The outside of the cake should be a dark golden brown
7. Remove from the oven, cool slightly and remove from tin
8. Serve dusted with icing sugar

You can find more of my egg free recipes here.

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