Cake! More cake! Seems all I have done since being in lockdown due to Covid – 19 is bake cakes. Usually this isn’t a problem because Shane can take the majority of what I bake to work with him but with him being on furlough it wasn’t an option so I had to freeze what I could, it came to a point where there was more cakes in the freezer than meals… oops.
At least I have had a chance to experiment with new recipes and have had a chance to see how long they last until they go stale/mouldy and test the freezing process. So I can update a lot of old recipes to include this information that we get asked a lot.
Some recommended items from our kitchen to make this dish…
- An electric whisk to get the batter nice and thick and fluffy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- A 1lb loaf tin.
- Cake cooling racks, so handy to have.
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Kinder Bueno Loaf Cake
Makes 8 thick slices – 6.5 syns per slice
- 3 eggs
- 75g caster sugar – 15 syns
- 75g self raising flour – 12 syns
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 tablespoons Morrisons white chocolate hazelnut spread, melted so its runny – 12 syns
- 2 fingers (1 packet) Kinder Bueno white, roughly broken into pieces – 11 syns
- Preheat oven to 180°C fan and line a 1lb loaf tin with baking paper or a cake liner.
- In a mixing bowl whisk the eggs, vanilla and sugar until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk).
- Carefully sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
- Pour a third of the mix into the cake tin and drizzle half of the spread and sprinkle some of the broken kinder on, repeat this step again and top with the remaining cake batter.
- Bake in the centre of the oven for 35 – 40 minutes or until golden and a skewer comes out clean. Leave to cool for 5 minutes in the tin.
- Transfer to a cooling rack and cool completely before slicing.
OPTIONAL EXTRA: Once cooled drizzle more spread on top and add more kinder pieces (don’t forget to include the syns).
Enjoy with a dollop of ice cream for a little dessert or simply enjoy a slice with a cuppa.
This cake stores in an airtight container for up to 4 days. Each slice can also be individually wrapped in cling film and frozen, defrost fully before consuming.