Tropical Crunch Cake

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With the boys now back at school, I have been filling my time with getting some jobs done around the house, I appear to be on a house spring clean and declutter mission. I have no idea how long this will last, and trust me this is not how I usually like to spend my time, but I will go with it for now. Therefore, I was very happy to have an excuse to get baking again when my new Degustabox Uk delivery arrived.

Looking at the contents that were included I opted for a cake using these products

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and decided to incorporate them into a loaf cake with a tropical flapjack flavour. I placed the Fabulous Bakers flapjacks and then the Betavivo crispy oat heart cereal in my food processor to blitz into crumbs, ready to add to my cake batter. I added the oat hearts with the flour, and I added 1/2 of the flapjack crumbs along some of the smoothie to help flavour the batter

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I poured half of the batter into my prepared tin, and then added the freeze dried fruit crisps and a little more of the flapjack crumbs,

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before pouring the remaining batter on the top, and sprinkling the rest of the flapjack over the top.

Once baked and cooled, I decorated the loaf cake with some icing and freeze dried raspberries.

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The flapjack crumbs added some lovely crunch to the cake and it does taste a little tropical in favour.

You can see the flapjack and freeze dried fruit pieces in each slice

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If you fancy having a go at making this yourself, with or without all of the ingredients as you could use all flour instead of a mix of flour and the oat hearts cereal, and maybe granola instead of flapjack, then here is how.

Tropical Crunch Cake
Serves 10
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Cook Time
55 min
Cook Time
55 min
Ingredients
  1. 115g butter
  2. 200g caster sugar
  3. 2 eggs
  4. 2 tbsp Mango & Pineapple smoothie
  5. 200g self raising flour
  6. 56g Betavivo oat cereal hearts, blitzed
  7. 3 tbsp lemon yogurt
  8. 2 packets of Nothing But. freeze dried fruit snacks
  9. 4 x 50g The Fabulous Bakers mango and pineapple flapjacks - blitzed into crumbs
  10. 100g icing sugar
  11. water
  12. freeze dried raspberries
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line a 1lb loaf tin
  3. Cream together the butter and sugar for about 5 minutes until pale and creamy
  4. Add the eggs and a spoonful of the flour and beat the mixture for a couple of minutes. Add the smoothie and beat again
  5. Add the remaining flour, the Betavivo and about a 1/3 of the flapjack crumbs and the yogurt and mix until combined - being careful not to over do it
  6. Pour 1/2 the batter into the loaf tin and smooth over the top
  7. Scatter the freeze dried fruit over the batter and then 1/2 of the remaining flapjack crumbs
  8. Pour over the rest of the batter and smooth over , then add the rest of the flapjack crumbs across the top
  9. Cook for about 50-55 minutes until risen, golden and cooked right through
  10. Allow to cool and then remove from the tin and place on a wire rack
  11. Make some icing by mixing the icing sugar with a little water until thick and spread across the top of the cake
  12. Sprinkle some free dried raspberries over the top (optional)
mummy mishaps http://www.mummymishaps.co.uk/
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This cake was really gooooooood! Not bad for a little Sunday afternoon experimenting in the kitchen! (and beats cleaning and decluttering anytime!).

 

I was sent my monthly Degustabox for the purpose of a review. You can subscribe to Degustabox UK and receive a box every month yourself.

 

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