by Sarah Cotterell and Aitana Infante July 01, 2024
This show-stopping cake is wonderfully simple to make. It’s also very forgiving, making it a great bake for playing around with different wholegrain flours. Sarah and Aitana usually make a 50:50 mix of stoneground white flour and a wholegrain flour such as rye, barley or emmer. Add whichever dried fruit or nuts or seeds you fancy, just keep their weight roughly the same. |
Ingredients
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Method
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Sarah Cotterell and Aitana Infante
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