I love using unexpected ingredients in the kitchen and a Weetabix cake is a great way to turn an everyday breakfast cereal choice into a delicious cake!
This is another store cupboard classic as you probably have most of the items already knocking around the house and won’t need to fork out on expensive ingredients for great results.
The Weetabix cake is a big hit with kids too and is so simple to make that even the youngest of chefs can have a go at putting it together as there is also very little weighing and measuring that needs to be done and it doesn’t matter too much if you are not exactly right with your amounts.
I really like adding cinnamon to the cake as it gives it a rich flavour but if you are not keen then you can always leave this out or swap it even for some all spice if you prefer.
- 2 Weetabix
- 150ml Skimmed Milk
- 150ml Water
- 100g Sultanas
- 100g Self Raising Flour
- 1 Tsp Cinnamon
- 15g Artificial Sweetener
- 1 Egg
- Preheat the oven to 180 degrees and prepare a loaf tin by greasing and lining it ready for the Weetabix cake.
- Make the cake by placing the Weetabix and sultanas in a large bowl and pouring over the water and the milk.
- Once all of the liquid has been absorbed then stir in the flour, the beaten egg, the sweetener and the cinnamon.
- Combine all the ingredients together well and then pour into the loaf tin and place in the oven.
- Cook for about 1 hour and 15 minutes, or until a knife comes out clean from the centre when you test it.
- Leave the cake in the tin for five minutes after removing it from the oven then tip on to a wire rack to cool further.
- Cut into 12 slices and serve.
Syns = 6% HEB For The Milk & 1.33 Syns For The Self Raising Flour