I've had an unopened bottle of mead at home for some time and was wondering what I can do with it, as it can be quite sickly to drink and it gives me horrendous hangovers the next day if I have too much. I thought it might make a really good cake so I had a look online, where I couldn't find that many recipes. Those that were only seemed to use a little bit of mead and I wanted it to make up a large part of the cake and provide the main flavour note. This recipe was the result.
I use bere meal flour here from Barony Mill, but feel free to use all self rising flour or substitute with wholemeal flour if needed.
Note: While this recipe comes together easily, you need to start this recipe at least 8 hours, or overnight, in advance of when you need the cake to allow for the dried fruit to soak.
Ingredients:
300 g dried fruit (I used dried currants but raisins or mixed fruit can work too)
300 ml mead
30 g fresh ginger, peeled and grated
The day before you intend to have the cake, add the mead and ginger to a pan and heat until gently simmering. Pour it over the dried fruit and leave overnight or at least for 8 hours.
The next day/ 8 Hours later
Ingredients:
Mead and ginger soaked dried fruit (see above)
115 g beremeal flour
140 g self rising flour
2 tsp baking powder
1 tsp mixed spice
115 g runny honey
85 g melted butter
2 apples, cored and grated
2 large eggs
(optional) 2 tbsp bread seed mix, lightly toasted until golden and finely ground in a pestle and mortar or spice grinder
Mix the rest of the ingredients together with the mead and dried fruit to form a very soft cake batter. This should be bubbly due to the baking powder.
Oil and cover a roasting tin with parchment paper and pour in the batter. Smooth it out to make sure it's evenly spread and bake at 180 degrees for about 1 hour.
Start checking the cake after 45 minutes with a skewer to make sure it's done. The skewer should come out clean when fully cooked. How long it takes depends on your oven and how deep your tin is.
Serve cake works really well with brie or other similar cheeses, double cream or yogurt. Why not try adding flaked almonds or coconut flakes to the mix as well?
Buy your beremeal from here https://baronymill.com/shop/
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