Waste not, want not; stale cake + oven = pseudo-biscotti!


In my recent Shearing Cake post I noted that the cake was a bit dry – and so I didn’t take it into work, in the end. And unfortunately the OH doesn’t like Caraway, so that disposal method was closed to me.

But I honestly hate food waste, and there was no way I was going to let 3/4 of a large cake go to waste. And so Mrs Beeton came to my rescue again with a handy tip: stale cake can very easily be turned into rusks/biscuits/biscotti/cake-cookies – or whatever you’d prefer to call them.

All I did was cut the cake into slices, and then again along the horizontal plain so they look a bit like fingers. Preheat the oven to 130 degrees, put the cake slices onto a baking tray and bake for about 45 minutes – or until the slices are golden and firm. Then leave to cool on a wire rack. You end up with a crunchy biscuity goodness that’s rather like biscotti.

You can use any relatively plain cake (i.e. no cream centre or icing!) such as lemon drizzle cake, madeira cake, ginger bread, un-iced carrot cake etc etc


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