Tuesday, 4 February 2014

Bajan Sweetbread with Almond

Bajan sweetbread is a traditional cake from Barbados my mothers homeland. I do make it quite regularly and it is a family favourite that I grew up eating. Absolutely yummy comfort food, nice with a cup of tea or coffee.

4 cups self raising flour
3/4 cup demarera sugar
1/2 cup butter
2 tsp cinnamon
1 cup dessicated coconut
2 eggs
2/3 cup milk
1 tsp vanilla essence
almonds to decorate
1/2 cup water
2 large tbsp granulated white sugar

Set your oven at 180 degrees C.  Then put the flour, demarera sugar, cinnamon and butter into a bowl and use your fingers to mix the ingreadients together till they resemble breadcrumbs.

Then add the dessicated coconut and mix in well. Make a well in the middle of the mixture and add the eggs, milk and vanilla essence. Mix with hands until it looks like a firm dough.

It should be soft in texture, if its a bit sticky its no problem.

I usually divide it into two at this stage and bake in two separate loaf tins, however on this occasion I put it into a large baking tray and then decorated with almonds. Once the dough is in the tray or the loaf tins  mix the white sugar with the hot water and spoon over the top of the dough, about half of the mixture should be left over to pour over the top of the bread after it has baked.

 If you choose to make the loaves then put into the oven for 55-60 minutes or until golden brown. I baked the bread in the baking tray for about 30-40 minutes.

Allow to cool and then cut and serve. :)

Came out fantastic mashaAllah, the best tasting sweetbread I've made yet. :)