Tess in the kitchen
Sardine Bundt Cake
Note from Tess:
Sadly, my big brother Fred, went to sleep on Saturday 10th April.
He had a stroke overnight and with his arthuritis and wobbling, the vet and Mum and Dad agreed it was time for Fred to go to sleep.
Fred and me had planned this recipe last month and when Mum got some new fancy Bundt tins we thought we would steal them and use them (surely that is why Mum got them?!).
Mum and Dad said as part of the ingredients I should mention that several scented candles are needed as the cake stinks the house.
Personally, I thought the smell was wonderful!
270g (three tins drained) sardines
270g plain flour
2 medium eggs
4 brand spanking new small Bundt tins (BOL!)
1 Preheat oven to 180 degrees fan. Lightly oil the Bundt tins.
2 Drain the sardines (watch Mum retch at the smell! Bol!) and mix all the ingredients together until well mixed.
3 Spoon the mixture into the Bundt tins until you reach the top of the centre.
4 Bake for 25 - 30 minutes until a skewer inserted into the middle of one of the cakes comes out clean.
5 Leave to cool completely in the tin.
Store in an airtight container for a week or wrap the cakes individually and freeze them.