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shredded wheat loaf cake

Whole Grain

Shredded Wheat Lemon Drizzle Loaf

Fancy a spot of baking this weekend but can’t get your hands on any flour? Fear not. You can still whip up a wide range of delicious treats, simply by using the breakfast cereals you have in the cupboard at home! Demand for flour has increased significantly during the Covid-19 lockdown, as more people take up baking at home. And while the industry has doubled production, it is still struggling to meet demand. But did you know that with just a few simple steps, you can turn breakfast cereals into a flour substitute that’s great for making everything from cookies to cheesecakes?

Preparation Time
15 min
Cooking Time
40 min
Cooling Time
15 min
Skill Level
Serving Size


70 mlrapeseed oil
175 g Shredded Wheat, blended in a food processor to make flour.
1.5 teaspoonBaking powder
50 gAlmonds
2Lemons Zest
120 gCaster Sugar
50 gLemon Curd
225 gGreek Yoghurt (0% fat)
100 mlwater
2juice of lemons
100 gCaster Sugar
50 gSemolina (optional)



1. Pre-heat oven to 160C fan.

2. Grease and line a non-stick loaf tin.

3. Put the Shredded Wheat flour, baking powder, ground almonds and semolina into a large mixing bowl. Add the lemon zest and sugar. Beat the eggs with the yogurt. Add the oil then combine with the dry ingredients.

4. Spoon half the mixture into the tin, make a small channel with the back of a spoon and pipe in the lemon curd. Not to the end though. Top off with the remaining cake mixture and smooth out. 5. Bake for approx. 40 mins

6. For the syrup, place the sugar into a small saucepan with the lemon juice and water. Heat over a medium heat, stirring occasionally, to dissolve the sugar. Raise the heat and bring to the boil. Boil until slightly reduced and becomes like a syrup.

7. Remove the cake from the oven and allow it cool slightly in the tin.

8. With a skewer make lots of small holes over the top of the cake and pour over the syrup.

9. Transfer to a cooling wire, pouring any syrup left in the base of the tin, over the top. Allow to cool completely

10. Enjoy :)

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    We've tried to answer as many of your questions as possible. You can search them all here:


    Do Nestlé products in emerging countries have more salt than products in developed/developing countries?
    For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
    What are the health and nutritional benefits of Nestlé Gluten Free Corn Flakes?

    As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron

    How can I find foods made with whole grain?
    Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too. It’s easy to know if a Nestlé breakfast cereal is made with whole grain: just look out for the Green Banner and whole grain tick on top of the box.
    I’ve heard a low GI diet can help me lose weight. Is this true?
    It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
    Why does Nestlé label vegetable oil?
    Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.
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