Walnut and banana cake

This is a variant on the classic banana loaf that I have developed firstly for some variety and secondly because it looks a bit posher and is therefore useful for the obligatory school coffee mornings / charity bakes and parties.

I would normally make a basic banana bread and one of these cakes at the same time. I do this by slightly altering the method and making a basic batter then putting half in a cake tin before adding the walnuts and cinnamon to the batter that is left.  This is useful for feeding children who would baulk at anything with walnuts on the top!

Ingredients
300g almond flour
170g honey
2 overripe bananas
3 eggs
1/2 tsp bicarbonate of soda
1/4 tsp salt

1/2 tbsp cinnamon 

75g walnuts

Instructions 
1. Preheat oven to Gas Mark  4 / 180 C / 350F
2. Sieve the flour, salt, bicarbonate of soda and cinnamon into a bowl

3 Mash bananas in food processor or by hand using a fork
3. Add eggs to bananas in processor and blend 

4. Add in the dry ingredients dry ingredients (bar walnuts) into the mixer and pulse until mixed
5.Put aside a handful if walnuts for the top of the cake 

6.  If you want there to be larger walnut pieces remove the mixture from the blender into a bowl and mix in the remaining walnuts.  If you want a smoother texture pulse again in the blender.
6  Pour into  one large cake / loaf tin or two 1 1b loaf tins lined with greaseproof paper or cake cases 

7. Scatter the remaining walnut pieces on the top of the loaf.
8. If in two small pans bake for 40 minutes. Put skewer into middle of cake and if it comes out dry, cakes are ready.  If not give cakes another 5 minutes.  If in a larger tin bake for 45 minutes and check.

This cake can be sliced and frozen.

Fairy cakes / basic cake recipe

This recipe is my go to recipe for plain sponge cakes.  They can be frozen and put in lunch boxes or jazzed up for parties.  You can add dried fruit, lemon, blueberries, chopped nuts to taste.

I also like to use lemon which lifts the taste of the sponge which is heavier than a traditional sponge by virtue of the nut flour. (This can be missed out) 

They are totally edible with 3 eggs but the 4th egg makes for a lighter cake. 

Sponge is quite tricky with nut flour, it is common for cakes to not rise well or to burnt on the top and still wet inside but this is (fingers crossed) a failsafe.

Ingredients

250g almond flour
1/2 tsp bicarbonate of soda
Pinch of salt
3 or 4 large eggs
45 grams melted butter 
80ml honey 
1 tbsp vanilla extract 
Zest of one lemon (optional) 
2 tbsp of lemon juice (optional) 


Instructions

• Preheat the oven to Gas Mark 3 / 170C  (put butter in heat proof bowl in oven to melt)
• Mix the eggs in the food processor
• Add the butter, honey, vanilla and lemon and mix again.
• Mix the flour, bicarbonate of soda and salt in a large mixing bowl
• Slowly add the dry ingredients into the processor.  The mixture will look very wet
• Fill muffin cases to about half way
• Put in the middle or lower part of the oven for approximately 20 minutes until they are golden brown and springy on top (or a cocktail stick inserted into the cake comes out clean) 

Victoria sponge cake / Birthday cake

I was dreading my daughters birthday as it was the first one since giving up gluten and with years of castle cakes / Thundercat cakes etc I know my daughter had high expectations! I know she misses out on lots of 'treats' and didn't want her to feel second best on her big day.  However I need not have worried as this was delicious, healthy and I got several requests for the recipe from other mums.  

I need to make the two layers separately as I dont have a mixer big enough to fit the mixture in one go and I don't get good results from my oven if I bake two cakes at once.  However if you don't have this issue you can just double the ingredients and bake both layers at once.

These sponges can be made in advance, wrapped in clingfilm and frozen - meaning one job that can be done well in advance of the party!

Ingredients

250g almond flour
1/2 tsp bicarbonate of soda
Pinch of salt
3 large eggs
45 grams melted butter 
80ml honey 
1 tbsp vanilla extract 
Zest of one lemon (optional) 
2 tbsp of lemon juice (optional) 

Portion of vanilla frosting
Jam
Vanilla buttercream
Fruit for topping 

To make the sponge layers:

• Follow the instructions to fairy cakes to create the cake mixture
• Pour into a lined / greased 7 or 8 inch round tin for approx 30 minutes
• Take out and put on a rack to cool
• Repeat process for second layer

 


To create the victoria sandwich:

• When both layers are ready check if you need to take a thin slice of one of them to give you a flat surface.
• Place the cakes face down on a surface.  Cover one with Jam. 
• Cover other cake with a layer of vanilla buttercream 
• Carefully lift one cake and place on top of the other so the jam and cream meet together

For the topping:

• Make a portion of vanilla honey frosting (This can be done a few hours in advance) 
• Chop up strawberries into small pieces and half raspberries, and grapes  (or whatever fruit you want to choose)
• Put a thick later of frosting all over the cake - I like to put quite a lot around the edges so it drips down and gives the cake a decadant feel
• Decorate the cake with fruit
• Scatter the left over fruit around the base of the cake 

Cinnamon and raisin cake

I love this recipe because you can make a loaf cake and a load of muffin size cakes at the same time (great for packed lunches or parties).    It is SCD friendly (grain free, gluten free, sugar free) and can also be made dairy free by using coconut oil instead of butter.

Ingredients
448g almond flour
3 eggs
57g softened / melted butter (we use goats butter, can also use coconut oil)
200g runny honey
340g plain yoghurt ( homemade if you are proper SCD / GAPs)
1/4 tsp salt
1 tsp bicarbonate of soda
2 tbsp cinnamon
90g raisins

Instructions
1. Preheat oven at Gas Mark 4 / 180 C
2. Whisk eggs
3. Soften or melt butter
4. Pulse all the ingredients in food processor till mixed.  Add raisins and mix again.
5. Pour batter into a greased tin / tin lined with greaseproof paper
6. Cook for 45 minutes if you are making a large cake, if you are making muffin / fairy cake size check with skewer after 30 minutes.  (I normally bake a large cake on the first shelf  and muffins below, turning them half way through,  but you may need to adjust according to how your oven bakes best)
7. Leave to cool on rack

I find that you do get a darker top with almond flour than if you are using regular flour but the cakes inside are still moist.  If you like your cakes really moist you could add another 50g of honey.   I like loads of raisins but you could make this cakes with half the amount suggested if preferred.

These freeze really well.  They can be taken out in morning and put in lunch box and will be defrosted by lunch time.  (However I have only frozen ones with butter not coconut oil)

Banana Cake / muffins

This is a fab weekday cake - can be eaten at breakfast, used in lunch boxes or served to adults with tea. It can also be used to make individual muffins

Ingredients
300g almond flour
150g honey
2 overripe bananas
3 eggs

1tbsp of cinnamon (optional)
1/2 tsp bicarbonate of soda
1/4 tsp salt

Instructions 
1. Preheat oven to Gas Mark  4 / 180 C / 350F
2. Blend up bananas in a processor
3. Add the eggs and blend again
4. Put all the other ingredients in a processor and pulse till mixed
5. Line a 11b loaf tin with greaseproof paper
6. Pour batter into tins
7.  Bake for 40 minutes. Put skewer into middle of cake and if it comes out dry it is ready.  If not give cakes another 5 minutes.

Variations:

Add raisins or dates  (45-85g depending on personal preference.   

Make smaller muffins by splitting the mixture into a muffin pan double lined with cake cases.  Check after 20 minutes