So this week I went into complete mourning. NO MORE MARY BERRY. FOR AN ENTIRE YEAR. Needless to say, I haven’t taken the end of Great British Bake Off well. But to my housemates delight, I decided to throw myself into an afternoon of baking to relieve my despair! The results.. if i do say so myself.. WERE PRETTY DAMN SEXY. And so I feel obliged to share the sexiness with you all. If you get your bake on, let me know, give me a tweet @koko91, so I can see the yumminess that ensues.
To kick us off on this epic journey of calories and icing sugar…
MY GLUTEN-FREE VICKY SPONGE
Makes enough for 12 (Or One hungry person!). Two sponges plus filling!
– Milk (6 tbsp)
– Strawberries (Two punnets will do!)
– Gluten- Free Baking Powder (2 tsp)
– Vanilla Extract (4tsp)
– Double Cream (300ml)
– Two Eggs
– Strawberry Jam
– Butter (300g)
– Caster Sugar (300g)
– Gluten-free Flour (300g)
– Icing Sugar (2tbsp)
SO HOW DO I MAKE THIS DELECTABLE GLUTEN-FREE YUMMINESS I HEAR YOU ASK? Follow the instructions below my cake munching friends…
1) Pre-heat your oven to about 180 degrees Celsius and line your baking tin(s) with butter. I baked one cake at a time due to me only having one tin. This is fine and allows time for the cake to cool so can be pretty useful!
2) Cream together your butter and caster sugar until its super fluffy and smooth.
3) Add in your eggs and vanilla extract. Beat it like Michael Jackson.
4) Add your flour and baking powder slowly. Mix it in but not toooo vigorously otherwise you lose those ever precious air bubbles. Be gentle and glorious cake shall be yours!
5) Add your milk. Don’t be alarmed if your mixture is a bit sloppy! Once all combined,split between two baking tins (or leave half to cook later!)
6) Pop them in the oven for approximately 15 minutes, or until a skewer comes out of the cake clean!
7) Once finished, pop them on a wire rack to cool. AND LET THEM COOL DOWN DAMMIT. Or your cream shall become a sloppy mess. Speaking of cream..
8) TIME TO PREPARE THE FILLING. Finely slice a punnet of strawberries, about a cm thick, lengthways. Once the bottom sponge is cooled, slather in yummy jam and arrange your strawberry slices.
9) Combine your double cream and icing sugar in a bowl. WHISK VIGOROUSLY. This will hurt. It will ache. BUT IT IS WORTH IT WHEN YOU SEE THOSE PEAKS OF GLORY. So when you can lift your whisk out of the bowl and it creates little peaks that stand on end, YOU ARE DONE. Pop this bad boy in the fridge for 15-30 minutes.
10) Once cooled, pop into a piping bag and pipe that cream onto your strawberries. Because cream must always be piped. Add your second cake layer on top, dust with icing sugar and add strawberries to garnish. VOILA. GLUTEN-FREE CAKEY YUMMINESS. Enjoy!
AND IF THAT WASN’T ENOUGH… I HAVE A SECOND RECIPE BECAUSE I AM SUCH A SHARING, CARING INDIVIDUAL.
Makes enough for about 10 people. Or two people who want to devour the entire thing with a cup of tea. I used my fancy cups for this recipe so I have included this and the converted measurements for you!
– 4 medium sized bananas, roasted and mashed.
– Caster Sugar (300g or 1 1/2 Cups)
– Milk (120ml or 1/2 cup)
– Vanilla Extract (1 tsp)
– 2 Eggs
– Pecans (1 packet or 200g, chopped roughly)
– Butter (115g or 1/2 cup)
– Self-Raising Flour (400g or 2 1/2 cups)
SO BANANA LOVERS LETS BEGIN!!
1) Preheat your oven again and butter up your bread tin!
2) I didn’t have ripe bananas, but i KNEW i wanted banana bread. SO I ROASTED THEM. SHOCK HORROR THIS WORKS AND IS AMAZING. I popped my 4 bananas on a baking tray, in the oven for 10-20 minutes, until they were completed black and shiny. Some banana juice seeps out but that’s all good. Then squeeze out the yumminess and mash up in a bowl ready for later. You can also just mash up some overripe bananas to use them up, which is what people normally do. BUT NOW YOU CAN DO IT ANYTIME YAY!
3) Whilst your banana’s are roasting, it’s time to caramelize your pecans. Melt some butter in a pan with 2tbsp of sugar and a dash of cinnamon (to your taste). Add in your pecans and let them get coated in the sugary, cinnamony, syrupy goodness. Once fully coated, leave on the side to cool.
4) Pecans coated and bananas mashed, cream together your butter and sugar until super smooth and creamy, and then add your mashed bananas, vanilla extract and milk.
5) Gently fold in your flour until the mixture is smooth, then add in your caramelized pecans. (Leave a few pecans aside to decorate the top of your banana bread!)
6) Pour the mixture into your bread tin and allow to cook for an hour to an hour and fifteen minutes. Keep an eye on your load, if you see the top begin to brown prematurely cover with some tinfoil. It will be ready when a skewer comes out of the loaf clean (it’s pretty moist and gooey because of the banana so you may get a touch on your skewer. USE YOUR COMMON SENSE PEEPS!)
7) Allow to cool on a wire rack, top with your leftover caramelized pecans, and then serve with a MASSIVE CUP OF TEA. PERFECTION.
ENJOY BAKING MY LOVELIES!
– KOKO X