CAKE ESSENTIALS RECIPES

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BANANA CAKE | CAKES | RECIPES | DOVES FARM



Banana Cake | Cakes | Recipes | Doves Farm image

Transform those over ripe bananas into this great loaf cake and bake a family favourite. This cake will keep well for several days when stored in a tin or wrapped in kitchen foil. For the original everyday version of this popular cake see our Wholemeal Banana Bread recipe here.

Number Of Ingredients 7

200 g butter
200 g soft brown sugar
1 tsp vanilla extract
3 eggs
200 g Doves Farm Organic Self Raising White Flour
2 ripe bananas
butter, for tin

Steps:

  • Pre-heat the oven. Rub some of the butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Chop the butter into small cubes. Put the butter cubes and sugar into a mixing bowl and beat until pale and creamy. Beat in the vanilla extract. Break the eggs into the bowl, one a time, beating well between each. Add half the flour to the bowl and beat well. Mash the bananas, add these to the bowl and beat again. Add the remaining flour to the bowl and mix it in. Tip the mixture into the prepared tin and smooth the top. Bake for 55–60 minutes. Leave the cake to cool in the tin for 20 minutes then turn it out onto a wire rack to cool.

LEMON DRIZZLE CAKE | CAKES | RECIPES | DOVES FARM



Lemon Drizzle Cake | Cakes | Recipes | Doves Farm image

One of the classic cakes with a citrus crunch on the outside and soft moist lemon sponge on the inside. This cake will store for up to a week in an airtight tin.

Number Of Ingredients 16

LEMON CAKE
175 g Doves Farm Organic Plain White Flour
3 tsp baking powder
175 g butter
175 g caster sugar
2 lemons, unwaxed
3 eggs
2 tbsp milk
butter, for tin
LEMON SYRUP
75 g caster sugar
lemon juice
water
LEMON DRIZZLE TOPPING
1 lemon
100 g caster sugar

Steps:

  • Lemon Cake Pre-heat the oven. Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Sieve the flour and baking powder into a bowl, stir to combine and set aside. Chop the butter into small cubes. Put the butter cubes into a mixing bowl, add the sugar and beat together until light and fluffy. Finely grate the lemon rind, add it to the bowl and beat it in. Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated before adding the next. Sieve the prepared flour to the mixing bowl followed by the milk and stir to combine. Tip the mixture into the prepared loaf tin and smooth the top. Bake for 40-45 minutes until cooked. Leave the cake in its tin. Lemon Syrup Squeeze the lemon juice into a jug, add more lemon or water, if necessary, to make 75ml liquid. Pour this into a saucepan, add the sugar and bring to the boil shaking the pan occasionally. Simmer gently for 2 minutes to make a syrup. Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake. Pour the syrup slowly all over the surface of the cake and leave to cool in the tin. Lemon Drizzle Icing Place a chopping board over the cold cake tin and invert it onto the board. Using a zester, peel some strands of zest from the lemon and set these aside. Squeeze the lemon juice. Measure the sugar into a bowl, add the lemon juice and stir to make the drizzle. Pour the drizzle over the top of the cake and spread it around the sides of the cake with a knife. Scatter the prepared strands of lemon zest over the cake. Leave to set before serving.

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