DOVES GLUTEN FREE APPLE CAKE 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.

RUKMINI IYER RHUBARB AND CUSTARD BLONDIES | FORCED RHUB…



Rukmini Iyer Rhubarb and Custard Blondies | Forced Rhub… image

Taking inspiration from the classic British dessert, Rukmini Iyer's blondie recipe combines sweet custard with tangy forced rhubarb.

Provided by Rukmini Iyer

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield Serves 8

Number Of Ingredients 1

Custard, Rhubarb

Steps:

  • Preheat the oven to 170°C fan/190°C/gas 5. Cut the rhubarb into 2.5cm pieces, then mix with the caster sugar in a medium roasting tin. Transfer to the oven and roast for 20 minutes.

    Once the rhubarb is cooked, lower the oven temperature to 160°C fan/180°C/gas 4.

    Whisk the olive oil and soft brown sugar together with the egg whites and the whole egg until smoothly incorporated. Stir in the plain flour, salt and milk, then transfer the batter to a lined 24.5cm x 17.5cm baking tin.

    Beat the egg yolks with the condensed milk, then drop tablespoons of the mixture into the blondie batter in the tin. Use the handle of a teaspoon to draw the condensed milk custard gently through, then arrange the roasted rhubarb on top, reserving the juice in the tin. Scatter over the hazelnuts.

    Transfer the tin to the oven and bake for 15–20 minutes, until the top of the blondie looks just set. Let the blondie cool in the tin for 5 minutes before transferring it gently to a wire rack.

    Serve warm or at room temperature, drizzled with the remaining rhubarb juice before serving. Store any leftovers in the fridge.

    For gluten-free: substitute the flour with 75g ground almonds and 75g gluten-free flour (I like the brand Freee, from Doves Farm).

    Note: you can use the remaining condensed milk in coffee, as they do in Vietnam.

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