the cake has cooled, cover with raspberry jam, then sprinkle the coconut evenly over the cake and cut into 24 squares to serve.
Crunchy peanut butter banana muffins
The combination of peanut butter and banana works so well in these muffins, which are really easy to make. They’ll keep for 4–5 days in an airtight container, though when their amazing smell draws everyone into the kitchen, I can’t promise they’ll last more than 4–5 minutes!
Prep time: 10 minutes
Baking time: 20–25 minutes
Ready in: 50 minutes
Makes: 12 muffins
75g (3oz) butter, softened
200g (7oz) caster sugar
150g (5oz) crunchy peanut butter
2 very ripe bananas (about 200g/7oz when peeled), peeled and mashed
4 eggs, beaten
250g (9oz) self-raising flour
12-cup muffin tray and 12 muffin cases
Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.
Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar, peanut butter and the mashed bananas, then beat until the mixture is light and fluffy.
Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously. Sift in the flour and fold in gently to combine.
Divide the batter between the muffin cases, filling each up to three-quarters full, and bake for 20–25 minutes or until risen and golden. Place on a wire rack to cool for 5 minutes, then remove from the tin and leave on the rack to finish cooling.
Upside-down peach and saffron cake
An upside-down cake takes so little time to bring together. Here I’ve combined lightly caramelised peaches with that most magical of spices, saffron. If you can get good fresh peaches, then do use them, but they’re quite hard to find, even in late summer. Tinned peaches work perfectly well otherwise. Delicious as a dessert, this cake would also be lovely to serve guests for afternoon tea.
Prep time: 10 minutes
Baking time: 30–35 minutes
Ready in: 1 hour
Serves: 6–8
50g (2oz) butter
175g (6oz) caster sugar
4 fresh peaches, quartered and stones removed, or 1 × 410g tin of sliced peaches
200g (7oz) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
2 eggs
200ml (7fl oz) buttermilk
75ml (3fl oz) sunflower oil
Large pinch of saffron
Greek yoghurt or softly whipped cream, to serve
26cm (10½ in) diameter ovenproof frying pan (measured across the top)
Preheat the oven to 180°C (350°F), Gas mark 4.
Place the butter in the frying pan and melt over a medium heat, then sprinkle over 50g (2oz) of the sugar and cook for 3 minutes or until light golden, stirring regularly. Remove from the heat and add the peaches in a single layer, cut side down.
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, add the remaining caster sugar and mix together. In a separate bowl, whisk together the eggs, buttermilk, sunflower oil and saffron. Make a well in the centre of the dry ingredients, then pour in the buttermilk mixture and whisk together to form a very soft batter.
Pour the batter evenly over the peaches, taking care not to disturb them in the pan, then place in the oven and bake for 30–35 minutes or until slightly springy in the middle and a skewer inserted into the centre of the cake comes out clean.
Allow to cool for just 5 minutes before turning out by placing an inverted serving plate over the top of the pan and turning the pan and plate over together in one quick movement.
Serve warm or at room temperature with Greek yoghurt or softly whipped cream.
It seems that more and more people have food intolerances or are avoiding animal products or gluten through necessity or choice. The cakes in this chapter are geared towards people with particular allergies or intolerances and are also for people who simply would like to bake cakes that are a little better for you. For children in particular, there is just no substitute for a great cake and I am so often asked for cake recipes that are egg or gluten free. While it is tricky to make a cake with no eggs, I’ve included a few delicious recipes that have no eggs, but still work wonderfully. Having an intolerance or allergy should not mean having to forgo cakes completely. These recipes have been carefully crafted and don’t compromise on flavour or texture, so they can be enjoyed by all.
03/ Healthy
Chocolate, rum and almond cake
Sugar-free banana bread
30-day bran and pumpkin seed muffins
Tahini honey cake
Gluten- and dairy-free pecan brownies
Vegan frosted lemon cake
Dairy-free blueberry crumble cake
Date and almond honey cake
Dairy- and egg-free vanilla cupcakes
Wholemeal chocolate cake
Vegan
