Baking is a brilliant stay-home activity, so we’ve rounded up some delicious recipes including flour free cakes, bread you can make without strong bread flour and the recipe sure to brighten up anyone’s day – chocolate chip cookies.
Banana & Yoghurt Bread
The best thing to happen to those brown bananas in the fruit bowl… Join the Instagrammers in baking banana bread, with our easy recipe that’s simple enough for kids to make.
- Serves 8
- 1 hour (15 minutes hands on)
– 2 very ripe organic bananas
– 50g organic natural yoghurt
– 100g organic unsalted butter, softened
– 2 large organic eggs
– 1 organic lemon
– 140g light brown sugar
– 140g plain flour
– 1 1/2 tsp baking powder
– 1 tsp cinnamon
– 1 tsp ginger
– 1 banana
– 1/2 lemon, juiced
– 1 tsp light brown sugar
1. Preheat the oven to 180°C. Grease and line a medium-sized loaf tin with baking paper.
2. In a mixing bowl, cream together the sugar and butter using a hand whisk or a wooden spoon until light and fluffy. Now add the eggs one by one, whisking to combine.
3. Mash up the bananas on a chopping board using a fork then tip them into the mixing bowl along with the yoghurt.
4. Sift the flour, baking powder and spices into the wet ingredients and fold gently until just combined.
5. Pour the mixture into the tin. Slice a banana in half lengthways, then press each half into the batter. Squeeze lemon juice and sprinkle sugar onto the banana halves, to prevent them from browning. Bake for 45 minutes to an hour, until a knife or skewer inserted into the centre of the cake comes out clean.
6. Leave to cool slightly before slicing and tucking in. This banana bread is great served warm, cold or toasted with your favourite spread.
*Chef’s Tip:* Don’t have any baking paper? Brush melted butter on the inside of your tin then dust with flour, shaking the tin from side to side to coat the sides and form a non-stick layer.
Flourless Orange & Almond Cake
This gluten and dairy free cake uses ground almonds and orange purée for a deliciously moist cake that’ll instantly transport you to the Med. It’s incredibly easy to make and you can make a big batch of the orange purée to freeze for future baking.
- Serves 8
- 3 hours (hands on time 15 minutes)
- Vegetarian, gluten free, dairy free
– 2 oranges or four clementines
– 4 medium eggs
– 250g ground almonds
– 250g golden caster sugar
– 1 tsp baking powder
– 20g flaked almonds
– Icing sugar to dust
- Boil the oranges submerged in water until they’re soft and squidgy, this will take 1.5-2 hours. Drain, cool until comfortable to handle and remove the pips before puréeing the entire cooked oranges in a food processor.
- Grease a 20cm round cake tin with oil and line the base with greaseproof paper. Preheat the oven to 180C/160C fan.
- Whisk the eggs, sugar, baking powder and ground almonds together. Add in 350g of the orange purée (freeze any extra) and whisk again for another minute to combine.
- Tip into the tin, smooth the top and scatter with the flaked almonds
- Bake for 45 minutes and check a toothpick inserted in the centre comes out clean – if not cook another 5-10 minutes.
- Leave to cool in the tin for 20 minutes then turn out onto a cooling rack to cool completely. Dust with icing sugar. Delicious with a dollop of crème fraîche.
Irish Soda Bread
This brilliant bread uses plain flour rather than strong bread flour, and it doesn’t need any proving or kneading. The buttermilk contains lactic acid that creates tiny bubbles and helps it rise. If you don’t have buttermilk use the same amount of milk with 20ml lemon juice – mix and leave to stand for 10 minutes before using.
- 10-12 generous slices
- 50 minutes
– 450g plain flour
– 2 tsp sea salt
– 1 tsp bicarbonate of soda
– 350ml buttermilk
1. Preheat your oven to 230°C. Pour the flour, bicarbonate of soda and salt into a mixing bowl and make a well in the centre. Add most of the buttermilk into the well and stir with a fork to combine. Once the dough has started to come together, you can start to use your hands, adding a little more buttermilk if the mixture looks a little dry. The dough should be soft but not too wet.
2. Turn the dough out onto a lightly floured baking tray, flip over and mould into a round loaf around 2 inches thick. Using a sharp knife, cut a deep cross on top of the loaf all the way to the edges.
3. Bake in the oven for 15 minutes then reduce the heat to 200°C and cook for a further 20 minutes, or until the bread sounds hollow when the base is tapped.
4. Allow to cool slightly, then serve warm in slices with plenty of butter.
Persian Love Cake
This decadent loaf cake is a must bake for anyone who likes baklava or Middle eastern flavours. Packed with pistachios, almonds, citrus and rose water, it’s doused in a fragrant glaze and finished with zingy yoghurt topping.
This cake uses semolina and almond meal rather than plain flour, giving a tender, moist crumb. If you don’t like rose water leave this out or substitute for the same amount of orange blossom water.
- 8-12 slices
- 2 hours plus cooling time (hands on time 45 mins)
– 70g whole pistachios
– 160g ground almonds
– Seeds of 3 cardamom pods, or a pinch of ground cardamom
– 150g semolina
– 1 tsp baking powder
– ¼ tsp salt
– 250g unsalted butter – room temperature
– 270g caster sugar
– 3 medium eggs – room temperature
– Zest of 1 orange
– 3 tbsps orange juice
– A few drops vanilla extract
– 1 tsp rosewater
– 50g icing sugar – sifted
– Juice of ½ lemon
– Juice of ½ orange
– ½ tsp rosewater
Icing and decoration:
– 100g crème fraîche
– 50g thick Greek yoghurt
– 40g icing sugar – sifted
– Pomegranate seeds from ½ pomegranate, pistachios, edible flowers
- Preheat the oven to 160C, lightly oil and line a 1lb/450g loaf tin lined with two strips of greaseproof paper to fit the width of the base and sides of the tin- one lengthways and one widthways – coming a few cms above the sides of the tin
- Blitz the pistachios and cardamom pods finely in a food processor.
- Add to the ground almonds, semolina, baking powder and salt – combine well
- Cream the butter and sugar until pale and fluffy, then add the eggs one by one, beating until fully incorporated each time
- Add the orange zest, juice, vanilla essence and rose water to the butter mixture and combine well
- Mix the dry ingredients into the butter mix, stir well to combine but don’t overbeat. Spoon the mixture the the paper lined tin, and level out the top with the back of a spoon or palette knife
- Bake in the lower part of the oven for 1 hr 20 mins or until a skewer inserted into the centre comes out clean
- Meanwhile, make the glaze by mixing all the ingredients together and combining well
- While the cake is still warm and in the tin, poke holes all over the cake with a wooden skewer or toothpick, and drizzle the glaze carefully all over the top.
- Leave it to cool completely in the tin, then carefully remove from the tin and peel off the paper.
- To make the icing, mix all the ingredients, stir to combine. Gently smooth over the top of the loaf cake and decorate with pomegranate seeds, pistachios and edible flowers if you like.
Chocolate and Walnut Chocolate Cookies
Because you just can’t beat a cookie. These are made with spelt flour, which is easier to digest than wheat and could be an alternative for those with a wheat intolerance to try (although its not suitable for coeliacs). You can also use plain flour instead and swap in any other nuts you have available.
- Makes 12 cookies
- 30 minutes
– 200g spelt flour
– 150g dark chocolate, broken into chunks
– 125g walnut halves, chopped
– 125g butter, soft
– 1 egg
– 1/2 tsp salt
– 1/2 tsp bicarbonate of soda
– 80g soft brown sugar
1. Preheat the oven to 180°C. Line a baking tray with baking parchment.
2. In one bowl add the flour, bicarbonate of soda, salt, chocolate and walnuts. Stir well.
3. In another bowl, whisk together the butter and sugar until light. Add the egg and whisk to combine.
4. Mix together both bowls, so that the cookie dough really binds together.
5. Separate the dough into walnut size mounds, place on baking tray, well spaced then chill for 15 minutes at least.
6. Bake in the oven for 10-12 minutes