Foraging - Cake Recipes
Banana Loaf
250g plain gluten free flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
3 mashed very ripe bananas
175g caster sugar
125ml vegetable oil
60ml soya milk
½ tsp white wine or apple cider vinegar
1 tsp vanilla essence
1) Preheat the oven to Gas 4/180C/350F and grease and line a loaf tin.
2) Put all the dry ingredients in a large bowl.
3) Add the mashed banana.
4) Add the wet ingredients.
5) Mix well.
6) Pour into the loaf tin.
7) Bake for 60 -70 minutes.
8) Leave in the tin for 10 minutes then let it cool on a rack.
Pumpkin Spice Traybake
250ml soya milk
2 tsp apple cider vinegar
½ tsp bicarbonate of soda
180g caster sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1/8 tsp cloves
½ tsp mixed spice
100ml vegetable oil
200g icing
Orange juice
1) Add the apple cider vinegar to the milk, leave for 10 minutes to curdle.
2) Sieve all the dry ingredients into a large bowl.
3) Add the wet ingredients to the dry and mix until smooth.
4) Pour the mixture into a greased and lined tray (26cm x 20cm).
5) Bake at Gas 4, 180C, 350F for 30 minutes.
6) Allow the cake to cool in the tin then leave to dry on a rack.
7) Once cooled mix the icing sugar and orange juice together and pour onto the cake.
Nettle Cake
40 nettle leaves
400g plain flour, sieved
300g caster sugar, seived
240ml soya milk
1 ½ tsp bicarbonate of soda
120ml olive oil
1 tbs apple cider vinegar
Icing sugar
Lemon juice
Lemon zest
1) Thoroughly wash the nettles and then blanch in boiling water, leave for 5 minutes then strain.
2) Blend the nettles with the milk, blend for about 1 minute.
3) Mix together all the dry ingredients in a large bowl.
4) Add the nettle and milk mixture to the dry, then add the oil and then the vinegar, beat until smooth.
5) Pour the mixture into a greased and lined tin (26cm x 20cm)
6) Bake for 40 -45 minutes at Gas 4, 180C, 350F.
7) Once cooked leave in the tin for 10 minutes then cool on a rack.
8) Mix together icing sugar and lemon juice (I don’t weigh this, it’s about 250g) and pour onto the cake.
9) Decorate with the zest from the lemon
250g plain gluten free flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
3 mashed very ripe bananas
175g caster sugar
125ml vegetable oil
60ml soya milk
½ tsp white wine or apple cider vinegar
1 tsp vanilla essence
1) Preheat the oven to Gas 4/180C/350F and grease and line a loaf tin.
2) Put all the dry ingredients in a large bowl.
3) Add the mashed banana.
4) Add the wet ingredients.
5) Mix well.
6) Pour into the loaf tin.
7) Bake for 60 -70 minutes.
8) Leave in the tin for 10 minutes then let it cool on a rack.
Pumpkin Spice Traybake
250ml soya milk
2 tsp apple cider vinegar
½ tsp bicarbonate of soda
180g caster sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1/8 tsp cloves
½ tsp mixed spice
100ml vegetable oil
200g icing
Orange juice
1) Add the apple cider vinegar to the milk, leave for 10 minutes to curdle.
2) Sieve all the dry ingredients into a large bowl.
3) Add the wet ingredients to the dry and mix until smooth.
4) Pour the mixture into a greased and lined tray (26cm x 20cm).
5) Bake at Gas 4, 180C, 350F for 30 minutes.
6) Allow the cake to cool in the tin then leave to dry on a rack.
7) Once cooled mix the icing sugar and orange juice together and pour onto the cake.
Nettle Cake
40 nettle leaves
400g plain flour, sieved
300g caster sugar, seived
240ml soya milk
1 ½ tsp bicarbonate of soda
120ml olive oil
1 tbs apple cider vinegar
Icing sugar
Lemon juice
Lemon zest
1) Thoroughly wash the nettles and then blanch in boiling water, leave for 5 minutes then strain.
2) Blend the nettles with the milk, blend for about 1 minute.
3) Mix together all the dry ingredients in a large bowl.
4) Add the nettle and milk mixture to the dry, then add the oil and then the vinegar, beat until smooth.
5) Pour the mixture into a greased and lined tin (26cm x 20cm)
6) Bake for 40 -45 minutes at Gas 4, 180C, 350F.
7) Once cooked leave in the tin for 10 minutes then cool on a rack.
8) Mix together icing sugar and lemon juice (I don’t weigh this, it’s about 250g) and pour onto the cake.
9) Decorate with the zest from the lemon