Friday, 17 October 2014

Banoffee Fairy Cakes (Wheat Free; Dairy Substitute)

Introducing my latest creation: wheat-free, dairy-free banoffee fairy cakes! Tada! 


I have a confession to make: I don't like bananas. I'll only eat a banana in a very specific set of circumstances, when the banana is exactly the correct ripeness and presented to me in exactly the right form. There's something about the texture: it's fine until you chew, then it just gets weird. But, that's just me.
I do however really like the flavour of banana, if indeed its texture is too odd for my taste, and one banana thing I truly love is banoffee pie. Originally from East Sussex but now famous world over, banoffee pie is traditionally made of a pastry case covered with sliced banana, topped off with toffee sauce and decorated with whipped cream and shaved chocolate.
The concept of mixing buttery pastry, banana and toffee together has now spread into other kinds of desserts, such as ice cream sundaes and cakes. This inspired me to make some nice little banoffee fairy cakes.

These are not in anyway complicated, just a banana flavoured sponge fairy cake, topped with toffee flavoured glacé icing, and decorated with a little banana chip.

FREE FROM
☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat
☑ Nuts


CONTAINS
☒ Gluten (oats and spelt)
☒ Dairy (you can use margarine instead of butter)
☒ Eggs

 INGREDIMENTS
For 12 fairy cakes


  • 3 ounces (85 grammes) white spelt flour
  • 1 ounce (30 grammes) cornflour

  • ½ teaspoon baking powder
  • 2 medium eggs, at room temperature
  • 3 ounces (85 grammes) caster sugar
  • 1 teaspoon vanilla essence (preferably the pure and natural kind)
  • 2 ounces sunflower oil
  • 1 medium banana, mashed
  • 1 tablespoon (30 millilitres) warm water
For the icing:
  • 4 ounces (115 grammes) icing sugar
  • 1 ounce (30 grammes) butter or margaine
  • 1 ounce (30 grammes) golden syrup
  • 1 ounce (30 grammes) brown sugar
  • 2 tablespoons (30 millilitres) water
  • 12 banana chips


METHOD
  • Make the batter following this recipe, adding the mashed banana with the water. Distribute among 12 large fairy cake cases and bake as instructed.
  • Once baked, allow to cool completely before icing.
  • To make the icing, melt together the butter (or margarine), golden syrup, and brown sugar together with the water in a saucepan over medium heat. Once the sugar has dissolved, remove from the heat and beat in the icing sugar until smooth.
  • Pour the icing over the cakes, and while still wet press a banana chip into each cake.
  • Allow to set before eating, roughly 30 minutes.


THIS TIME LAST YEAR: No-Churn No-Cook Strawberry Cheesecake Ice-Cream (EGG FREE, WHEAT FREE)


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