Tag: Recipe cake

Lockdown, Recipe

Lockdown recipe: lime drizzle cake

Kate Hardy

Easy recipe – takes 35-45 mins cooking + 15 mins prep. Can swap limes for lemon or orange, or a mix. Makes 12 slices (works out at 8 weightwatchers points a slice)

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Ingredients:

  • 75ml vegetable oil
  • 200g sugar (+ 1 tbs for the drizzle)
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 3 limes, zested and juiced
  • 225ml soya milk (almond or oat also works)

Method

  1. Preheat oven to 180C and line a 2lb loaf tin.
  2. Mix the oil, sugar and lime zest together.
  3. Add the flour, milk, bicarbonate of soda and 1tbs lime juice.
  4. Pour into the lined tin and bake for 35-45 mins (depends on your oven, and you might need to put some foil over the top for the last 10 mins of baking to stop the top catching).
  5. Meanwhile put the remaining 1tbs sugar and remaining lime juice in a bowl. Just before the cake is due to come out, heat in the microwave for 30 secs (you don’t have to, but it means the syrup soaks deeper into the cake).
  6.  When the cake is done (springs back when touched), take it out of the oven, pierce with a skewer and spoon the syrup over the cake.
  7. Cool and enjoy.
Lockdown, Recipe, Uncategorised

Lockdown – banana bread recipe

Kate Hardy

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Cake without eggs? Yes, indeed! This banana bread is based on the one from Angela Gliddon’s ‘Oh She Glows’ website, with some tweaks. And it’s seriously scrumptious. All storecupboard except the bananas. 

Ingredients:

3 ripe bananas, mashed
15 g ground flaxseed
80 ml almond milk (soy milk and oat milk also work just fine)
80 ml sunflower oil
2 teaspoons vanilla extract
60 g brown sugar
50 g rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
200 g plain flour

Directions:

Preheat the oven to 180°C. Line a 1kg/2lb loaf tin. (I use precut liners because it’s so much quicker!)

Stir in the rest of the ingredients one by one.

Spoon the batter into the tin and spread evenly.

Bake the loaf, uncovered, for 45 mins until golden and firm on top – it should spring back like a sponge.

Notes from me: I tend to cover the tin with foil for the last 30 mins and check it every five minutes – ovens do vary! You can make it without the oil, but it’ll be a slightly drier texture and need slightly less time to cook.)