I was recently at the Doctor’s and being a bit naughty, I tore this recipe out of the magazine.
It was a Country Living magazine from April 2014, and the cake looked and sounded so good I thought I’d give it a Gluten-free and Dairy-free try!
Here is the recipe that I made.
150ml Hot strong coffee
2 tablespoons of French Brandy (I use Sainsbury’s value and it’s fine)
110g sunflower dairy-free margarine (I use Pure)
140g Dark brown Muscavado Sugar
1 teaspoon of crushed cardamon seeds (about 15 pods)
2 medium eggs
2 ripe bananas (180g peeled weight)
225g Self raising Gluten -free flour (I use Dove’s farm)
1/4 teaspoon bicarbonate of soda
For the icing
275g icing sugar
2 teaspoons strong coffee diluted in hot water
I soaked the raisins in the brandy and hot coffee for about 4 hours. Mix the sugar and butter together until light and fluffy, slowly add the eggs (beaten) and spoonfuls of flour until well mixed.Add cardamon seeds then bananas. Add bicarbonate of soda then the raisins and their liquid. I used a 23cm square tin, like a tray bake tin, and lined it with baking parchment.
Pop all of the batter into the tin, it was quite loose but spread well. I baked it in the top oven (roasting) of my Aga, about 180c/200c. It only took about 35 minutes and I checked it after 25 minutes and gave it a half turn to even up the colouring. I skewered the centre and when it was a lovely golden colour and the skewer came out clean I put it onto a wire rack to cool completely.
Then for the icing. I mixed the coffee granules with some hot water, not much just enough to mix the icing sugar into a thick but moveable paste.
I cut the cake into 16 squares about 2 inches square.
It’s absolutely delicious with a lovely cup of proper coffee (as my mum would say!) A great pick-me-up and so very moist. A real treat. :O)xxxxxx