Banana dairy, egg, gluten, nut and wheat free sponge
You'll need TWO of these.
Oven: 190 degrees C or Fan 170
125g Sugar 6 tsp sunflower oil (I actually used olive oil!)
Approx 1bsp Vanilla extract
1/2 ripe banana (or 1 whole small banana)
150g Gluten free self raising flour (I used Doves Farm -where you may find this sponge recipe!)
Approx 4tbsp water 1tbsp oil
1. Lightly oil or use greaseproof paper to line a 18cm/7inch cake tin. I used liner!
2. In a bowl (or a pan!) beat together the sugar, oil and vanilla.
3. Peel and mash the banana into the mixture.
4. Add the flour and water and mix well.
5. Plop the mixture into your cake tin and smooth over the top.
6. Bake in a preheated oven for 35minutes.
7. Turn your cake out and leave to cool.
8. Start again and bake your second layer of sponge
9. Once the first cake is cool, it's ready to smother in vanilla buttercream.
10. Once the second cake is cool, it's ready to smother in date syrup
Vanilla buttercream
2oz Butter (I used goats butter)
4oz Whitworths icing sugar
Big splash of vanilla extract
1-2tbsp warm water
1. Cream the butter until soft
2. Gradually mix in the icing sugar
3. Add the water and vanilla extract
Date syrup
A LOT of dried dates
Some water
1. Finely chop the dates
2. Heat with water on low and mix until a jam consistency.
3. Leave to cool a bit before putting on cake
When both cakes are done, carefully put one on top of the other...dust with icing sugar and EAT!!
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