The Banoffee Cake from my book Make Bake Love is one of my favorites. It’s oil based and really moist and it only takes minutes to make. Another one of it’s winning features is the thick toffee icing spread oh so generously over the top. But lately I’ve been trying to make healthier cakes, well a little healthier. Liam is nearly one year old already and the pressure is mounting for his Birthday Cake. Of course a first birthday cake has to be amazing. It’s the first of many incredible celebration cakes. So I’m practicing but I do want a baby friendly cake. The last thing I want to do is to overload him with sugar. He loves honey in his porridge so I’ve altered this recipe and replaced the sugar with honey and most of the flour with oats. So really it’s a breakfast cake. Porridge in a heart shaped tin.
This cake won’t be THE birthday one but it is a celebration cake of sorts as he started walking last week and is now unstoppable. One of many milestones. He loves the cake (phew) so I’ll be making it again!
Lilly x
180g oats, blitzed to a fine flour in a food processor
45g plain, Tritamyl, coconut or rice flour
1 tsp baking powder
3 eggs
120g honey or 100g Agave Syrup
2 medium ripe bananas, mashed
1 tsp vanilla essence
220ml olive oil or rapeseed oil
1. Preheat the oven to 180°C. Butter a 28cm springform tin and dust with flour.
2. Sieve the flours and baking powder into a bowl. Set aside.
3. In a separate bowl, beat the eggs and honey on high with an electric mixer until thickened and light in colour. Fold in the mashed banana and vanilla. Slowly drizzle in the olive oil while still mixing.
4. Add the flour mixture and mix on low speed, taking care not to overmix. Pour the batter into the prepared tin.
5. Bake for 25–30 minutes, until golden. Cool on a rack.
Lilly Higgins: Food blogger, cookbook author and food photographer with a love for all things edible. Columnist with The Irish Times.
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