Bake for Comic Relief!

Posted: 9th Mar 2015

Get your red noses at the ready, it's Comic Relief on Friday! To get you in the spirit, we've got some tasty recipes from baker to the stars Georgia Green, and she'll be back later this week with her top tips for baking success. You'll also notice that she's sporting a rather fabulous apron, which is just £12.99 from HomeSense, with at least £6.50 going straight to Comic Relief. 

Over to you, Georgia!


Georgia Green

Banana Splat

BANANA SPLAT CAKE (Refined sugar free)
'Re-creating the traditional dessert of a Banana Split into a fun, enjoyable and healthy treat!'

4 very ripe bananas (the blacker the better) weighing approximately 400g
50g coconut oil (you can use vegetable oil if you want, or melted butter if you don’t mind dairy)
2 eggs
200g honey (you can use maple syrup or agave nectar - its only for sweetness this part)
320g self raising flour
1tsp allspice
1/2 tsp cinnamon

To decorate:
An unpeeled banana, whipping cream, vanilla pod (or extract)

1 Pre-heat oven to 180°C. In a bowl (or stand mixer) mash up the bananas with the oil. You don’t want to over mash them as it’s delicious with big chunks of gooey banana in the recipe.

2 Add in the eggs and continue mixing. Add in the sugar and continue mixing. Add in the flour and spices and gently fold in until the mixture is combined. Don’t over mix.

3 Grease and line an 8 inch round cake tin  and pour in the batter. Cook in the oven for approximately 40-45 mins. Check that the cake is cooked with a skewer or knife, or if the cake seems pretty solid to the touch. (Sometimes the knife can pull out some banana which may get confusing against uncooked cake!)

Once cooled, even the top of the cake by cutting horizontally across the top with a serrated knife. Flip the cake upside down and you should have a very even flat top. You can leave it as a circle, or to get the ‘splat effect’ cut the cake into a splat shape (save the spare bits for you to enjoy!)

Once cooled, Whip up the cream with the vanilla until medium peaks, careful not to over whip, and either pipe or spread onto the cake. Un-peel the extra banana half way, cut the top of the banana off and place it upside down onto of the cream.!

And there you have not a Banana Split, but a Banana Splat cake!


Biscuit roulette

'A fun game and cheeky twist on a simple biscuit'

For the biscuit:
450g plain flour
300g butter
150g caster sugar
Zest of 1 Lemon or 1 orange
1 Vanilla pod
1/4 tsp cayenne pepper!

For the icing:
400g icing sugar
3-4 tbsp water
Food colouring

1 Preheat oven to 180°C. Put all the biscuit ingredients, except the cayenne pepper, into a mixer and mix until the ingredients combine and forms a dough. You can also do this by hand in a big mixing bowl by scrunching all the ingredients together until combined.

Roll out the dough into a circle about 1cm thick. To get a precise circle shape, place a large plate on top of the dough and cut around it. Keep the remaining dough as it can be reused.

Mark with a knife (not cutting all the way through) 12 equal sized wedges, similar to a pizza. Take out one of the slices and mix in the cayenne pepper to the dough and remould it into the shape of the wedge. Prick the tops with a fork so they stay flat when they are baking.

4 Place each piece onto a baking tray (it doesn’t have to be lined with paper but you can if you want) and bake for approximately 12 minutes, until they feel set and just starting to turn brown.

As the biscuits come out the oven, cut through the marks to separate the slices. Let the biscuits cool completely then decorate using the icing, by combining the icing sugar and water. You can divide this mix into different bowls and colour each bowl differently. To serve, present them into a circle and play biscuit roulette!


White forest gateux

'Get into the spirit of Comic Relief with the glace cherries representing red noses'

For the cake:
250g butter
250g caster sugar
4 eggs
250g self raising flour
1 Vanilla pod
50g glace cherries (plus extra to decorate)

For the icing:
400g icing sugar
150g soft butter
80g white chocolate

Preheat the oven to 180°C and grease and line 2, 8 inch circular cake tins. Melt the butter in a pan or the microwave (careful to not let it get too hot). When cooled slightly, pour into a mixer with the caster sugar and mix until a thick paste forms.

Add in the eggs and half the seeds from the vanilla pod and continue mixing until well incorporated. Add the flour and slowly mix in until everything is combined.

3 If using a stand mixer, take the bowl off and fold in the cherries. If you coat the cherries in flour beforehand, it prevents them from sinking in the cake.

Divide the mix between the 2 cake tins and bake for 30 minutes until a knife comes out clean from the centre and the cake springs back to the touch. Leave the cakes a couple of minutes as they come out the oven, then transfer them onto a cooling tray.

To make the icing, melt the white chocolate. If using the microwave, do it in 30 second bursts to avoid burning the chocolate. Beat together the icing sugar, butter, melted chocolate and vanilla. You may need a splash of milk if the icing isn’t soft enough.

6 To decorate, sandwich the cake together with a layer of icing and mask the remaining icing around the sides and top of the cake. Pipe circular rosettes around the edge of the top of the cake and place a glace cherry on each of the rosettes.


Recipes courtesy of Georgia Green and HomeSense