Exmoor Lodge Cake
We got this recipe years ago from Exmoor Lodge B&B, which used to be run by a nice bloke called Nigel Winter.
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Ingredients
- 11oz plain (pref fine wholemeal) flour
- 3 tsp baking powder,
- 2 oz light carob powder or cocoa powder
- 2 ripe mashed bananas
- 1/2 pt water
- 5oz soft brown sugar
- 1/4 pt sunflower oil
- 2 tsp vanilla essence
- black cherry jam, ground almonds and/or maple syrup
- fudge icing (see recipe)
Method
- preheat oven to 170C
- sift together flour, baking powder and carob powder
- whisk together mashed bananas, 1/2 pt water, 5oz sugar, 1/4 pt sunflower oil, and 2 tsp vanilla essence
- whisk/beat wet and dry together
- spread in two greased lined baking tins
- bake for about 40 mins
- cool in tins. When cold, sandwich together with black cherry jam, ground almonds or maple syrup
- top with fudge icing if you wish
Notes
When using carob instead of cocoa this recipe is caffeine-free, so a big improvement for people who suffer from migraines, asthma, eczema, arthritis, etc, who may also benefit from it being dairy-free.
About
Type
Timings
- Preparation: 15 minutes
- Cooking: 40 minutes
- Total: 55 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
