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Odlums Chocolate Banana Swirl Cake

Banana-Swirl

 

CategoryCakes

Cook Time45 mins

What you need:

  • 275g/10oz Odlums Cream Plain Flour
  • 1 Teaspoon Shamrock Bread Soda
  • 50g/2oz Butter
  • 150g/5oz Shamrock Light Brown Sugar
  • 125g Carton Natural Yogurt
  • 2 Large Bananas (mashed)
  • 1 Egg
  • 1 Teaspoon Vanilla Essence
  • 100g Packet Chocolate Chips (melted)

Icing

  • 125g/4oz Chocolate
  • 4 Tablespoons Cream

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 20cms/8″ round tin.
  2. Beat the butter and sugar together. Add the yogurt, bananas, egg and vanilla essence. Beat until smooth.
  3. Sieve in the flour and bread soda into the mixture and mix well. Gently stir in the melted chocolate until it looks marbled۪.
  4. Transfer to the prepared tin. Bake for about 40 to 45 minutes until risen and firm to the touch. Cool in tin for 5 minutes then transfer to wire tray to cool completely.
  5. Warm the chocolate and cream until chocolate has melted. Stir well, and then allow to cool and thicken.
  6. Spread over cold cake. Cut into squares or slices.

To Decorate: Add some banana to the top of the cake

 

Chocolate Banana Swirl Cake

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Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

 

Ingredients:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Margarine (at room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/filling

  • 125g/4oz Icing Sugar (sieved)
  • 50g/2oz Butter or tubbed Margarine (at room temperature)
  • 1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
  • Decoration
  • A few whole Shamrock Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7″ Sandwich Tins 1x 2lb Loaf Tin (23cm x 11cm x 7cm/9″ x 4″ x 3″ approx.) 23cm/9″ Ring Tin

Method:

  1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
  2. Place all the ingredients for the cake — flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
  3. Beat all ingredients together until mixture is smooth.
  4. Transfer to the prepared tin or tins and bake as follows:
  5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
  6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
  7. Place Ring Tin, in central position, for 30 minutes approx.
  8. Cake is baked when top is gently pressed and it springs back.
  9. Remove from tin and cool on a wire tray.

To Make icing /filing:

  1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!

Coffee and Walnut Cake

Posted on

Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

 

Ingredients:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Margarine (at room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/filling

  • 125g/4oz Icing Sugar (sieved)
  • 50g/2oz Butter or tubbed Margarine (at room temperature)
  • 1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
  • Decoration
  • A few whole Shamrock Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7″ Sandwich Tins 1x 2lb Loaf Tin (23cm x 11cm x 7cm/9″ x 4″ x 3″ approx.) 23cm/9″ Ring Tin

Method:

  1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
  2. Place all the ingredients for the cake — flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
  3. Beat all ingredients together until mixture is smooth.
  4. Transfer to the prepared tin or tins and bake as follows:
  5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
  6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
  7. Place Ring Tin, in central position, for 30 minutes approx.
  8. Cake is baked when top is gently pressed and it springs back.
  9. Remove from tin and cool on a wire tray.

To Make icing /filing:

  1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!

Coffee and Walnut Cake

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Catherine’s gluten free lemon poppy seed loaf

 

GF-Poppy-Seed-Loaf-

INGREDIENTS

225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour

125g/4oz Margarine

125g/4oz Caster Sugar

3 Eggs

2 Tablespoons Milk

1 Teaspoon Goodalls Vanilla Essence

2 Tablespoons Poppy Seeds

Grated Rind of Lemon

 For Glaze

175g/6oz Icing Sugar

Juice of Lemon

Method

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
  2. Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
  6. When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
  7. When completely cold store in an airtight container.

http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/

Posted on

Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

Ingredients:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Margarine (at room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/filling

  • 125g/4oz Icing Sugar (sieved)
  • 50g/2oz Butter or tubbed Margarine (at room temperature)
  • 1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
  • Decoration
  • A few whole Shamrock Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7″ Sandwich Tins 1x 2lb Loaf Tin (23cm x 11cm x 7cm/9″ x 4″ x 3″ approx.) 23cm/9″ Ring Tin

Method:

  1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
  2. Place all the ingredients for the cake — flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
  3. Beat all ingredients together until mixture is smooth.
  4. Transfer to the prepared tin or tins and bake as follows:
  5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
  6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
  7. Place Ring Tin, in central position, for 30 minutes approx.
  8. Cake is baked when top is gently pressed and it springs back.
  9. Remove from tin and cool on a wire tray.

To Make icing /filing:

  1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!

Coffee and Walnut Cake

Posted on

Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

Ingredients:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Margarine (at room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/filling

  • 125g/4oz Icing Sugar (sieved)
  • 50g/2oz Butter or tubbed Margarine (at room temperature)
  • 1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
  • Decoration
  • A few whole Shamrock Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7″ Sandwich Tins 1x 2lb Loaf Tin (23cm x 11cm x 7cm/9″ x 4″ x 3″ approx.) 23cm/9″ Ring Tin

Method:

  1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
  2. Place all the ingredients for the cake — flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
  3. Beat all ingredients together until mixture is smooth.
  4. Transfer to the prepared tin or tins and bake as follows:
  5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
  6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
  7. Place Ring Tin, in central position, for 30 minutes approx.
  8. Cake is baked when top is gently pressed and it springs back.
  9. Remove from tin and cool on a wire tray.

To Make icing /filing:

  1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!

Coffee and Walnut Cake