![]() It combines toffee with bananas- a perfect flavor pairing!īanoffee is delicious! Buttery crunchy crust, sweet thick toffee (that’s not cloying, as I sometimes find plain dulce de leche is), and mounds of barely sweet whipped cream. Made with a handful of ingredients that are easily found I mean, how genius? What makes this pie so good? It’s absolutely one of my favorite desserts ever! The name comes from combining the words banana and toffee together. It consists of a biscuit base, a thick layer of toffee, sliced bananas and whipped cream. No bake pie made with a biscuit crust with a twist, and homemade sweetened whipped cream. So much less fuss, and much better flavor. ![]() You can let the slice come to room temperature before eating if you like, but eaten chilled it’s lovely too.Īn easy and delicious version of banoffee pie that uses a quick stove top toffee instead of boiling cans of condensed milk. Since it’s such a moist cake, I’d recommend storing in the fridge in an air tight container for up to 4 days- it won’t dry out. Ice cream is another thought! Storing the cake: You can also add a dollop of cream for a really rich experience. You can serve this as is, like I did (preferably with a hot cup of tea!) You can spread the glaze on the cooled cake with a pastry brush or the back of a tablespoon. To make the glaze, it’s as simple as melting a couple of heaped spoons of marmalade to some water, heating it until the marmalade dissolves and the mixture just comes to a simmer, then that’s it! You might instead like to dust the top of the cake with confectioners sugar or leave it plain. ![]() This was a really nice simple touch that made the cake look so glossy and beautiful, and added some lovely flavor to the top so I really enjoyed the addition of the glaze.ĭo know, it’s completely optional. You can scatter some flaked almonds on top, which I recommend because it gives a lovely light crunch. Do this gently, by folding, so that you retain that lightness of the eggs. Then all that’s left is to combine everything together! The egg sugar mix, the orange mix and the almond flour mix. In the bowl of a mixer, whisk together the eggs and sugar until fluffy and light- a sabayon. In a separate bowl, combine the almond flour and baking powder. You’ll add the zest to the puree, mix and set aside. This will be very easy to do!īlend the oranges, whole, skin and all. Once boiled, let them cool until you can comfortably handle them, then slice in half and remove any big seeds (which could make the batter bitter). It’s a very simple process, the only thing that requires a bit of fore thought is the boiling of the oranges.Īfter zesting, oranges need to be submerged in water and brought to a boil for around 2 hours or maybe even a little longer, until fork tender. ![]() You’ll later combine the zest with the boiled orange pulp so you retain the zesty freshness of the zest without cooking it away. It’s also naturally gluten free without using any gluten free flour, and dairy free too! Ingredients in the orange cake:Ĭaster sugar (you can sub with regular white sugar) Caster sugar is slightly less coarse than regular sugar, and is very commonly used in the UK. It pairs beautifully with coffee or tea, and serves well as a breakfast cake or as a dessert. The use of almond flour or almond meal gives it this lovely nutty moistness, as does pureeing the oranges whole. It consists of a handful of ingredients, and besides boiling the oranges, barely any time and effort. It’s so simple and delicious! I got the recipe from Bread Ahead bakeries live bake alongs. It’s easy, hearty and delicious and made without any butter or oil! What’s so good about this gluten free orange cake? This gluten free orange cake is made with a handful of ingredients including almond flour, giving it a beautiful moistness.
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