Baking is the perfect stay-home activity. Baking can bring your household together, pass time during the day and give you a delicious treat at the end of it. Discover who is star baker in your home with these easy recipes.
Join the Instagram world by baking banana bread with our easy recipe.
- 2 ripe bananas
- 50g natural yogurt
- 100g softened butter
- 2 large eggs
- 1 lemon
- 140g brown sugar
- 140g plain flower
- 1 tsp baking powder
- Preheat the oven to 180°C. Grease and line a medium-sized loaf tin with baking paper.
- Cream together the sugar and butter in a mixing bowl using a hand whisk or a wooden spoon until light and fluffy. Now add the eggs one by one, whisking to combine.
- Mash up the bananas on a chopping board using a fork then tip them into the mixing bowl with the yogurt.
- Sift the flour, baking powder and spices into the wet ingredients and fold gently until just combined.
- Pour the mixture into the tin. Bake for 45 minutes to an hour, until a knife or skewer inserted into the middle comes out clean.
- Leave to cool slightly before slicing and tucking in. This banana bread is great served warm or cold.
Orange and Almond cake
Perfect for those with a sweet tooth.
- 2 large oranges
- butter, for greasing
- plain flower for dusting
- 6 eggs
- 250g ground almonds
- 250g caster sugar
- 1 tbsp baking powder
- Wash the oranges thoroughly. Bring them to the boil in a large saucepan of water and gently cook for two hours.
- Preheat the oven to 175°C/Gas 3 and butter and flour a medium sized cake tin.
- Let oranges cool, then slice into quarters and remove the pips.
- Pulp the oranges.
- Beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp. Then pour into the cake tin and cook for about an hour, until the cake is golden in colour and has risen.
- Transfer to a wire cooling rack, keeping the cake in the tin. When the cake has cooled, carefully remove from the tin.
Lemon and buttermilk pound cake
For anyone who wants to zest up their lives!
- 125g butter, plus extra for the tin
- 200g plain flour, plus extra for dusting
- ¼ tsp bicarbonate of soda
- ¼ tsp baking powder
- 200g golden caster sugar
- 4 lemons, finely zested
- 2 large eggs, lightly beaten
- 100ml buttermilk, at room temperature
- ½ lemon, juiced
For the syrup
- 50g granulated sugar
- 2 large lemons, juiced (use the lemons you’ve zested)
For the icing
- 150g icing sugar, sifted
- 2-3 tbsp lemon juice
- Heat oven to 180°C. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Then beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
- Next, scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the middle of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
- In order to make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
- Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins – you don’t want it to set, you just want it become a little firmer. Pour or spread the icing over the cake.
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