Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes - Julia Thomas

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You can make this cake up to a month in advance, storing in a cool place and feeding regularly until you are ready to cover it in almond paste and icing. If you don’t like almond paste or icing, this cake tastes just as good with a light dusting of icing sugar.

      At some time or other, we all have bananas that need to be used up, and banana bread is an ideal way of doing this. If, however, you really want to treat yourself, try adding chocolate. It transforms the loaf into a rich and moist indulgence.

      serves: 8

      preparation: 15 minutes

      baking: 55 minutes

      cooling: 25 minutes

      freeze: Yes

      3 ripe bananas, mashed

      170g (6oz) caster sugar

      185g (6½oz) wheat- and gluten-free self-raising flour

      1 tsp xanthan gum

      2 large eggs, beaten

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