How to make cold brew coffee
High in caffeine, this iced cold brew coffee will keep you cool on hot days while giving you the boost you need. Enjoy an ultra-refreshing kick-start to your day
Breakfast cake
Serves 8 - 10
Easy
Prep:
Cook:
plus cooling
Lighten up a classic traybake and fill it with fruit to make a fun family breakfast. Make the cake the day before for easy assembly in the morning
Skip to ingredients
- 2 ripe bananas
- 185g golden caster sugar
- 125ml sunflower oil
- 4 eggs
- 1 tsp vanilla extractor bean paste
- 225g self-raising flour
- 100g blueberries
For the decoration
- 150g frozen mixed berries
- 1 tbsp maple syrup
- edible flowers(optional)
For the icing
- 250g thick Greek strained yogurt
- 1 tbsp maple syrup
Nutrition: Per serving (10)
- kcal361
- fat17g
- saturates4g
- carbs44g
- sugars26g
- fibre2g
- protein7g
- salt0.33g
Method
step 1
Heat the oven to 190C/170C fan/gas 5 and line a 20 x 25cm cake tin with baking parchment.
step 2
Mash the bananas in a large bowl with a fork, then stir in the sugar, oil, eggs and vanilla. Fold in the flour until no lumps of flour remain. Fold in the blueberries, then scrape the mixture into the prepared tin and smooth over the top. Bake for 30-35 mins until golden brown and the middle springs back when pressed. Leave to cool completely before assembling.
step 3
For the decoration, warm the mixed berries and maple syrup in a small pan until soft and juicy. Strain the berries, set them aside, then pour the juice back into the pan. Simmer for a few minutes until thickened slightly. Set aside to cool.
step 4
For the icing, mix the yogurt with the syrup, then dollop over the cooled cake. Children can help with this step, smoothing over the topping with a spatula or spoon.
step 5
Drizzle the cooled berry sauce over the yogurt, and ripple with a spoon. Spoon over the mixed berries, then top with edible flowers to serve.
