How To Avoid Sunstroke – Bake! A Lot!

So, when it is warm outside and everyone is clamouring to get shorts, suncream, pimms and BBQ food. What do I do I hear you ask? Well I chose to have snippets of sun in between making not one birthday surprise cake but two. Yes two. Swiftly followed by a loaf of bread, albeit a ready made James Martin pack. Really, I did want to see some of the sun.

Below are the guides for the lovely cakes. (Word of warning! the chocolate filling was too much so at least half it. Unless you want more chocolate with a little cake, rather than chocolate cake!)

Sticky Toffee Banoffee Cake (Oh yes, almost one of your five a day)


For the filling

  • 284ml double cream
  • 4 tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
  • banana , sliced


  1. Heat oven to 190C / fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.

  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  3. For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.

  4. Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

    Per serving

494 calories, protein 6g, carbohydrate 49g, fat 32 g, saturated fat 18g, fibre 0.9g, sugar 25g, salt 0.8 g

And then onto one which is family friendly and really meant for kids as I found out when I read the first line of the method. Umm I couldn’t find a proper grown up so I braved it and popped the oven on myself.

Very chocolatey cake (well it is a birthday and you have to have cake and chocolate! although, it is not so naughty in terms of calories if you can stop at one sliver)


  • eggs
  • 200g golden caster sugar
  • 200g very soft butter
  • 200g self-raising flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • 100g chocolate drops (milk, plain, white or a mix of all three)

For the filling

  • 300g soft butter
  • 100g icing sugar
  • 400g melted plain chocolate


  1. Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
  2. Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
  3. Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.

  4. Spoon half of the mixture into each tin and smooth the tops.
  5. Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.

  6. Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

    Per serving

235 kcalories, protein 2g, carbohydrate 22g, fat 16 g, saturated fat 10g, fibre 0g, sugar 17g, salt 0.28 g


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