Posts Tagged With: carb loading

Pre-Blenheim Carb Loading: Raspberry Surprise Victoria Sponge Cake :)

Any excuse to eat cake is good enough for me! And our friend who is kindly doing the running part of our team triathlon at Blenheim tomorrow loves Victoria Sponge so I thought I’d give it a go… The recipe couldn’t be more user friendly 🙂 it only takes about 10 minutes preparation!

I normally find Victoria Sponge a bit boring so I thought I’d embed a few raspberries filled with raspberry jam in the sponge and fortunately it turned out ok…

Here’s the recipe..


8oz margarine
8oz caster sugar
4 eggs
2 teaspoons self raising flour
about 15 Raspberries

For the Filling:

300ml whipping cream,
chopped strawberries
raspberry jam



Pre-heat the oven to Gas 4 (180 degrees Celsius).

Grease and line 2 8 inch sandwich tins.

Measure all the ingredients into a large bowl (except the raspberries) and mix well.

Divide the mixture between the two tins.

Place the raspberries into the mixture filling each one with a little jam before pressing into the mixture

Bake for 25mins then leave to cool in the tins for a few minutes before turning out onto a wire rack

When completely cold sandwich together with whipped cream, raspberry jam and chopped strawberries!

Then Enjoy!! 🙂


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Gluten Free Chocolate Banana Bread

We had quite a few left over bananas and thought making banana bread might serve the double purpose of avoiding waste and encouraging Daddy to eat. I thought it would be nice to make it gluten and dairy free so experimented a bit with the recipe. I also added quite a bit of apple and dates so it is mostly fruit! It actually turned out better than i’d expected… and it was at least tasty enough to be devoured in one sitting!

I have to admit I was a bit jealous of Daddy’s lunch today…

Here’s the recipe:



8 medium bananas (mashed)

2 apples (peeled and cored)

1 cooking apple (peeled and cored)

¼ cup chopped dates

Juice of 1 Lemon

1 cup golden caster sugar

4 eggs

1tsp Vanilla or Lemon Essence

150g dark cooking chocolate

¼ cup sunflower oil

2 cups rice flour

Pinch of salt



1. Preheat the oven to about 180 degrees C and grease and line 7inch bread tins.

2. Stew the apples with the dates and lemon juice – I did this by boiling the apples and dates in the lemon juice on the stove for about 10 minutes. Then set aside to cool.

3. Beat the eggs until light and fluffy then add the sugar and continue beating. Then add the apple mixture, sunflower oil, vanilla or lemon essence and mix well.

4. Stir in the rice flour and salt.

5. Add the chocolate to the mixture and pour into the prepared tins and bake for 35-45mins.

6. Leave to cool in the tin for about ten minutes before turning out onto a wire rack.

7. ENJOY… warm or cool depending on your patience level – personally I think it is slightly better cold.


I might finally be learning the secret to cooking with my family – making two of anything if you want some left after the first sitting 😉

I’m looking forward to having a piece of the second loaf later!

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