125 g caster sugar
6 tbsps sunflower oil
1 tbsp vanilla extract
1/2 ripe banana
150g gluten free self raising flour
4 tbsps water
1 tsp oil
2 tbsps blueberry jam
1 tsp icing sugar
For the frosting
400ml lactose free double cream
3 tbsp icing sugar
1 lemon, zest and juice
1 drop vanilla essence
400g fresh blueberries
Pre-heat the oven to 190°C/Fan170°F/375°F/Gas 5. In a bowl beat together the sugar, oil and vanilla.
Peel & mash half a banana then beat this into the sugar mixture. Add the gluten free flour and water and mix well.
Turn the mixture into an oiled 18cm/7” round cake tin smoothing the top.
Bake in a preheated oven for 30 minutes. Cool the sponge on a wire rack.
Using a bread knife slice the sponge in half horizontally.
Spread one half of the sponge with jam and place the other on top.
For the frosting, take a clean bowl and whisk the lactose free cream until it thickens.
Add the icing sugar, vanilla, lemon zest and juice, mixing well.
Cover the cake in the frosting, then top with fresh blueberries and serve.
Recipe adapted from: Good Food