Daffodil Day recipes
Upside-down Rhubarb and Ginger Cake - Rachel Allen
- 50g (2oz) butter
- 250g (9oz) brown sugar
- 350g (12oz) rhubarb, trimmed and cut into 2cm (¾ in) chunks
- 200g (7oz) plain flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp bicarbonate of soda
- 2 eggs
- 200ml (7fl oz) buttermilk or sour milk
- 75ml (2 ¾ fl oz) vegetable or sunflower oil
- 1 generous tsp of grated ginger
- Preheat the oven to 180ºC (350ºF), Gas mark 4.
- Melt the butter in a medium-sized ovenproof frying pan (measuring 25cm (10in) in diameter). Stir in half the sugar and cook over a gentle heat for about 2 minutes. Add the rhubarb theres no need to stir and remove from the heat and set aside.
- Sieve the flour, baking powder, salt and bicarbonate of soda into a bowl. Whisk the eggs in a measuring jug or small bowl and add the remaining sugar, buttermilk, oil and ginger. Mix together, then pour into the dry ingredients and whisk to form a liquid batter. Pour this over the rhubarb in the pan. Place the pan in the oven and bake for 30 minutes or until the cake feels firm in the centre.
- Cool for 5 minutes before turning out by placing an inverted plate over the top of the pan and turning pan and plate over together in one quick movement. Serve warm or at room temperature with softly whipped cream and enjoy!
Black Bean Brownies - Domini Kemp
Domini is a food writer for the Irish Times, has written three cookery books and is co-founder of the itsa food company, encompassing bagel stores, restaurants and cafes. Aside from her busy working life Domini is a breast cancer survivor, wife and mum of two.
The brownies are adapted from a recipe by nutrition-oriented cooks, London-based sisters Jasmine and Melissa Hemsley. Like most of their food, these brownies are free of grain, gluten and refined sugar. Because the mixture is so liquid before it goes in the oven, it really seems like they won't work, but the heat works its magic and the result is moist, fudgy, flavoursome brownies made from, yes, black beans, coconut oil, cocoa powder and maple syrup, rather than sugar, butter and flour. I brought these into the office and they were gone in seconds. Enough said. (makes 12-16 brownies)
- 2 tins black beans, rinsed and drained
- 230g virgin coconut oil, melted if solid
- 4 eggs
- 85g cocoa powder
- 150ml maple syrup
- 2 tbsp vanilla extract
- 2 tsp instant coffee
- 130g raw macadamia nuts, chopped
- 2tbsp raw cacao nibs (you'll find these in health stores)
- Preheat oven to 170ºC.
- In a food processor, blitz the beans and add the melted coconut oil before blitzing some more to get a smooth, thick paste.
- With the processor on pulse, add in the whisked eggs and then the cocoa powder, syrup and vanilla extract and coffee.
- Grease and line a 24x20cm tin, and pour the mixture in it will be quite liquidy.
- Cook for 7 minutes or so, and then remove from the oven and sprinkle liberally with the chopped nuts and cacao nibs.
- Return to the oven and cook for another 30 or so.
- Cool, then chill. These are best served cold.
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