YOUR RECIPES Archives - Liberation Nuts
Fairtrade Coffee & Walnut Mini-Sponges

Fairtrade Coffee & Walnut Mini-Sponges

This recipe was created by our Liberation Bakes 2017 winner Chris Hunt, congratulations Chris! “I love the combination of coffee and walnuts for a cake. Both products are fair trade which is a bonus. If I use the best quality ingredients, I know that this bake will be consistently good and I can confidently serve it knowing that it tastes great.”   Ingredients: 150g best quality butter (I used French) 100g golden caster sugar 50g light brown sugar 3 medium eggs beaten 2 tsp boiling water 3tsp fair trade instant coffee 150g SR flour pinch of salt 50g fair trade walnuts, chopped and 12 for topping   Buttercream: 150g butter at room temp 300g icing sugar 3 tsp fair trade instant coffee 2 tsp boiling water   Method: You will nee a 12 hole tin for individual sponge cakes. Preheat oven to 180C/350F/Gas mark 4. Cream the butter and sugars together until pale and light. I used a food processor for about 11 minutes. Gradually add the beaten eggs. Make up the coffee with the water and add to the mixture. Sift the flour and salt into the bowl, then the chopped walnuts and fold them in carefully. Divide the mixture into the 12 tin holes Bake for about 15 minutes until golden and well risen. Test with a skewer to make sure they are cooked. Do not overcook as you will spoil them. Allow to cool and then divide into halves. Make buttercream by beating the butter and icing sugar together. Add the coffee mixture and mix. To form a nice soft paste. I halved the buttercream and...
Malawian-style Peanut & Banana Cake

Malawian-style Peanut & Banana Cake

Ingredients: 225g plain flour 1 tsp salt 1 tsp bicarbonate of soda 1 ½ tsp nutmeg, ground 170g Fairtrade soft brown sugar 85g butter 2 beaten eggs 4 Fairtrade bananas 60g Fairtrade peanuts Preparation: Pre heat the oven to 170C. Cream butter and sugar together. Add the beaten eggs slowly. Coarsely chop the peanuts and roast them in the oven for a few minutes until they are a darker shade (be careful they can burn easily). Add the mashed bananas and nuts to the mixture. Fold in all the dry ingredients. Spoon into a large loaf tin. Bake for 50...
Divine’s Chocolate Chip and Brazil Nut Banana Bread

Divine’s Chocolate Chip and Brazil Nut Banana Bread

Ingredients: 150g plain flour 150g wholemeal flour 1 tsp baking powder 1 tsp bicarbonate of soda ½ tsp salt 100g 70% Divine chocolate, broken into pieces and roughly chopped 60g Fairtrade brazil nuts, roughly chopped 125g unsalted butter, very soft, plus a little extra for greasing 150g Fairtrade caster sugar 2 large eggs 100ml buttermilk 1 tsp vanilla extract 1 tsp almond extract 4 medium overripe bananas, mashed almost to a puree Preparation: 1. Preheat the oven to 180 C / 350 F / Gas Mark 4 and grease a 2lb loaf tin with a little butter. 2. Sift the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Add the chocolate and brazil nuts and briefly mix together until evenly distributed and coated in flour. 3. In a separate bowl, cream together the butter and sugar with a hand whisk or food mixer until light and fluffy. Beat in the eggs one at a time, followed by the buttermilk, vanilla and almond extracts and finally the mashed bananas. 4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a large spoon, mix everything together until just combined. 5. Pour the mixture into the greased loaf tin and cook in the preheated oven for 60-70 minutes or until a skewer comes out clean when inserted into the middle. 6. Remove from the oven and allow to cool in the tin for 5-10 minutes before turning out onto a wire rack to cool...