GOAPEFORCAKES

Stars share their favourite recipes as part of the Cakes for Apes initiative from International Animal Rescue Fearne Cotton’s Banana Bread

Anumber of celebrities famed for their baking ability are supporting a special fundraising campaign to help save orangutans from extinction. Cakes for Apes aims to get people baking for their friends, family and colleagues as a fun-filled way of fundraising for the International Animal Rescue’s (IAR) orangutan project.

The event takes place from April 23-30, and several celebs have donated recipes to help get people started.

Here, TV and radio presenter Fearne Cotton shares her recipe for banana bread, and vegan blogger Deliciously Ella gives YL readers her raspberry chocolate chunk cookies.

Those wishing to take part in the event can sign up for a free digital fundraising pack via the Cakes for Apes website – www.cakes4apes. org or request a postal version by calling IAR’s office on 01825 767688.

The pack is filled with ideas and suggestions on how to hold a successful cake sale for colleagues at work or host the best tea party in town for friends and family at home. Participants can also buy a limited edition ‘Aperon’ to get them in the baking mood, or use it as a gift or a fundraising prize. 100g coconut oil, at room temperature, plus extra for greasing

150g coconut palm sugar 2 medium eggs, beaten

2 very ripe bananas, peeled and mashed with a fork

3tbsp almond milk (homemade from the book or shop-bought) or rice milk

150g white or wholegrain spelt flour, sifted

2 and a half tsp mixed spice Half a tsp fine sea salt 2tsp baking powder 60g walnuts, roughly chopped 20g chia seeds

● Preheat the oven to 180°C/160°C fan/350°F/gas 4.

● Grease a 1kg (10cm x 20cm) loaf tin and line the base and sides with baking parchment.

● Place the coconut oil and sugar in a large bowl and cream together until light and fluffy. Then beat in the eggs by hand or with an electric hand-held mixer, a little at a time, followed by the mashed bananas and almond or rice milk, mixing until well combined.

● Combine the remaining ingredients in a separate bowl. Gradually fold the dry ingredients into the coconut oil and sugar mixture until it just comes together. Don’t over-mix as it will make the banana bread tough.

● Transfer the mixture to the lined loaf tin and bake for about 50 minutes, or until a skewer inserted in the middle of the loaf comes out clean. If the top is browning too quickly, cover it with foil. Remove from the oven and let it cool in the tin for 10 minutes, then turn it out on to a wire rack to cool completely.

● The cake is best eaten the day it’s made, but it will keep for up to three days in an airtight container and it can be frozen for up to two months. Serve with anything you like – coconut oil, jam or nut butter work well.