It was once the usual tale, 3 neglected bananas calling to me from the fruit bowl, getting browner with daily. So, with not anything upper to do than bake a cake I decided to make one that had popped up a couple of cases in various places on the net simply in recent times.
This can be a Mary Berry recipe for a banana and lemon drizzle cake from her ebook “One Step Ahead”.
Banana and lemon are two of my favourite cakes and the combination sounded slightly intriguing. I decided to offer it a pass. Nick is
no longer concerned with (dislikes intensely) banana cake on the other hand loves lemon cake so I was hoping that the lemon would perhaps make the cake fit to be eaten for him. That he would perhaps even have the benefit of a slice.
I was unsuitable. It was once no longer for him, on the other hand I assumed it was once a fantastic cake. The sharpness of the lemon contrasted successfully with the beauty of the banana and the texture was once beautiful. Indisputably a keeper and one that I shall make over again. Useful for the charity cake stalls methinks – easy and speedy to make, slightly unusual and simple to cut into robust slices.
Now for banana cake amount two. Correctly number one in reality as I made it numerous weeks previous than the other one.
Correctly, it was once disappointing to mention the least. It had a fantastic texture, the cream cheese topping was once divine and the little bits of apricot in it have been a nice touch. Alternatively unfortunately it tasted of lard. It was once no longer a powerful lardy flavour (and I know that Trex simply is not lard) but it surely for sure was once unmistakably no longer butter. It had a slightly cloying after taste that was once reasonably unpleasant. I will in all probability make the cake over again one day using butter as a substitute on account of the entire items else about it was once excellent and it merits a 2d chance.
Parts for the banana and lemon cake
175g butter, softened (I used Stork for Muffins)
175g caster sugar
300g self raising flour
2 tsp baking powder
2 ripe bananas, peeled and mashed
zest of part a lemon
2 tblsp milk
For the topping
juice of one lemon
100g granulated sugar
Preheat the oven to 180C / 160 fan / gasoline mk5. Butter a 20cm round, deep springform tin and line the ground with a circle of baking parchment.
Put the entire cake ingredients into a large bowl and using a hand held electric whisk, beat jointly until simple and creamy. Pour into the tin and level the best possible.
Bake for 45-50 mins until evenly browned and accomplished. Cool throughout the tin for a few mins then transfer to a cord rack.
Mix the lemon juice and sugar jointly for the topping and spoon over the cake while it’s nevertheless warmth, spreading it out to the sides. Hanging the rack over a large plate will help to catch the drips which would possibly then be poured once more over the cake.
Cool totally previous than chopping.
Cuts into 8-10 slices.
CHANGING THE SUBJECT. A bear in mind regarding the new Blogger writing and editing structure. It’s terrible. It takes ages so as to add footage and a lot of faffing about to get them in the correct position and I will no longer decide the easiest way to resize them. The area it’s a must to paintings on is tiny which suggests you’re regularly having to scroll up and the entire manner down to look how problems glance.
It’s absolute rubbish and I will only suppose that Blogger wish to pressure all their bloggers away.