It was once the similar previous tale, 3 neglected bananas calling to me from the fruit bowl, getting browner with on daily basis. So, with not anything upper to do than bake a cake I decided to make one that had popped up a couple of events in numerous places on the net simply in recent years.
This is a Mary Berry recipe for a banana and lemon drizzle cake from her guide “One Step Ahead”.
Banana and lemon are two of my favourite cakes and the mix sounded slightly intriguing. I decided to provide it a cross. Nick is
no longer curious about (dislikes intensely) banana cake then again loves lemon cake so I was hoping that the lemon would possibly make the cake safe to eat for him. That he can even get pleasure from a slice.
I was flawed. It was once no longer for him, then again I assumed it was once a surprising cake. The sharpness of the lemon contrasted correctly with the beauty of the banana and the texture was once stunning. Definitely 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 sturdy slices.
Now for banana cake amount two. Correctly number one in reality as I made it a few weeks previous than the other one.
Correctly, it was once disappointing to mention the least. It had a surprising texture, the cream cheese topping was once divine and the little bits of apricot in it had been a nice touch. Then again unfortunately it tasted of lard. It was once no longer a powerful lardy flavour (and I know that Trex should not be lard) then again it was once unmistakably no longer butter. It had a slightly cloying after taste that was once slightly unpleasant. I will possibly make the cake over again at some point using butter instead because of each factor else about it was once just right and it merits a 2nd chance.
Components for the banana and lemon cake
175g butter, softened (I used Stork for Desserts)
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 / fuel mk5. Butter a 20cm round, deep springform tin and line the ground with a circle of baking parchment.
Put all the cake parts into a large bowl and using a handheld electric whisk, beat jointly until blank and creamy. Pour into the tin and degree the perfect.
Bake for 45-50 mins until flippantly browned and carried out. 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. Putting 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 reducing.
Cuts into 8-10 slices.
CHANGING THE SUBJECT. A phrase in regards to the new Blogger writing and editing layout. It’s terrible. It takes ages so as to add photos and numerous faffing about to get them in the best position and I will be able to no longer decide resize them. The arena you have to paintings on is tiny which implies you’re frequently having to scroll up and proper down to look how problems glance.
It’s absolute rubbish and I will be able to only think that Blogger need to pressure all their bloggers away.