It was once the usual tale, 3 neglected bananas calling to me from the fruit bowl, getting browner with day-to-day. 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 numerous places on the internet 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 truffles and the combination sounded slightly intriguing. I decided to supply it a move. Nick is no longer taken with (dislikes intensely) banana cake alternatively loves lemon cake so I was hoping that the lemon would in all probability make the cake fit to be eaten for him. That he would in all probability even benefit from a slice.
I was mistaken. It was once no longer for him, alternatively I thought it was once a gorgeous cake. The sharpness of the lemon contrasted successfully with the beauty of the banana and the texture was once beautiful. Certainly a keeper and one that I shall make over again. Useful for the charity cake stalls methinks – easy and rapid to make, just a little unusual and easy to cut into sturdy slices.
Now for banana cake amount two. Correctly number one in point of fact as I made it numerous weeks previous than the other one.
Correctly, it was once disappointing to mention the least. It had a gorgeous texture, the cream cheese topping was once divine and the little bits of apricot in it were a nice touch. On the other hand unfortunately it tasted of lard. It was once no longer a strong lardy flavour (and I know that Trex simply is not lard) but it surely indubitably was once unmistakably no longer butter. It had a slightly cloying after taste that was once somewhat unpleasant. I’m going to in all probability make the cake over again someday using butter as a substitute because of the entire items else about it was once just right and it merits a 2nd chance.
Parts for the banana and lemon cake
175g butter, softened (I used Stork for Truffles)
175g caster sugar
3 eggs
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
Technique
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 all the 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 easiest.
Bake for 45-50 mins until evenly browned and carried out. Cool inside the tin for a few mins then transfer to a twine rack.
Mix the lemon juice and sugar jointly for the topping and spoon over the cake while it’s however warmth, spreading it out to the edges. Striking the rack over a large plate will lend a hand to catch the drips which may then be poured once more over the cake.
Cool totally previous than chopping.
Cuts into 8-10 slices.
CHANGING THE SUBJECT. A remember 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 precise position and I will be able to no longer resolve one of the best ways to resize them. The world you have to paintings on is tiny which means you might be incessantly having to scroll up and the entire manner down to look how problems glance.
It’s absolute rubbish and I will be able to only think that Blogger want to pressure all their bloggers away.