APPLE, BANANA AND GINGER CAKE

Just about a complete month has handed through since my ultimate publish – how did that happen?  There used to be some baking chez nous, alternatively no longer as so much as conventional.

This cake used to be baked in a type of desperation a few weeks previously, when our remodelling of the upstairs used to be almost at an end alternatively there used to be nevertheless a shed load of decorating, tidying and other stuff to do.  After I in reality really feel that lifestyles is all paintings and no play it’s baking a cake that cheers me up.

Nick’s favourite cake is a ginger cake.  Nonetheless, there were two very ripe bananas inside the fruit bowl and I decided not to waste them through adapting a correctly used recipe and putting enough ginger in it to confidently hide the banana.  Successfully nearly!

I was moreover chomping at the bit to use a brand spanking new acquisition – a cake tin offered from the United Kingdom to France previous inside the 12 months and as however unused.  I had spotted it in Wilko where it is in reality introduced as a “small roasting tin”.  It used to be no longer expensive and it happened to me that it would in all probability come in handy for loaf tin recipes.  It’s not that i am always extremely joyful with loaf cakes, or at least no longer the type of them.  They’re going to typically finally end up rather tall and a slice of cake typically is slightly unwieldy, so this perceived to me that it would produce something further like an oblong cake than a loaf.  I was correct.  The other good thing about it is that normal loaf tin liners moreover fit it, which may well be very useful.

Elements

150g delicate muscovado sugar

85g softened butter or spreadable butter

2 large eggs, overwhelmed

4 medium ripe bananas, peeled and mashed

1 dessert apple, unpeeled and grated

250g self raising flour

4 tsp ground ginger

pinch of salt

Technique