Tag Archives: Cake

Vanilla Scented Apple and Sultana Cake

15 Dec

 

I’m a lazy cake baker. Probably because I’d generally prefer to eat something savoury or spicy. Even for dessert! But there are times when the cake baking urge takes over and I give in. Usually with very little grace and I bake something wonderfully simple like Banana Bread. Recently I came across a small portion of stewed apple in one of my periodic freezer tidy ups (Christmas is looming and I need to make space!). It was 150ml and I  suspect I had put it aside to eat with porridge over a couple of mornings.

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I guessed that the 4 small mashed ripe bananas in the banana bread recipe were probably about the same volume as the stewed apples, and ignoring all the Mary Berry warnings about fruit adding liquid to cakes and causing all sorts of potential hazards, I ploughed ahead regardless. I made a few small changes to the original recipe, cooked it at a slightly higher temperature, and voila,  a lovely light and fragrant cake. Sometimes you just have to push the rules to their limits.

The cake has the same moist and slightly dense texture of banana bread, very filling!

Ingredients (to fit a 9″ × 5″ lined loaf tin)

  • 100g of sultanas soaked in your favourite tea (I used a lovely rooibus with vanilla gifted to me by the even lovelier Mandy over at The Complete Book), then drained and cooled
  • 175g self raising flour mixed with ½ teaspoon salt
  • 60ml olive oil (or use vegetable oil)
  • 150g sugar
  • 2 large eggs
  • 150g stewed apples
  • 1 teaspoon vanilla extract

Preheat the oven to 190 degrees (fan) or 200 conventional oven

Mix the oil with the sugar then add the eggs one by one. Next stir in the apple followed by the sultanas and vanilla extract.

Mix in the flour and salt (you don’t need to be too gentle, it’s a very resilient cake mix) and pour into a lined loaf tin.

Bake for about an hour, covering with foil towards the end if it’s browning too quickly. It should be gently browned on top and a skewer  or sharp knife inserted into the middle should come out clean.  Cool for about 10 minutes in the tin then remove to a cooling rack and resist for as long as you can then enjoy with a cup of your favourite tea or coffee!

What I did on my holiday….

23 May

Do you remember those essays you had to write after the holidays at school? I used to love them and then you could draw pictures and stick things into your exercise book too. No exercise books anymore in my life, but the joy of sharing via the blog.  Here’s a quick tour of our recent time out with friends and family from Spain to celebrate Big Man’s and my Mum’s birthdays.

May Day in Hastings with (Not So) Traditional Morris Dancing

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Hastings Fisherman’s Huts

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They’re Changing Guard At Buckingham Palace….

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Time for a Reviving Beer

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View from The London Eye

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South Coast of England (East Sussex) Countryside and Beach – all in one!

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Climbing Mermaid Street in Historic Rye

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Classic Motorbikes

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You can’t have birthdays without cake (I know it looks like we were celebrating a 706th Birthday, but the shop only had one “0” so we had to adapt for a 70th and a 60th!)

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And we couldn’t not have a dodgy  “selfie” of Chica and Big Man on his special birthday at Windsor

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Exhausting but fun….hope you enjoyed the tour with us!

 

Cherry Sourdough Cake

16 Jun

Yes, the sourdough madness continues. I hate to throw food away and whilst I can’t always use my sourdough starter, especially when I have to remove half to feed it, I am now finding ways to bring it into other recipes.

We’ve had bread, and pizza, so now it’s time for something sweet. I’ve noticed too that there’s not too much fat used in these recipes, and I tend to use olive oil rather than butter, so I’m finding lower fat alternatives which has been a bonus.

As I was playing around with my cake recipe, the lovely Teleri at Olives & Artichokes, very kindly weighed, measured, baked and posted a gorgeous almond cherry cake made with olive oil (I’d asked her about her baking!). Thanks Teleri, this one is being baked today Up the Mountain!

Cherry Sourdough Cake (2)

I found several recipes for cakes on line and decided to be brave and adapt, mix and match. What was the worst that could happen? The chickies would have had cake for breakfast. Luckily for us, and unluckily for them, my first attempt worked well, so no Cherry Chickie Cake this time.

The texture of the finished cake was somewhere between a sponge cake and a scone (US biscuit). We ate it cold and it was lovely, not dry at all and not heavy (which I was concerned about). I think this would also be good warmed slightly and served with cream or ice cream. Or both.

Ingredients (cake serves 8-10 slices)

  • 1 cup of sourdough starter
  • 1/3 cup oil (I used olive oil)
  • 1 egg, lightly beaten
  • 1 cup of plain flour
  • ¾ cup sugar                          
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 1 cup of chopped, stoned cherries

Mix together the starter, the oil and the egg. Add the dry ingredients and mix in well and then add the cherries.

Put into a greased and floured cake time and bake for about 45 minutes at 180 degrees (until a skewer poked into the centre of the cake comes out clean and the cake is lightly browned).

Cherry Sourdough Cake (3)

This cake doesn’t rise much, but my next experiment will be to make the batter with self raising flour and then leave it to rise to see how the texture of the cake varies. Oh the things I do for you….

For more cherry recipes, click here or here.

Cherry and Banana Cake

21 Jun

One of our local villages is famed for its cherries, and even has a fiesta dedicated to this beautiful fruit next weekend. What lucky folk we are! I am back from my trip toLondon where I was spending time with Best Friend Ria who was not long out of hospital. She is on the mend and we spent a week doing things very slowly…always best when you are feeling sore and tired.

On a trip into the village (before leaving for the UK) to buy som of the famed cherries, I was also given half a dozen over-ripe bananas as the fruit lady knew that I used them to make cakes. “Let me know what you do with them” she called, so I made an extra large batch of batter and sent her over some little cup cakes I made with the extra mixture.

To make one large cake though, follow this simple recipe. You won´t regret it!

Ingredients

  • 1 cup of chopped cherries soaked in dark rum (or strong black tea) I usually heat this and let it cool while I make the cake
  • 1 cup + 2 tablespoons of self raising flour
  • ½ teaspoon salt
  • ½ cup oil (I use olive oil)
  • ½ cup sugar
  • 2 large eggs
  • 4 small ripe bananas mashed
  • 1 teaspoon vanilla essence

Heat the oven to 180ºC and line either a large round or loaf tin or two small ones with greaseproof paper.  Beat the oil and sugar together then beat in the eggs. Add the banana, cherries and vanilla and stir then gradually stir in the flour. Pour into a prepared tin and bake for 1 hour (large tin) or about 45 mins (2 smaller tins).

This recipe is adapted from my banana bread recipe. And if you´re feeling like you need a little drink to go with your cake, why not try a glass of Cherry Brandy or a Cherry and Watermelon Granizada. Don´t you just love summer fruits?!

100th Post – Banana Bread

15 Aug

One slice or two?

Well, I really can´t believe it, but WordPress tells me that this is my 100th post.  I still get a buzz from writing and posting, but equally I love to receive comments, to know that new friends “out there” are interested in what I have to say.  I love that I have “met” so many interesting people with amazing blogs about all the things that interest me, the way we share tips and ideas, encourage each other to try new things and share little glimpses of our lives with each other.  Thank you!  You´re all invited over for coffee and cake…

I´m not a huge banana fan.  I know they´re good for me and I sometimes force a really unripe one down before I go to the gym, and I don´t mind them in Banoffee Pie.  But when they start to ripen even just a little bit, the smell really turns me off.  Bizarrely I adore Banana Bread, so I have to overcome my feelings for overripe bananas and just get on with it.

When I first told Big Man (who is a huge banana fan but often responsible for forgetting to eat them and then leaving me with stinky overripe ones) I was making banana bread I got a very puzzled frown from him.  Maybe it´s because I translated it literally to him as “Pan de Platano”… I´m not quite sure what he was expecting, but he´s now hooked and even brags about what a great delicacy it is to those poor unfortunates not in the know.

I may need to bake a few more...

My recipe is on a scrappy piece of paper which is covered in grease and crumbs so I don´t know who to credit.  I think it was one of those recipes passed from friend to friend with alterations on the way.  It´s a recipe that always works for me, so without further ado, here it is.

Ingredients

½ cup of sultanas soaked in dark rum (or strong black tea) I usually heat this and let it cool while I make the cake

1 cup + 2 tablespoons of self raising flour

½ teaspoon salt

½ cup oil (I use olive oil)

½ cup sugar

2 large eggs

4 small ripe bananas mashed

¼ cup chopped nuts (I use almonds or walnuts)

1 teaspoon vanilla essence

Heat the oven to 180ºC and line either a large loaf tin or two small ones with greaseproof paper.  Beat the oil and sugar together then beat in the eggs. Add banana, nuts, sultanas and vanilla and stir then gradually stir in the flour. Pour into the prepared tin and bake for 1 hour (large tin) or about 45 mins (smaller tins).

And if you are a member of the Banana Fan Club, check out The Food Doctor´s incredible posts at Chef In Disguise which give some amazing ideas for using up those pesky little yellow fruits here, here and here.  And thank you to Sawsan, alias Chef in Disguise for very kindly passing on the Blog On Fire Award to me recently.  Honestly, this could all go to my head!

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