cake of the week…

OK, so this cake of the week thing was supposed to start with a bang on my birthday week…

But the sun shone on my birthday.

Suffice to say, the uber-cake making session that I’d planned was swiftly jettisoned in favour of heading for the sea and trading toil in the kitchen for a piece of delicious cherry and dark chocolate brownie… made for my delectation by somebody else! (at the lovely Treehouse restaurant in Aberystwyth).

The next week we did indeed have homemade cake (see above)… but (the weather’s been too nice) it came from a stash in the freezer. Nevertheless this banana bread is worth a mention. I often make a double batch when the local veg shop has black bananas going for a song. My trick to make them even sweeter (and thus totally negate the use of any other form of sweetener) is to bake them in the oven for half an hour before adding to the mixing bowl. They mash themselves this way and are a brilliant resource for quick puddings – add the juice of half a lemon and you have some lovely sweet squidge that will freeze or keep for days in the fridge and whizzes up beautifully with tofu for a cheesecake/mousse or do nicely for a pancake filling with a cheeky spot of chocolate spread.

But back to the banana bread…:

2 cups rice flour

1 1/2 tsp baking powder

1/2 tsp bicarb.

pinch salt

1/2 tsp cinnamon

1/4 tsp nutmeg

bit of mixed spice if you like that kind of thing

2 eggs, beaten (I use duck’s eggs because they’re bigger and cheaper)

1 1/2 cups ( ish) baked banana – the more you add the moister the result…

1 tsp vanilla extract

1/2 cup oil

combine dry ingredients then mix in the wet

bake for about an hour at 180 degrees C

We can never quite wait for it to cool before launching in with a smear of butter/marg. …and we’ve discovered it goes rather well with almond butter – that’s what’s in the jar in the pic. This nut butter didn’t quite make it onto the cake before hitting the taste buds because we were quite excited at having discovered how to make it ourselves. Thanks to a simple recipe and bulk bought organic almonds, a scantly affordable delicacy is suddenly within our reach: A cup of almonds, toasted… whizzed in the jar part of my gran’s old Kenwood mixer and then a tablespoonful …or so… of nice oil added to bind it all together. Yum.


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