Dead bananas accumulating in the fruit bowl quicker than I can bake with them makes me sad 😦
However when I did finally get around to baking tonight I managed to find a recipe that makes two banana cakes from one recipe. So will be delivering the young couple and their beautiful new baby with a banana cake tomorrow morning. The gift of sharing makes me happy.
Hi everyone, I have returned back from the most wonderful holiday in Thailand with hubby and regained a much needed rest and motivation to get through another New Zealand winter. Very sorry that I have not posted for quite sometime but as you all know and understand life just gets in the way of the things we enjoy.
Over the next few weeks I would like to share some of the food experiences we had on our recent trip and hope to develop some of the great Thai flavours in our kitchen at home.
Hope everyone is well and looking forward to hearing from you.
This cake was a bit of a step up from a yogurt lemon cake I made for a office morning tea on Thursday. I received some good feedback about the cake but was not really happy with the shape and appearance. But today my heart sang after trying out my new bundt tin then finding another recipe that I thought would work. It came out so good that I would highly recommend that you try it out. My only criticism was that my tin is a bit small for the cake and it did lose some of the mixture when it was cooking. So hence the reason for why the recipe says a 15 cup bundt tin, now I know why!
This cake has a splendid texture with a soft crumb and hint of lemon and yogurt flavour. I served it with some greek yogurt I had leftover and would be a nice dessert accompanied with some berries.
3 1/2 cups all-purpose flour
2 tsp. Baking powder
2 tsp. baking soda
1 pinch salt
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs plus 2 egg whites
2 cups Greek yogurt
1 tbsp. vanilla extract
Zest of 1 lemon (add more if you like it really lemony)
Lightly grease a tube pan or bundt cake pan. (I use a 15-cup capacity bundt pan.)
Preheat the oven to 350 degrees.
In a strainer lined with cheesecloth, strain the 2 cups yogurt for about 1/2 an hour to remove excess liquid. You want the yogurt to be as thick and dry as possible.
Sift the flour, baking powder, baking soda, and salt together in a bowl.
Using a mixer on medium high, cream the butter until light and fluffy, about 5 minutes. Add the sugar and continue mixing.
Using a spatula, scrape down the sides of the bowl and continue mixing. Add the eggs and egg whites and mix until creamy and smooth.
With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Do not over mix because the cake can get tough.
Stir in the vanilla extract and the lemon zest.
Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350 degree oven for about 45 – 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate.
Fond memories of waking up on a freezing cold Dunedin day snuggled up in my grandparents bed waiting for Pop to bring us an early morning cup of tea and gingernuts to dunk. They used to be the Griffins gingernut and impossible to eat unless you dunked them into a hot drink. Decided I would find a recipe today and make my own. The recipe is pretty easy and I had to use some cinnamon because I was almost out of the ginger. The got the tick from hubby, so must be okay 🙂
120g Self Raising Flour
10ml Ground Ginger Powder
½ t Bicarbonate of Soda
45g White Sugar
60g Salted Butter
60g Golden Syrup
1) Sift the flour, salt, ginger, bicarb and sugar together
2) Heat the butter and the syrup until melted in the microwave
3) Mix the melted butter and syrup into the dry ingredients to form a soft mixture
4) Shape into the desired shapes and place onto a greased tray
5) Bake at 180’C until cooked for about 10 – 15 minutes