I photocopied this recipe in one of the Women’s Weekly cookbook, but I can’t remember which one…
Super easy to make, keeps well and freezes well too.
1 1/3 cups (200g) self-raising flour
1 cup (150g) plain flour
2/3 cup (150g) firmly packed brown sugar
1/2 cup (40g) dessicated coconut
1 ½ cups mashed banana (about 4 large-920g bananas)
2/3 cup (160ml) vegetable oil
1 teaspoon coconut essence
1/2 cup (25g) flaked coconut
- Preheat oven to 180°C. Grease a 14cm × 21cm loaf pan; line base and sides with baking paper, extending the paper 5cm over sides.
- Sift flours into a large bow; stir in sugar, desiccated coconut and banana, then combined eggs, oil and essence until just combined. Spread mixture into pan; sprinkle flaked coconut on top, pressing down lightly.
- Bake bread for 1h20 minutes. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
I added some chocolate chips to the mixture. I just wanted chocolate!
It took 1h30 minutes to cook at 160°C in fan-forced oven.
On the train between New York and Washington DC. USA.
The Highline. New York, USA.
Madison square park. New York, USA.
This was a special treat for a memorable birthday last year…
Central Park. New York, USA.
The Cloisters. New York, USA.
I found this recipe in a French magazine. Savoury cakes (cakes salés) are very popular in France. And this is DELICIOUS! I have made it since using artichokes.
15g baking powder (or 1 sachet de levure chimique)
100ml milk (10cl)
100ml olive oil (10cl)
4 tablespoons nigella seeds (graines de nigelle)
200g feta, cubed
150g semi-sundried tomatoes (tomates confites), chopped
100g speck or bacon (lard fumé), chopped
- Preheat the oven to 180°C/ 160°C fan-forced.
- Beat the eggs with the milk and olive oil. Combine the flour and baking powder. Pour the egg/ milk/ oil mixture into the flour and mix until smooth.
- Add the feta, tomatoes, bacon and nigella seeds to the batter. Season with pepper (don’t add salt, the feta and bacon will be enough).
- Pour the mixture in a greased and lined loaf tin. Cook 1hr.
Nothing to add really! Get baking!
My friend Bec recently told me about a cake she made using a Bundt cake tin. Just the name is fancy enough to make you want saying it aloud lots of time. Bundt Bundt Bundt!!
I have one here that I have never used. So this recipe was perfect to activate my inner Bundt!
The recipe come from Simmone Logue’s cookbook “In the kitchen”.
If you don’t have a Bundt tin, use a round 25cm cake tin or two small loaf tins.
It’s super easy to make. It will serve 12 (it makes a huge quantity!).
4 free-range eggs
500g caster sugar
zest of 2 lemons
2 tablespoons lemon juice
375g Greek-style yoghurt
240ml vegetable oil
400g self-raising flour
pinch of sea salt
- Preheat the oven to 170°C. Grease a 24cm non-stick ring (Bundt) tin.
- Put the eggs, sugar, lemon zest, lemon juice, yoghurt and vegetable oil in a bowl. Mix together, using a hand whisk or electric mixer.
- Sift the flour and salt together, add to the egg mixture and mix until smooth. Pour the batter into the cake tin.
- Bake for an hour, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool slightly, before removing from the tin.
I greased the tin and floured it. I started using a small hand electric mixer, but it was quite messy. So use a good whisk or like me, put on your to-do list a trip to Ikea and buy an old-fashioned manual hand mixer. It may be a bit hard with a whisk.
I was worried the batter would overflow, but no, it stopped just at the limit of the tin.
I cooked it at 150°C fan-forced for 1h10.
I would add more lemon zest to give it more humpf.
And a week after, it’s still moist and yummy.
And you can make a glace icing with fresh thyme if you want. Gently heat 2 tablespoons of lemon juice in the microwave, or in a small saucepan on the stove. Combine with 125g icing (confectioners’) sugar, mixing until smooth, then drizzle the icing over the top of the warm cake. If making the cake a day ahead, store it in a cake tin. Garnish with fresh thyme leaves just before serving.
I have recently sorted (again!) my sweet recipes. In an over the top way…Like folders for cakes but subdivided into cakes, loaves, slices…
And sometimes I want to bake something without having to use butter ( at this time of the year when it is cold, butter doesn’t soften quickly…). So I went to my “Loaf cakes” recipes and found this one. Super easy to make, with some adjustments. And no butter.
1 cup mashed banana (about 2-3 ripe Cavendish bananas)
3/4 cup caster sugar
1/4 cup buttermilk
2 eggs, lightly beaten
1/4 cup olive oil
1 ¹/3 cups self-raising flour
1/3 cup macadamia nuts, toasted, chopped
1/2 tsp ground cinnamon
125g fresh raspberries
1 tbsp icing sugar, to dust
- Preheat oven to 180°C or 160°C. Grease a 12cm × 21cm loaf pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang by 4cm.
- Combine the banana and sugar in a large bowl. Stir in the buttermilk, eggs and oil. Add flour, macadamias and cinnamon. Stir until combined. Gently fold through the raspberries.
- Spoon into prepared pan, smoothing the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 mins, then turn onto a wire rack to cool completely.
- Dust with icing sugar.
I had macadamias in my cupboard, but I realised there were too old and would have given a bad taste to the cake. So I replaced them with pistachios. I used frozen raspberries.
I also replaced the cinnamon with 1 tspn of vanilla essence and I added 1 tbsp of dessicated coconut.
It took 75 minutes to bake in my fan-forced oven.