Bannana

Caramelised Banana Cake

June 7, 2013 by Sophia 23 Comments

I had great intensions of eating these bananas when they where young, yellow and beautiful yet once again I have let them wilt, turn brown and die only to be reborn as an amazing out of this world banana cake. I’m sure you are with me when I say whoooo hooooo banana cake.

The cake is really moist and quite light and fluffy. The cake itself is not overly sweet but the caramel topping makes up for that, it gives the cake an amazing warmth, just what you want in time for winter, mind you it would be perfect all year around. I have to say I am quite impressed with this cake. It was after all a throw anything in to the mixture cake and I think it turned out pretty Supercalifragilisticexpialidociously well, I think the sour cream I added in to the mixture just for the fun of it really worked a treat. Ok so I’m proud as punch go on give it a go.

The trunk that I photographed the cake on is an old trunk that sits in the front of my studio. It was my dad’s old school trunk, it has K Purvis stamped on to the front of it. I’m not quite sure how he moved it cos it weighs a tonne, but he would cart this thing off to boarding school with him back in the day when he was a wee lad:) He said he also took it to sea when he was a cadet engineer, so this trunk has quite literally been around the world. Oh the stories I’m sure it could tell. 🙂

Caramel Banana Cake

Topping

1/4 cup brown sugar

1/4 cup of cream

2 bannans

Cake

100g butter

1 cup brown sugar

2 ripe bannans

1/2 cup sour cream

2 teaspoons vanilla essence

2 eggs

2 cups self raising flour (gluten free or plain)

Pre heat oven to 190C

To make the topping, sprinkle the sugar into a 20cm round cake tin, then pour over the cream. Cut up the two bananas into pieces about 3mm thick and lay them over the cream and sugar. Set aside

To make the cake, cream the butter and sugar together. Mash up the banana’s with a fork and add along with the sour cream, vanilla essence and eggs then stir through. Sift in the flour and stir until well combined. Pour over the bananas and bake for 40mins or until cooked.

Serve hot straight from the oven.

Gluten Free Apple and Berry Cake

June 5, 2013 by Sophia 25 Comments

A good friend of mine is gluten intolerant and I continue to make cakes that have gluten in them, so to make up for constantly making food she can’t eat, I made her a cake she can.
I don’t think I could do it, not eat gluten I mean, I love my bread and cakes to much. I know there are all these special products and flours you can buy these days but imagine going to the local bakery and not being able to buy a loaf of bread or a cake. Thats my kind of nightmare.
I am going to try to experiment with different flours as the flour I used tasted like it had to much soda in it, Ally said she couldn’t taste it, so I think you must just get use to the taste. If anyone out there knows if it was the flour I used or just the way it is with all gluten flours I would love to know. Also can you recommend a good Gluten free flour to use?

Enjoy xxx

Gluten Free Berry Cake

150g butter

1 cup brown sugar

1/4 cup treacle

3 eggs

2 cups gluten free self raising flour

1 teaspoon cinnamon

1 teaspoon ginger

2 small apples (grated)

1 cup of berry’s fresh or frozen

Pre heat the oven to 170°C

Cream the butter and sugar together, then add the treacle and the eggs and stir to combine. Sift in the flour, cinnamon and ginger. Add the grated apple and berry’s.

Pour the mixture into a lined 20cm cake tin and cook for 50 minutes or until cooked.

Serve with cream and crushed berries