Monthly Archives: October 2013

Banana Cake

Recipe adapted from this blogpost

I have been trying to incorporate more fruit into my diet recently. But for me, it really is more fun to have fruit in a baked treat (hello apple turnovers, berry muffins, lemon meringues) most of the time!

I am a big fan of cooked banana and have been going through a phase of grilling the fruit and serving it with french toast. I was at the markets the other day and bought a few extra, so I decided to make an easy banana cake. I made a rookie mistake though, with a little bit of my Thermomix wire hiding under the machine, so the scales were a bit off balance and i ended up with a bit too much flour in the mix. It ended up being a bit dry but if you stick to the recipe (plus my added banana) you should get an amazing moist cake. As usual, I took out a chunk of the sugar from the original recipe so feel free to add a little bit if that suits your tastebuds.

Ingredients
3 ripe bananas (I used four medium sized bananas to max out the fruit content)
90g caster sugar (I just used raw brown sugar)
150 g butter, room temperature
2 eggs
240 g Self Raising Flour
1/2 tsp bicarbonate of soda
30 g milk
1 tsp vanilla essence

Method

– Preheat oven to 160 degrees Celcius.
– Place bananas and vanilla essence in the bowl and mix for 5 secs/speed 4.Set aside.
– Add butter and sugar, and mix for 20 secs/speed 5
-Add the eggs one at a time and combine each for a few seconds on speed 5.
– Add the banana mixture and mix for 3 secs/speed 5
– Add the flour, bicarbonate of soda and milk, and mix for 15 secs/speed 5. Check the mixture to ensure the dry ingredients are well incorporated, otherwise use your spatula to give it a quick stir and mix again for a few more seconds.
– Pour into a lined cake tin and bake in the oven for 1 hour. Poke the cake in the middle to make sure it’s cooked through, otherwise cook it for an additional 10-20 mins, checking at 10 min intervals.
– Let the cake cool, cut into slices, enjoy!

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Mocha Mud Cake

Recipe adapted from this blogpost

Love me a good mud cake. I have already found my absolute favourite chocolate cake recipe so I’m starting to play with different mud cake variations. I found this basic mud cake recipe, took out a substantial amount of sugar and added more coffee concentrate to the mix. The result was incredibly moist and brownie-like.

Ingredients

200 g dark chocolate, Chopped in TMX (I used dark chocolate buttons)
250 g Butter, cubed
2 tbsp instant coffee
330 g warm water
210 g SR flour
100g g caster sugar, made in TMX
20 g cocoa powder
2 eggs
1 level tsp vanilla essence

Method

– Preheat oven to 150 degrees.
– Grease and line a cake pan.
– Chop chocolate on 5 secs/speed 8.
– Combine chocolate with butter, coffee and water and heat up for 2 mins/50 degrees/speed 3.

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– Add caster sugar and mix on 10 secs/speed 4.
– Allow to cool for 15 minutes and then add flour and cocoa, eggs and vanilla and mix on 10 secs/speed 3.
– Pour mixture into prepared cake tin and bake for 1- 1.5 hours until cooked, test with skewer. Cool cake in pan, cut into pieces and gobble up!

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