Tag Archives: easy

Banana & Rum Cake

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This Banana and Rum cake was made in the spirit of celebrating Fairtrade fortnight, not a gratuitous effort on my part to introduce rum into all aspects of my life.

Banana and Rum Cake (adapted from A Pastry Affair)

(yields a 9 x 5 inch loaf)

Ingredients:

115g unsalted butter
150g granulated brown sugar plus a bit more sprinkling on the top
2 large eggs
1 teaspoon vanilla extract
3 large ripe bananas, mashed and 1 sliced for decoration
125g plain flour
120g whole wheat flour
1tsp baking soda
1tsp baking powder
1/2 tsp salt
120 ml dark rum or spiced rum (whatever your preference is, I used Sailor Jerry)

Method:

1) Preheat your oven to 180C/160C fan/gas 4. Grease and line your loaf pan with greaseproof paper.

2) In a mixing bowl, crean together the butter and sugar with an electric whisk (or by hand if you’re feeling strong) till light and fluffy.

3) One at a time beat in the eggs, ensuring to mix well between each addition. Beat in the vanilla and mashed bananas, mix well.

4) Mix in the flours, baking powder, baking soda and salt. Mix well.

5) Finally, add the rum, incorporate fully. Pour the cake batter into the prepared loaf pan, place a line a sliced banana pieces down the centre of the pan (it will move when the bread splits) and sprinkle with brown sugar. Place in the middle of the oven for 50 minutes. Check with a toothpick/knife after this amount of time to see if it comes out clean, if not cook for a further 5-10 minutes.

6) Remove from the oven, leave to cool in the tin for 10-15 minutes, then transfer to a cooling rack.

Store well (if it lasts that long)

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The pastry affair has an abundance of other banana bread recipes I’m eager to try. Banana bread is a common go to recipe due to the simplicity of the ingredients and the fact its pretty much fool proof. Next time I’ll have a bash at the Coconut Pineapple Banana Bread. I’m also really intrigued by Belleau Kitchen’s Salted Caramel Upside Down Banana Cake, it’s simply beautiful!

 

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Coconut Key Lime Pie.

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I have never made Key lime pie before and by Key lime pie I mean ‘lime pie’ as it’s pretty damn hard to get Key limes in Britain. I did, however, have an abundance of desiccated coconut. I love that the coconut is ‘desiccated’- it just sounds so extreme. If I make this again (and I probably will as it was so ridiculously simple it shouldn’t be classed as cooking) I would put coconut cream in the baked filling as the overall taste was not that ‘coconutty’. Would make a killer dinner party desert with minimal effort.

Coconut Key Lime Pie. (adapted from the bbcgoodfood website)

Ingredients:

300g digestive Biscuits
150g butter , melted
1 x 397g tin condensed milk
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

To make it coconut: 75g desiccated coconut, plus 10g more to toast for decoration.

Method:

(1) Heat the oven to 160C/fan 140C/gas 3. Crush your biscuits, this is easiest in a food processor, or you can adopt the old fashioned approach and bash them with a rolling pin.

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(2) Mix with the melted butter and then, using the back of a metal spoon, press into the base and up the sides of a loose-based tart tin (I used a 22cm tin) Bake in the oven for 15 minutes, remove and leave to cool.

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(3) Place the egg yolks into a large mixing bowl and whisk for 3 minutes with an electric whisk. Then add the condensed milk, whisk for a further 3 mins, finally add the lime zest, juice and coconut and whisk for another 3 mins.

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(4) Pour this into your now cool base and place back in the oven for another 15 minutes, until set. Leave to cool and then refrigerate for a minimum of three hours.

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(5) To decorate: Lightly toast your desiccated coconut in a dry frying pan on a medium heat until golden brown, set aside to cool. Add the icing sugar to the double cream and whisk until soft peaks. Pile on top of the centre of the pie, sprinkle over the extra lime zest, some toasted coconut and some non-toasted and eat!

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It’s been such a beautiful day in Edinburgh today so I have spent the day soaking up as much sun as possible. I have to share this picture of my walk to Uni today as well as a song by The Lumineers, who make perfect sunshine soundtracks (and the song is so close to having my own name as the title)…

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Rye & Honey Soda Bread

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In the past few months I have developed a real obsession with soda bread. Whilst Paul Hollywood’s Red Onion and Cheddar Soda Bread will always be a firm favourite, this honey rye bread is a definite close second.

Ingredients

250g rye flour, plus a little extra for dusting
1 tsp bicarbonate of soda
¼ tsp salt
100ml plain yoghurt
100ml whole milk
50g runny honey
1 tbsp olive oil
1 tbsp of lemon juice

Method

(1) Preheat the the oven to 200C/390F/gas mark 6. Place the rye flour, bicarb of soda and salt in a large bowl.
(2) In a measuring jug mix the yoghurt, milk, honey, oil and lemon juice. Place a baking sheet on the middle shelf of the oven.
(3) Combine the wet and dry ingredients to form a sticky dough. Shape into a round ball shape and flatten. Sprinkle with a little flour and cut a cross into the top.
(4) Remove the baking sheet from the oven, sprinkle with flour and place the dough on the sheet. Bake in the oven for 25 minutes.

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Enjoy!

P.s Here’s a song to play whilst making it, it’s been well documented in this blog that I am a huge fan of Alabama Shakes, and having watched Silver Lining’s Playbook last night (Wonderful film) I have developed another unhealthy obsession with one of their songs.