Tuesday, 8 February 2011

One of Your Five Drizzle Cake

Sorry to say, there will be no photographs of the peanut butter 'Fudged Fudge'. It simply didn't last long enough because it was too scrumptiously tempting - chocolatey, creamy, fudgey, nutty perfection. Ahem. Even if I do say so myself.

I've not been feeling so well over the last week - but you could tell I started to feel better this afternoon as I actually did some cooking after 9 days of living off the freezer and the generosity of the lovely friend (the same friend who brought me my Raffles Earl Grey tea back from Singapore - she is really, really lovely!). Ok, so dinner for everyone was from the freezer stockpile (that is looking a little low now) but I have baked a cake!

Due to a glut of overripe bananas, some old carrots and some slightly wrinkly courgettes (due to the no-cooking-for-9-days thing) I have made a cake by mashing and grating these, with some sunflower and pumpkin seeds thrown in too. I also haven't been to the shops for a while, so the rest of the ingredients were cobbled together so we will have to see if it works........

1/3 cup melted butter
4 mashed up overripe bananas
1 grated courgette
2 grated carrots
1 cup of golden caster sugar
1 cup of soft brown sugar
2 cups semolina flour
2 cups whole wheat flour
1 tsp baking powder
1 tbsp ground ginger
1/3 cup sunflower oil
3 eggs, beaten
1/3 cup pumpkin seeds
1/3 cup sunflower seeds

1. Preheat the oven to 175 degrees centigrade
2. Melt the butter and then mix in a large bowl with the mashed bananas, grated carrots and courgette
3. Stir in the sugars well, followed by the flours, the baking powder and the ground ginger
4. Stir in the oil and the beaten eggs, followed by the pumpkin and sunflower seeds
5. Pour into a large square baking tray - my preferred one is silicone as there is no need to grease or line it
6. Bake in the middle of the oven for about 50-60 minutes, or until you are sure it is cooked through when a skewer comes out clean
7. Once you remove from the oven poke holes with the skewer all over the cake......you'll see why as you read on......

I also decided to do a crunchy lemon drizzle topping - but only had 1 very old lemon which barely yielded any juice. So I added the juice of 3 pretty ropey oranges, grated some fresh ginger (which wasn't all that fresh!) and heated this to dissolve the last 1/4 of a jar of lemon curd before letting it cool. Once cool I added in about 150g golden caster sugar and poured it over the skewered cake. 

Now all that is needed is some patience while the cake cools and the topping (hopefully!) goes crunchy (as it should!!) and an open mind when tasting it! We'll see what the husband and sons think, and I'll try to post a photograph or two. If nothing else, we will all have had one of our five portions of fruit or vegetables for the day after eating a slice of this cake!

    1 comment:

    1. Mmmmmmmmmmmm - sounds like a good way to use up those bananas. Funny how there are always bananas spare for a cake ;0)