Chocolate Banana Cake

In what must have been the largest turn-out to cake club ever, Amy said goodbye to her fellow cake clubbers and work colleagues with a tasty chocolate banana cake and a pile of other goodies contributed by clubbers and the WEM team. She will sadly miss the delights of Tuesday morning cake, one of the best incentives for coming to work on a Tuesday, but will continue to drool over cakes from afar.
Banana Chocolate Cake

Ingredients

100g butter

1 cup sugar

1 egg

1/2 cup plain yoghurt

1 teaspoon vanilla essence

1 banana, mashed

1 1/2 cups self raising flour

1/4 cup cocoa

pinch salt

1 teaspoon baking soda

1/2 cup boiling water

Method

Preheat oven to 180 C. Beat together butter and sugar, add egg and mix well. Mix in yoghurt and then banana and sifted dry ingredients. Sitr through baking soda dissolved in hot water. Pour mixture into a greased, lined cake pan (22 cm). Bake for 30-40 minutes.

Chocolate Ganache

Makes 4 cups

500ml cream

500g best quality dark chocolate, roughly chopped

Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.

If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

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Published in: on October 12, 2012 at 15:44  Leave a Comment  

Big Banana Bliss Cake

Gareth provided for the troops this week with the most enormous banana cake ever seen at Cake Club, nestling on the most enormous plate ever seen at Cake Club. Wholesome yet sugary with a crunchy nut topping, this was a definite winner, and seconds went down the gullets of the hungry cake clubbers even more quickly than the first helping. Gareth’s recipe follows.

Big Banana Bliss Cake
(a.k.a. Simple Banana Cake ex Stephanie Alexander’s ‘The Cook’s Companion’)

Batter
160 g softened butter
1 cup raw sugar
1 cup caster sugar
3 eggs
1¼ cups mashed ripe banana
A few drops of vanilla essence
300 g plain flour
1½ tsp bicarbonate of soda
¾ tsp ground cinnamon
¼ teaspoon mixed spice
¾ cup milk mixed with 1½ tsp lemon juice (or ¾ cup buttermilk)

Topping
4 tablespoons chopped walnuts
4 tablespoons self-raising flour
2 tsp ground cinnamon
125 g softened butter
4 tablespoons brown sugar

Butter and flour a 24 cm spring-form cake tin then line with baking paper. Preheat oven to 180°C.

Cream butter and sugar until pale and fluffy. Beat in eggs, banana and vanilla. Sift dry ingredients and add to mixture alternating with the milk. Spoon batter into tin. Combine the topping ingredients and scatter over top of uncooked batter.

Bake for around 45 mins or until cooked in centre. Cool a little in the tin on a wire rack then release from the tin to cool completely before storage. Delicious!

Published in: on July 10, 2012 at 18:45  Leave a Comment  

Banana Cake

Amy won the award for Freshest Cake Ever this week, after forgetting she was on cake duty until early on Tuesday morning. She mixed up a fine banana cake and served it up with gusto, and everyone went back for seconds.

Banana Cake
From the Women’s Division of the Federated Farmers Cookbook (circa really old).

100g butter
1.5 cups sugar
2 eggs
2 bananas
1 tsp vanilla essence
2 cups flour
0.5 tsp baking soda
0.5 cup milk

Make the whole thing in the food processor in an ad break (if you’re really organised!).
Cream butter and sugar, adding the sugar first or you end up with 0.5cm butter stuck to the bottom.
Add eggs, bananas and vanilla essence and beat until smooth.
Add flour and baking soda dissolved in milk and beat until smooth.
Bake at 180C for 45 mins.

Published in: on November 17, 2011 at 19:17  Leave a Comment  

Fruit Club

As 2011 dawned fresh and sunny, and Cake Club slowly awoke to a new year of cakin’ delights, Kat, Pen and Janine provided a light and fluffy start to the next 52 weeks of digestive challenges. Fruit Club, designed especially to sound almost healthy, but in the end living up to the Cake Club ideals of high fat and sugar, with a dash of alcohol, went down very well with the troops. The recipes follow.

Fruit salad

Blueberries
Raspberries
1 nectarine
4 plums
1 peach
apple juice to cover
dash of peach schnapps (or whatever you can find in the Party Box)

Mix. Stir. Consume.

Whipped cream

Whip up a bottle of cream. Add a couple of spoons of icing sugar and a yon of vanilla essence.

Fresh Fruit Ice-cream (from Page Lawson)

4 parts fruit
2 parts cream
1 part sugar

Best made with frozen fruit that has been half defrosted.
Mix cream and sugar in a food processor, add fruit and process until smooth.
Freeze and eat (best taken out of freezer half an hour before eating).
You can always add extra chunks of fruit just before half way through the freezing process e.g. passionfruit (or passionfruit syrup) or blueberries or pieces of chocolate

Flavours for fruit club
Banana and passionfruit…stir in the passionfruit once the icecream is partially frozen
Blackboy peach
Apricots

Raspberries or any other fresh fruit will also work.

Pavlova

Recipe to come…

Banana Crumble Cake

There has been a lot of cake consumption going on lately, and although this banana crumble cake was wheeled out a good two weeks before it has made it onto the world wide web, we all still have fond memories of its delightful moist crumbliness combined with a crunchy coconut topping, a soupçon of banana and overtones of wholesomeness. The report will follow shortly.

Published in: on October 20, 2010 at 18:59  Leave a Comment  

Hummingbird Cake

This artistically named and executed bit of bakery was provided by Robyn despite her own last minute lack of bodily presence. Perhaps 10 am meetings should in future be outlawed? The cake went down supremely well, and it was only with real restraint and dogged determination that the Cake Clubbers present were able to leave a slice of the Hummingbird on the platter to go back to Robyn at the end of tea time. Her recipe follows.

Hummingbird Cake
225 g can crushed pineapple, undrained
3 bananas, mashed
1 cup chopped, blanched almonds
2 teaspoons vanilla essence
1 1/2 cups oil
3 eggs
3 cups flour
1 tsp baking soda
1 tsp ground ginger
1 cup sugar
1/2 tsp salt

Preheat oven to 180°C.
Mix all ingredients until just combined. Pour into a 23 cm lined and greased cake tin and bake for 1.5 hours until golden brown.
Leave in tin for 15 minutes, then turn out and cool completely.

Frosting
50 g softened butter
250 g softened cream cheese
1 tsp vanilla
2 cups icing sugar

Beat the butter and cream cheese until smooth, then beat in the vanilla and icing sugar. Split the cake into 2 or 3 layers, then fill/cover inside and out with the frosting. Leave to set before serving.

Published in: on September 25, 2010 at 20:33  Leave a Comment  

Banana cake with Passionfruit Icing

This week Sam produced a banana cake with passionfruit icing. As such, it fulfils two of the five fruit and veg a day necessary to maintain a cold nose and a glossy coat, and could be considered almost healthy. However, on grounds of taste (both visual and gustatory), it was agreed to allow it into the cake club dossier and it was duly demolished with great glee. Sam’s report will follow shortly.

Published in: on August 26, 2010 at 04:34  Leave a Comment  

Caribbean Chocolate Rum Cake

Hot on the heels of previous chocolate cakes came Amy’s boozy rum cake. Described by the cook as “a ripper cake,” this contender for New Zealand’s hottest work baker went down in double quick time, to a calypso beat tapped out with spoons on the table, by dozens of Cake Clubbers hungry for seconds. Amy’s report follows.

Caribbean Chocolate Rum Cake

115 g butter
0.25 cup brown sugar
2 eggs
2 ripe bananas
2 Tbsp desiccated coconut
2 Tbsp sour cream
1 cup self-raising flour
3 Tbsp cocoa
0.5 tsp baking soda

Cream butter and sugar. Beat in eggs, then add bananas, coconut and sour cream. Fold in flour, cocoa and baking soda. Bake in a ring tin at 180°C for 45-50 mins. Turn from tin and leave to cool completely.

Syrup

0.5 cup castor sugar
2 Tbsp dark rum
50 g chocolate

Syrup: Gently heat sugar and 4 Tbsp water in a pot, stirring continuously until sugar has dissolved. Boil rapidly for two minutes and remove from heat. Stir in rum and chocolate until mixture is smooth. Carefully spoon over top and sides of cake. Decorate with tropical fruit and chocolate shapes or curls.

The recipe is from The Chocolate and Coffee Bible. Because I am lazy, I made the entire cake in the food processor but I’d recommend putting the sugar in before the (softened) butter or you end up with 0.5 cm of butter stuck in a solid layer on the bottom of the whizz! The syrup made enough for two cakes but it is also good on ice cream (or porridge if you need help getting started in the morning).

Published in: on August 26, 2010 at 04:26  Leave a Comment  

Banana Sour Cream Pie

Janine was this week’s hottest home baker, with an individual-pie-based offering. Her report follows.

Easy to make and rather delicious. Lovely creamy filling with lemon and sour cream to give it a gentle tangy taste. This was adapted from the Moosewood Cookbook. Adding extra lemon juice and bananas increases the intensity of the flavour.

Base
1 packet of arrowroot biscuits or similar
6 Tbs melted butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup finely chopped almonds (optional)

Blitz the biscuits in the food processor to a crumb. Combine all ingredients and mix well. Press firmly into a 9 inch pie dish, building up thick sides with a nice edge.

Filling
300 gm softened regular cream cheese (a 250 gm pottle is fine)
125 gm sour cream
1/2 cup packed brown sugar
2 Tbs fresh lemon or lime juice (4-6 Tbs lemon juice gives it an extra tang)
3/4 cup mashed ripe banana (2-3 ripe but not squishy bananas)
1/2 tsp vanilla essence

Add all the ingredients to the food processor. Beat together until well blended. Pour into crust. Chill 3-4 hours at least, overnight ideal. Garnish with chocolate flakes and strawberries before serving.

Published in: on March 25, 2010 at 20:15  Leave a Comment  

Indian Yoghurt Banana Cake

At the inaugural meeting, Kat presented an Indian Yoghurt Banana cake to the hordes of hungry mouths (who were not quite so hungry after devouring Pen’s delectable dessert). It had been trialled previously and was a very dense but tasty success.

Indian Yoghurt Banana Cake
Based on a recipe from Bake your cake and eat it too by Tamara Milstein (R&R Publishing)

80 g dessicated coconut (toasted)
125 g ghee
150 g caster sugar
40 g brown sugar
2 large eggs
3 medium bananas (ripe)
200 g thick plain yoghurt
250 g self raising flour
1 tsp cinnamon
½ tsp mixed spice

Icing
200 g sour cream
100 g icing sugar

Preheat oven to 190°C
Line the base of a 22-24cm cake tin with baking paper
Grease the tin and pour in the dessicated coconut. Tip the tin to coat the greased sides with the toasted coconut, and reserve the excess coconut for the cake batter.
Beat ghee and sugars in a bowl until thick and creamy, then add eggs one at a time, mixing well after each addition. Meanwhile mash the bananas.
Remove the bowl from the mixer, add the mashed bananas, yoghurt, flour, cinnamon, mixed spice and remaining coconut and combine with a wooden spoon until there are no floury bits left.
Spoon mixture into the prepared cake tin and gently smooth the top.
Bake at 190°C for 55 minutes (or until firm and ‘springy’ when pressed in the centre of the cake – Kat did 50 minutes at 150°C in a fan oven, which tasted nice).
Remove from oven and allow to cool in the tin for 15 minutes, then remove from tin and cool completely.
When cool, place on a platter and ice.

To make icing mix together the sour cream and icing sugar until thick, then spread onto the cake.

Notes:

To make your own ghee, take 200 g of butter and melt in the microwave on high power in a glass jug. Mix gently until all of the butter has fully melted, and then leave to settle for 15 minutes. Skim off the top layer of clarified butter (ghee), and place in another container. Place in fridge (or freezer) until hard enough to beat together with sugar.

Crème fraiche may work better in the icing. The sour cream did not become thick despite extensive mixing.

Published in: on March 11, 2010 at 20:59  Leave a Comment