Tag Archives: cake

Cinnamon cake with caramel and bananas

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Two bananas were turning black here, and I had seen this lovely Danish upside-down  banana cake recipe, so clearly it was time for cake.  (Is it ever not time for cake?) However, I had failed to notice that I needed bananas both for the cake base and batter, so this is an effort to salvage the cake with what was on hand. Oil added to save defrosting butter from freezer. The original looks so much nicer! It also has proper caramel. This was not a pretty cake, but moist and quite tasty, and was enjoyed after Sunday lunch.

Cinnamon cake with caramel and bananas

Caramel
120 gr sugar
25 gr butter

2 ripe bananas

Batter:
2 medium eggs
1 tsp vanilla sugar
75 gr soft butter
20 g oil
150 ml milk
 (from milk powder…)
50 gr white sugar
125 gr white wheat flour
1.5 tsp baking powder
1 tsp cinnamon

To make caramel, melt sugar in a small frying pan (do not stir), then take off heat and add butter. As you can see, I failed to melt the sugar through and bunged it in the parchment-lined cake tin in the hope that it would even out while baking. It did not. Next time I would just layer brown sugar and butter in cake tin.

Whisk eggs, milk, butter, oil. Add dry ingredients.

Peel bananas and slice lengthwise. Place banana slices in parchment-lined cake tin, then pour over caramel. Then pour over batter. Bake at 180C for 40 minutes. Cool on rack, then invert and serve.

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Notes: nice cinnamon flavour and not too much banana taste, which is good as I do not like bananas. The slightly crunchy failed caramel was nice with the cake. Next time, maybe another egg, a little more milk and flour and a smaller tin? This was a 24 cm tin. Some tart creme fraiche on the side would have been good.  We still demolished a respectable amount of it at first sitting.

tro-tro

Tro-tro slogan of the week: ORGANIC. Tro-tros are minibus taxis, often old German or Dutch plumber vans, and they normally have religious slogans on the rear window.  GOD SAVES, INSHALLAH, GOD BLESS, and such. I quite liked this one.

 

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Ricotta cake with plum and peach

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A new and improved coconut stand spotted in Accra! Normally coconuts are sold from a flatbed hand-pulled cart, like the one below at Danquah Circle. When you buy it, the top is slashed off and you get your fresh coconut, ready to drink (often with a straw).

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Here’s a cake made for a Sunday lunch: more post-holiday baking. This is a light ricotta cake with plum and peach. It’s based on this Raspberry-Ricotta Cake from Epicurious, which looks lovely, but less sweet, and with fresh fruit and some crushed amaretti biscuits thrown in.

Ricotta cake with plum and peach

70 g crashed hard amaretti biscuits, like these

4 medium eggs (or 3 large)
3/4 cup sugar
1 tsp vanilla sugar (or 1/2 tsp vanilla extract)
3/4 tsp salt
1 cup ricotta (250 grammes)

2 teaspoons baking powder
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt

115 grammes softened butter
1.5 cup chopped fresh plums and peaches  (about 1 of each, depending on size).

Heat oven to 180C, and line a 24 cm cake tin with parchment paper. Rub a little butter on the internal sides of pan.

Whisk eggs and sugar, then add ricotta and vanilla, then soft butter. Whisk in flour, sugar, baking powder, and salt gently.  Now you have a light but quite buttery batter. Pour half into tin, then top with half the chopped fruit and half the crushed amaretti.  Pour over the rest of the batter, then the rest of the chopped fruit and the other half of the crushed amaretti.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. This one baked for 55 minutes. Cool on rack before slicing into wedges. I wrapped it with a tea towel to keep the ants at bay, which was successful.

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This is halfway through adding batter to pan: batter, then chopped plums and peaches, then half the crushed amaretti biscuits. I don’t have one of it actually baked, but it was delicious!  We enjoyed it at lunch, and the leftovers kept well.

Note: I’ve been re-reading Emergency Sex and Other Desperate Measures: True Stories from a War Zone, published 2004 but still very good.

Cheesy poof birthday cake

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During our annual holiday week in Italy, there are usually several birthdays, and related cake baking. Given the challenges of baking in a temperamental gas oven, we planned ahead and brought a cake pop maker this year. We had also planned to make takoyaki (Japanese fried octopus balls) but never got that far, but we did make cake pops which were assembled  to a birthday cake. In Italy, the Crik Crok commercial cheese poofs are golden and round, and are something the birthday girl enjoys. When someone suggested a cheesy poof cake, it was just a question of working out how.

My genius husband made a cardboard scaffolding from the risotto box, and fastened a cheese poof bag on it, bolstered by an empty egg carton for bulk.

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Cake Pops

125g softened butter
125g caster sugar
2 medium eggs
2 tsp amaretto  (or vanilla extract)
125g self raising flour (I used plain flour and 1 tsp of baking powder)
2 tbsp milk

Butter for frying

Beat together the butter and sugar in a bowl until the mixture is light and fluffy. Add eggs, and beat until fully incorporated. Add flour and milk and beat until the mixture is smooth. (Recipe from the Lakeland brochure.)

We also made a batch with gluten-free flour and 2 tsp of blueberry cordial, on left in photo.  The gluten-free flour works fine, it was just a bit more absorbent than regular flour and a bit more butter was needed to avoid the cake pops sticking.

Enjoy with a sea view!

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