I’ve loved this cake ever since I tasted it in the States years ago. Not only does it have a cool name but your house will smell unbelievable.
This is also a good way to use up over ripe bananas if you can’t face banana bread (this is much nicer). Cinnamon can be swapped for ground ginger if you’re not a fan.
For the cake
130 Gram Tin of pineapple in natural juice (chop the pineapple finely, and keep the juice)
2 Ripe bananas (mashed)
280 Grams Caster sugar
210 Grams Self raising flour
2 Tsp Ground Cinnamon
60 ml Pineapple juice (from the tin of pineapple)
170 ml Oil
For the frosting
60 Grams Butter
120 Grams Cream Cheese
180 Grams Icing sugar
75 Grams Pecan nuts (Chopped)
Grated zest of one lemon (optional)
Preheat your oven to 180 degrees. Lightly grease a 20 cm (8 inch) cake tin and line with baking paper
Add the banana, chopped pineapple and sugar to a large bowl and mix until combined. Add the flour and cinnamon and mix well
Whisk the oil, eggs and pineapple juice together before adding to the banana mixture. Stir until properly combined
Transfer the cake mix to the baking tin and bake for 1 hour or until you can insert a skewer in the centre and it comes out clean. Allow to cool in the tin for another 15 minutes. Allow to cool completely before topping with icing
To make the icing, whisk the butter and cream cheese together (I use an electric whisk). Gradually add the icing sugar and orange zest.
Spread the icing evenly over the top of the cooled cake and sprinkle with pecans
It’s cold, dark, and miserable outside, I’m having a “big” birthday and there is nowhere open to go out and celebrate.
To try and stave off the impending dispair this will bring, for the mean time I’m all about the comfort food.
I’ve made blondies before and they have a similar texture to brownies but as they don’t use chocolate, they have more of a caramely flavour. This works really well with apple and cinnamon. This time of year these are the flavours I love.
These are great with a cup of tea or coffee, but they’re also fantastic with custard or ice cream as a dessert. These freeze well, and will last 2-3 days in an air tight tin.
2 Apples (peeled, cored and cut into 1cm cubes)
1/2 Tsp Baking powder
100 Grams Soft brown sugar
100 Grams Caster sugar
1 Tsp Cinnamon
275 Grams Plain flour
1/2 Tsp Salt
100 Grams Butter (melted)
Preheat your oven to 180 degrees, and line a 8 in x 8 in baking tin
Add the eggs and sugar to a bowl and mix with an electric whisk until light and fluffy
Gradually whisk in the melted butter (allow to cool a little before adding)
Hold back 2 tablespoons of flour, but gradually add the rest of the flour, baking powder and cinnamon and fold into the sugar and eggs mix with a metal spoon
Once you have peeled and chopped the apples toss the pieces in the 2 tablespoons of flour
Fold the chunks of apple into the batter until evenly distributed
Transfer the mix to the baking tin, and bake for 50 minutes. Check . Allow to cool in the tin for 15 minutes before cooling on a wire wrack
Christmas eve is a strange day, and kids especially are over excited and bored. A bit of Christmas baking keeps them occupied. Even if you don’t have kids, it’s a nice way to get into the Christmas spirit, and your house will smell fabulous.
Many years ago I lived in Germany, where I was introduced to the crack cocaine of all Christmas baking, the snickerdoodle.
These are soft, chewy, buttery little cookies that are rolled in sugar and cinnamon before going to the oven. While in the oven the sugar and cinnamon melts and crisp up around the already delicious cookie.
I sincerely apologise in advance for any weight gained as a result of these cookies. I know there is a lot of butter and sugar, but it is Christmas after all ( these are delicious at any time of year though, and work really well as a base for a scoop of vanilla ice cream too)
Please do try them though, they smell absolutely heavenly, and you can always off load the extras (as if), on friends and family. These live very happily in an airtight container for up to 5 days.
For the cookies
370 Grams Plain flour
2 Tsp Baking powder
230 Grams Butter
1/2 Tsp Salt
300 Grams Caster Sugar
For the coating
50 Grams Caster sugar
1 Tbsp Ground cinnamon
Add the flour, salt and baking powder to a bowl
In a separate bowl beat the softened butter, and sugar for 2 minutes or until light and sluff
Add the eggs one at a time, and the vanilla, then add the flour mix gradually.
When all the ingredients have been thoroughly combined, chill in the fridge for an hour to allow the dough to firm up
After an hour take mix out of the fridge, and mix the sugar and cinnamon for the coating together in a small bowl
Make small balls of cookie dough about the size of a walnut. Roll in the sugar mix
Place the balls if cookie dough on baking parchment on a cookie sheet for 8-10 minutes in an oven preheated to 200 degrees. Make sure to give them plenty of room to spread od else they stick together
Remove from the oven and allow to sit on the baking sheet for another 10 minutes