Monday, 31 October 2011
Saturday, 10 September 2011
Friday, 22 April 2011
Tried out two new recipes recently - the first a standard banana cake from the Rose Bakery cookbook - the second a moist and delicious courgette cake courtesy of Nigel Slater
We'd been gathering a host of squishy over ripe bananas, and popping them in the freezer for a later use. Perhaps this was a mistake as they gave off rather a lot of liquid when defrosting, but I just baked for a bit longer than advised to get it to set.
1 tin of plain banana bread was nice enough, but the second had a whole bar of dark chocolate crumbled into it, absolutely delish.
Next weekend was a cake with grated courgette and apple - Nigel is right (isn't he always), it does have the consistency of ground almonds - this one is a real winner and will definitely make it again.
Here's the recipe if you want to give it a go.
Last year I'd made a Japanese colleague a lemon drizzle cake with raspberry topping for his birthday. This year he put in a special request for a cheesecake. Now, I'm not a big fan of fridge cakes - preferring the oven to work some magic on the ingredients, so felt it needed a bit of magic to enliven it up.
A lime and ginger mix went down a treat - with ginger syrup mixed into the gingernut biscuit base, and stem ginger pieces thrown in with the lime juice and cheesecake mixture. Very rich - as you can see, the office struggled to finish it.