Re the bread ... it’s all been said ... I too like a fairly dense wholemeal but I sometimes add up to one third white bread flour. I sometimes add some barley meal if I can get it, or fine oatmeal and some rolled oats. Other sometime additions to wholemeal loaves are chopped walnuts and honey, sun dried tomatoes and olives, caramelised onions and various seeds including today’s pumpkin seeds.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
As promised, recipe for chocolate banana cake experiment.
Chocolate banana cake - recipe
adapted from Oz Woman’s Weekly Chocolate cookbook.
Best made
a day in advance to develop the flavours but can also be served warm, dusted
with icing sugar and a dollop of whipped cream if preferred. I did mine in advance and then added a
chocolate ganache.
I always add a sachet of vanilla sugar to cake recipes.
125g butter, softened 180g fine cane sugar 2 eggs 2 ripe bananas, mashed 180g self-raising flour* 2 tbs cocoa powder ½ tsp bicarb of soda 150g pot plain Greek style yogurt or sour cream
Heat the oven to 180C/160C fan and grease a ring mold.
Cream the butter and sugar till light and fluffy then add the eggs, one at a
time with a bit of flour and beat well till combined. Beat in the bananas then gently beat or fold in the flour, cocoa, bicarb and
yogurt or sour cream.
Pour into the mold and level it then bake for about 45 mins until done. Use a metal skewer to test for cooking in the
usual way.
Leave to cool in the tin 10 minutes then turn out if you’re serving it
warm. Let it cool on a wire rack for a
further 10 minutes.
If you’re serving it the next day, it can stay in the mold to cool
completely. Turn out onto a serving
plate and pour over a ganache made with dark chocolate and pouring cream.
* If, like me, you can’t get UK self-raising, use plain flour for patisserie and add a
sachet of baking powder.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I made ginger cake this week. Always seems an odd mixture as its a batter type, but makes the lightest sponge cake ever. May try a variation on the recipe by leaving out ginger and adding maple syrup instead of golden syrup so have a maple sponge next time.🤔😁
Bit early for Xmas cake isn't it Logan? Can't stand glacé cherries so I spend ha the year looking fr dried cherries for when I make our Creole Xmas cake, which reminds me, ours should be mature enough to eat now.
Love home-made soups Islander, - meaty, fishy, veggie. Yum.
AR - Looks a lovely recipe but I'd put ginger in that anyway cos I love a ginger cake.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
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Other sometime additions to wholemeal loaves are chopped walnuts and honey, sun dried tomatoes and olives, caramelised onions and various seeds including today’s pumpkin seeds.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Chocolate banana cake - recipe adapted from Oz Woman’s Weekly Chocolate cookbook.
Best made a day in advance to develop the flavours but can also be served warm, dusted with icing sugar and a dollop of whipped cream if preferred. I did mine in advance and then added a chocolate ganache.
I always add a sachet of vanilla sugar to cake recipes.
125g butter, softened
Heat the oven to 180C/160C fan and grease a ring mold.180g fine cane sugar
2 eggs
2 ripe bananas, mashed
180g self-raising flour*
2 tbs cocoa powder
½ tsp bicarb of soda
150g pot plain Greek style yogurt or sour cream
Cream the butter and sugar till light and fluffy then add the eggs, one at a time with a bit of flour and beat well till combined. Beat in the bananas then gently beat or fold in the flour, cocoa, bicarb and yogurt or sour cream.
Pour into the mold and level it then bake for about 45 mins until done. Use a metal skewer to test for cooking in the usual way.
Leave to cool in the tin 10 minutes then turn out if you’re serving it warm. Let it cool on a wire rack for a further 10 minutes.
If you’re serving it the next day, it can stay in the mold to cool completely. Turn out onto a serving plate and pour over a ganache made with dark chocolate and pouring cream.
* If, like me, you can’t get UK self-raising, use plain flour for patisserie and add a sachet of baking powder.
Make small holes and put sherry/fortified wine in.
It's got 1 lb of glase cherries in.
Love home-made soups Islander, - meaty, fishy, veggie. Yum.
AR - Looks a lovely recipe but I'd put ginger in that anyway cos I love a ginger cake.
Oops, just checked and it's 5 fluid ounces or a quarter of an imperial pint.