Wednesday, December 30, 2009
It was my brother-in-laws birthday yesterday, and I was in charge of the birthday cake.
The last person to do the grocery shopping doubled up on bananas and my parents couldn't help but pick MORE berries, so our fridge was getting rather full of berries that were about to turn bad.
I hate seeing things go to waste so decided to make a banana and raspberry cake, with white chocolate ganache and berry couli...
I just used a banana cake recipe from Aliyson Holst and added berries to the mixture.
150 g butter 1/2 tsp baking soda
3/4 c sugar 1/2 c milk
2 eggs, beaten 3 medium sized bananas, mashed
1 tsp vanilla essence 1/2 c raspberries
2 c flour
2 tsp baking powder
White chocolate ganache (see christmas gifts below)
2 cup berries
2 Tbsp icing sugar
2 Tbsp orange juice or water
Put all ingredients in a food processor. Process until smooth.
Preparation for Banana and Raspberry Cake:
Pre-heat oven to 180 degrees celsius. Grease and line a 20 cm square cake tin with baking powder.
One thing I love about being at home is that mum has cooking spray! We never had this in our student flat...ahh the comforts of home.
In a jug or small bowl, stir together the butter, sugar, beaten eggs and vanilla essence.
Sift the flour, baking powder and baking soda together in a large bowl and make a well in the centre.
Pour in the melted butter mixture and stir carefully with a wooden spoon, incorporating the milk and banana at the same time. Gently stir in the raspberries.
Turn the mixture in prepared cake tin
Bake in the preheated oven for 35-40 minutes or until a cake skewer inserted comes out clean. Allow to stand in tin for 10 minutes before turning out onto a cake rack to cool.
Ice with white chocolate ganache
Drizzle over berry couli
and serve with cream and berries...
I'm off to the Marlborough Sounds, hopefully to enjoy more sweet things...Happy New Year to you all!x