Archive for Cake

Banana and blueberry muffins

September 7, 2008 at 12:19 pm · Filed under Baking, Cake, Vegan

I hold my hands up here and admit immediately that this is Wifeshui’s recipe, not mine, but she made these this evening and they were sooooo good that I had to put the method up here.

Ingredients

150g plain white flour
1/2 tablespoon baking powder
pinch of salt
25g light brown sugar
1 egg
150ml milk
2 tablespoons vegetable oil
1 banana
a few ounces of blueberry conserve (try to avoid jam, it’s a bit sweet – if you use it, I suggest reducing the sugar content of the muffins slightly)

1. Sieve together the flour, baking powder, salt and sugar.

2. Beat the egg, milk and oil together and fold into the dry ingredients.

3. Mash the banana into the batter as well (if you freeze the banana first and let it thaw overnight, it will mash very easily – it’s a good idea to freeze spare bananas before they go brown, as they can always be used in recipes like this.)

4. Half-fill six muffin cases with the mixture. Place a teaspoon of blueberry conserve on top, then cover with a little more of the batter. Put in a preheated oven at Mk 4 (180 degrees) on the middle shelf, and bake for 30 minutes.

Leave a Comment

Banana & Orange Cake

July 12, 2008 at 8:49 pm · Filed under Cake, Dessert

This was adapted rather freely from a vegan, gluten-free parsnip cake when we only had about half of the required ingredients to hand. It’s no longer vegan or gluten-free, though. Nor does it contain any parsnip.

Ingredients:

250g white self-raising flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
7 tablespoons olive oil
130g brown sugar
4 bananas, mashed
2 tablespoons poppy seeds
Juice & zest of 1 orange
1 egg, beaten

1. Preheat oven to 180 degrees C. Line a 2lb loaf tin with greased baking parchment.

2. Sift the flour, baking powder and spices together in a large bowl. Add all the other ingredients and mix together to form a thick batter.

3. Spoon into the loaf tin, and bake for 45-50 minutes on the middle oven shelf.

This is a pretty versatile recipe – replace the poppy seeds with two tablespoons of cocoa and a handful of chocolate pieces for a chocolatey version, or add chopped crystallized ginger and maple syrup instead of 50g of sugar. The picture shows a version which replaced half the oil with peanut butter, removed the orange juice and poppy seeds, and added an extra banana – and it was awesome!

Comments (1)