Strawberry Banana Ring Cake with Lemon Frosting

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‘C’ for cake! Also for ‘couldn’t help myself’ as, as you can see, I took a slice of the cake before it was even frosting. Sorry about that.

‘C’ could also stand for ‘confused’ as I forgot to put oil in this cake, but it still turned out really nicely. If you are game, then I would add about 1/2 a cup of olive oil and slightly less water.

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At least the icing is absolutely delicious. It’s quite cool to decorate a cake this way, because you can drape and decorate with almost anything that links to the flavours. Banana chips, fresh strawberries, lemon slices, mint leaves, candied lemon peel, freeze-dried berries…. the list could go on! Here is the recipe, and I hope you have a lovely week 🙂

Banana, Lemon and Strawberry Ring Cake
Ingredients:
Cake:
2&1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
Zest of one lemon
3 bananas, mashed
1 punnet/cup strawberries (give or take)
2 eggs
1 tsp vanilla essence (optional)
250mls+ water
Frosting:
75g butter, softened
Zest of one lemon
1 cup+ icing sugar
To decorate:
Geranium leaves/edible flower petals
Kaffir lime leaves
Lemon Zest

Instructions:
Preheat the oven to 180 degrees Celsius and grease a ring/Bundt tin.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and lemon zest until combined.

Blitz the strawberries until smooth, and mix in a bowl with the bananas, eggs and vanilla essence. Mix VERY gently into the dry ingredients along with the water, until the batter is smooth. If the mixture is too thick, then add a bit more water.

Pour into the tin and bake for an hour, until the a skewer comes out clean when inserted. Cool in the tin for about 20 mins, then remove and cool on a wire rack.

When cool, beat together the butter, lemon zest and icing sugar until light and fluffy. Spread on top of the cake, then decorate with edible flowers, leaves, lemon zest and maybe some more strawberries.

Makes quite a large cake, and lasts well about 3 days.

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