Banana-Blueberry Cakes with Avocado Frosting

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Avocado is a superfood. Blueberries are a superfood. Banana and apple have always been drilled into us as part of a healthy diet. The result? Not so guilty pleasure! And it looks pretty too 🙂

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If you haven’t made many mini cakes, I would recommend you try it! It’s quite easy to get hooked, I already made some carrot and boysenberry ones previously. All you need to so is bake one sheet cake and cut afterwards. You end up with some off cuts but they never seem to go to waste 😉

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For once I went to town on the picture-taking. I hope they give a good idea of how I piped the frosting etc.

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Some of you may have worked with stevia before and be quite familiar with it. If you haven’t, and don’t have any in your wonderful kitchen haven, then you can use some honey and/or icing sugar to sweeten the avocado frosting.

 

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Aren’t edible flowers amazing, may I add……? Thumbs up nature. I also made some smaller ones without the flowers:

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They were just as delicious but they just have another look.

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Now that I have spammed you, I shall get onto the recipe!

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Blueberry-Banana Mini Cakes with Avocado Frosting
Ingredients:
Banana-Apple Cake:
3/4 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 small banana, mashed
1 apple, grated finely
3 Tbsp vegetable oil
1/2 cup water
Avocado frosting:
1 avocado
Dash lemon juice
1 tsp stevia (ground leaf), or to taste
To decorate:
1 small punnet blueberries (only a handful really)
Edible flowers
Desiccated coconut

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

In a large bowl, mix together the flours, sugar, baking soda and baking powder. In another bowl, mix the egg, banana, apple and vegetable oil. Fold the wet ingredients into the dry and add the water a bit at a time until you have a thick but pourable batter. Pour into the tin and bake for about 20 minutes, until a skewer comes out pretty much clean when inserted into the middle. Leave the cake to cool.

Take out of the tin and cut into the desired shapes you have in mind. As you can see, I make three larger cakes (about 10cm diameter and four little ones (about 4cm diameter).

Make the frosting; either use a little blender to blend the avocado, lemon juice and stevia or pass the avocado through a sieve until there are no lumps, and then add the lemon juice and stevia. Mix until combined. Spoon the frosting into a piping bag or plastic bag and snip the corner (Note: I found it best to have all the pieces of cake arranged on a tray and to ice each one, then decorate and decide which to put as the top/bottom after).

Now arrange the blueberries as the filling (on the larger cakes) and on top, followed by the edible flowers and sprinkle with the coconut. Place the top layers on the bottom layers and plate up if you are serving to a group. Or maybe you just want to impress yourself, go ahead!

Enjoy. Please. The frosting isn’t as good the next day, but the cake lasts amazingly, it’s just as good on the 3rd day as the 1st. I blame the fruity goodness.


H
ave a good week everyone 🙂

 

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Apple-Oat Dessert Cake (Vegan!)

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Just a quick wee recipe to get you through the week! If it is fall/autumn in your area of the world, then these apples will be a hit, I’m sure 🙂 Plus it’s all one bowl! In half an hour, you can have morning or afternoon tea on the table. I had mine with some leftover caramel sauce (use coconut cream instead of cream if you are making vegan caramel sauce).

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Have a good week everyone! 😀
Vegan Apple Dessert Cake
Ingredients:
250g wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ginger
100g brown sugar
210g apple, chopped
1 Tbsp white vinegar
1/4 cup oil
1 cup water
1 Tbsp oats to top

Instructions:
Preheat the oven to 180 degrees celsius and line a 20cm square baking tin.

In a large bowl, mix in the flour, baking powder and baking soda, ginger and sugar, followed by the apples. Make a well in he middle and mix in the vinegar, oil and water until all combined. Pour into the tin and top with some oats, Bake for 20 minutes, until a skewer comes out with only a few crumbs.

Cut and enjoy!

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‘Apple Pie’ Sandwich Cookies

Hello everyone! Hope you’ve been having a good week 🙂

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I’ve been trying to perfect the art of baking for two in my Aunty’s tiny Wellington kitchen 🙂 Sadly I can’t get the photos off my phone at the moment, apologies, so here is a recipe from my last holidays!

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Apples and cinnamon are just best friends, right? Apple crumble, apple tart, cinnamon porridge with apples, the all famous apple pie….. and now in cookie form too 😀

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They aren’t really difficult, they just have three components (which aren’t difficult either!) and they even have an apple filling! Which is just apple and a bit of honey. Mmmm. You could put jam into the middle and make it a linzer torte sandwhich cookie, or even just use apple butter/puree that you already have or have bought 🙂

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The cookies are nice and soft sugar cookies so the filling doesn’t squish out when you bite down…..! Usually I’m a crunchy biscuit kinda gal but I thought I’d honour the northern hemishpere with this one 🙂 Plus apple pie is much celebrated there!

‘Apple Pie’ Sandwich Cookies
Ingredients:
Cinnamon Cookies:
75g butter, softened
1/4 cup brown sugar
1 egg
1&1/4 cups flour
1 tsp cinnamon
Apple Filling:
1/2 an apple
1 tsp honey
Cinnamon-Apple Frosting:
25g butter, softened
1/2 cup icing sugar
1/2 tsp cinnamon
->some apple filling from above
Dash of milk

Instructions:
Preheat the oven to 180 degrees celsius and grease or line one baking tray.

Beat the butter and sugar until light and fluffy. Gently mix in the egg. Combine 1 cup of flour with the cinnamon (just so you don’t add too much, it depends on the size of the egg!) and add it to the butter mixture a bit at a time. Continue to add until you have a firm dough (at this point you may have to add the extra flour). Roll out until 3-4mm thick and cut into cookies (I used an apple shaped cutter I remembered I had from when I was tiny! You can use any cutter you like). Place on the tray and bake about 10 minutes, until firm and the cookies move when nudged. Cool completely.

Meanwhile you can make the filling! Chop up the apple into tiny little cubes (or grate it and chop finely if you like) and place in a small bowl. Microwave on high for a minute and stir in the honey. Microwave for another minute. The apples should be golden cooked through. Chill.

Now, for the frosting! Beat that butter, icing sugar and cinnamon until smooth and light! Add in a about 2 tsps of the apple filling too.

To assemble, pair up the cookies into similar sized ones (sometimes they get a little morphed). Onto the bottom of one cookie, pipe or spread some frosting, leaving a gap into the middle for the filling. Dollop in about 1/2 a tsp of the apple filling into the hole and place the bottom side of the top cookie on top! Repeat until finished 🙂

Note: I like to frost all the bottom halves of the cookies first so that I can use up all the frosting and have it all even. Up to you!

Makes 16, they last well for 3 days!

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Have a good week everyone! Also yummmm apple pie 🙂
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Sami xx

Apple and Cherry Friendship Cake AKA How to Use Up Sourdough Cake Starter

Yes, how cute indeed! Not the cake, she’s a hefty but loving thing; the idea. This is also referred to as Amish cake or Herman the German Cake. I don’t include a recipe for the sourdough starter, because I know for a fact that there are a number of wonderful bloggers and writers who have done wonderful jobs of describing and detailing the process. I’ll leave it to them 🙂
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The final stage of the starter requires you to split the dough into four amounts and use one of them for a cake, giving the others away to friends (hence ‘friendship’). Unfortunately, our batch of starter sat there for a few more days and eventually it got the point where I knew I had to use it all up somehow. For those of you who are looking to do the same, I have a recipe to help you!
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I am sure we are all feeling the effects of Christmas time, whether we be in the northern or southern hemispheres, so I found this cake made the cut. It’s full of fruit and spices, and is ridiculously easy. Just mix all the ingredients together and voila! Bake away! HOWEVER please do not get too hasty when unmolding the cake! I did it while mine was still warm and it almost fell apart. Not my greatest culinary moment, I admit 🙂 Still, the cake was delicious, with a nice sourdough tang (gentle, I promise), much more of a success than I had expected.

Just a few more notes!
-I am quite sure that a circle cake tin will do just fine, as that is what all the other friendship cake recipes I have seen use.
-Not cherry season? You could use tinned cherries or just leave them out. Or use other fresh or frozen berries.
-Go nuts on the spices! Adapt them to your tastes.
-This recipe uses the sourdough by weight. A bit annoying, sorry, I know! I still had enough dough for one more part to give away though.

Apple and Cherry Friendship Cake
Ingredients:
150g white sugar
300g flour
2&1/2 tsp baking powder
2 tsp cinnamon
2 eggs
150ml oil
300g sourdough starter
100ml milk
240g chopped apple
170g cherries

Instructions:
Grease a large ring tin and preheat the oven to 180 degrees Celsius.
Mix the sugar, flour, baking powder, cinnamon, eggs, oil, sourdough and milk until smooth. Mix in the apple and cherries, then pour into the tin. Bake for one hour, until a skewer comes out clean when inserted.
Cool completely in the tin, then turn out carefully and serve. Lasts a few days.

Enjoy everyone, thank you for reading!

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