Leftover-Porridge Banana Cake

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Another banana cake, but this one is different?! It’s handy to use up that porridge you didn’t eat, and those bananas that got a littttle too brown. Plus it’s perfect for breakfast or a pudding! Enjoy 🙂

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Leftover-Porridge Banana Cake
2/3-3/4 cup leftover porridge
Two mashed bananas
1 egg
Cinnamon, vanilla, chinese five spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup any sugar or honey (add a bit more flour if you use honey)
1 cup-ish flour (depends on how much porridge)

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20x20cm tin (or just grease it!).

In a bowl, mix all the ingredients together. Yup, that easy. Pour into the tin and sprinkle with some more spice if you like. Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!

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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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Chelsea’s Strawberry Genoise Cake

 

 

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Another cake! This one was a birthday cake for one of my friends, a sweetheart who adores anything French and speaks the language well (we have been learning it together since we were 10 years old…..!). As you can see it was strawberry season when it was made….. It’s a tad more complicated than my usual cakes and slightly more ‘francais’ so if all the components seem a little over the top altogether, then just adapt and take what you will from it 🙂

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It looks pretty anyway! Although I have to admit I used food colouring for the pink icing, something which I am not usually fond of doing…..

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Anyway, here is the recipe!

Chelsea’s Strawberry Genoise Cake
Genoise:
3 eggs
125g sugar
40g flour
30 g cornflour
35g butter, melted
Crème Mousseline:
1 yolk
2 Tbsp sugar
15g flour
100mls milk
30g seedless jam (raspberry)
35g butter
Italian Meringue:
1 egg white
50mls water
50g sugar
Pinch of cream of tartar
Extras:
Some plain icing on top if you want.
(I used ½ cup icing sugar with some hot water and pink food colouring)
Jam to fill
Strawberries to decorate
Edible leaves to decorate

Instructions:
Begin with the genoise. Place a large metal or glass bowl over a pot of boiling water, and preheat the oven to 160 degrees Celsius. Grease a 20cm diameter cake tin) if it has a removable bottom then don’t forget to line it too!). Don’t forget to melt the butter.

Place the eggs and sugar in the large bowl and whisk, whisk, whisk! Keep whisking until the batter is thick and pale. You should be able to drizzle the batter into a figure of eight before it sinks in. Remove it from the heat. Sift the flour onto the batter and fold in. Do the same for the corn flour. Lastly, pour in the melted butter and fold until just combined. Pour the batter into the tin and bake for 30 minutes until the cake springs back when lightly touched. Cool in the tin.

Meanwhile, start on the crème mousseline. In a small bowl, whisk the egg yolk, sugar and flour until pale. Heat the milk until boiling/steaming, and pour it a bit at a time into the yolk mixture and whisk well. Pour the egg and milk back into the saucepan and heat on LOW heat. With a spatula or wooden spoon, mix until the crème is thick and like custard. Keep mixing because there is not a lot of crème in the pan and it will glug up fast if you aren’t careful! When done, transfer to a bowl or cup and chill.

Now to assemble; cut the sponge in half horizontally. On the top of the bottom layer, spread on the jam of your choice, then top with the crème mousseline. Place the top layer on top. Spread on the plain icing.

Now to make the Italian meringue! Place the egg white and cream of tartar in a clean mixing bowl; beat until frothy. Separately, heat the sugar and water together until the mixture reaches, soft ball stage, or 110 degrees Celsius. Working quickly, turn up the speed of the mixture (or get your arm working harder!) and pour in the syrup in a thin stream. Beat continuously until the meringue is thick and fluffy, Dollop or pipe the meringue around the edge of the top of the cake, into a big whispy tiara. Arrange mint leaves and sliced strawberries on top. Done!
NOTE: you can sprinkle the cake with some simple syrup or liqueur before assembling.

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Vegan Banana Breakfast Loaf!

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Oh I ate so much of this 🙂 It is super easy, one bowl and makes a delicious breakfast, especially with leftover custard. Best enjoyed on a sunny Sunday morning!

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It also had a really nice crust which I was almost tempted to pick off (my pet peeve is people only eating the tops of muffins and leaving the rest for others……).

Vegan Banana Breakfast Loaf (One Bowl)
Ingredients:
1/3 cup oil
1/2 cup any milk
4 ripe bananas, mashed
1 Tbsp agave or honey
1 Tbsp white vinegar
Bit of vanilla
1/2 cup sugar
3/4 tsp baking soda
Some Chinese 5 Spice, Cinnamon and Ginger
1/2 cup whole wheat flour
1&1/2 cups flour
1/4 cup rolled oats

Instructions:
Preheat the oven to 180 degrees Celsius and grease or line a big loaf tin.

In a large bowl, mix together the oil, milk, bananas, agave/honey, vinegar and vanilla. Then mix in the sugar, baking soda and spices. Finally, add the flours and oats on top and fold in gently until just combined.

Pour into the loaf tin and bake for about an hour, until a skewer comes out clean when inserted.

Cool slightly and eat!

Makes one large 25x15cm (approx) loaf. You can bake it in a flatter tin if you like 🙂 Lasts a few days and is DELISH when toasted!

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Happy baking all!

Banana and Blackberry Cake (with Vegan Option)

I promised cake! 😀

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I went through a cake making craze this summer, and here is one of the results. I love the wreath of berries look, it seems very ‘Mother Nature’ to me.

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The cake itself is vegan, so it stays super moist and keeps really well. There is cream on top, but you can always use coconut cream instead, and the result will be just as billowy and delicious!

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If you don’t have any black berries on hand, then any other berry will do quite nicely. I’m sure even if you topped it with frozen berries, it will look divine.

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Please have a wonderful week everyone 🙂 Sami xx

 

Banana and Blackberry Cake with Vegan Option
Ingredients:
Vegan Banana Cake:
300g flour
1&1/2 tsp baking soda
Pinch of salt
115g sugar
300g mashed banana
125mls water
80mls canola oil
To top:
180mls cream (or coconut cream for vegan)
25g icing sugar
A few blackberries
To fill:
Blackberry Jam, about half a cup
To decorate:
A handful of blackberries
Mint leaves

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter cake tin.
In a large bowl, mix together the flour, baking soda, salt and sugar until combined. In another bowl, mix together the banana, water and oil. Add the wet ingredients to the dry and mix gently until just combined. If necessary, add a splash more of water. Pour into the tin and bake the cake for about 45 minutes, until golden brown and a skewer comes out clean when inserted. Cool for about 10 minutes in the tin then flip onto a wire rack to cool completely.
To make the cream, crush the berries through a sieve so that you have some of the juice. Whip the cream and icing sugar until soft peaks form, then add the berry juice. If the colour isn’t as strong as you would like, add some more berry juice. Continue to whip until stiff peaks form.
To assemble, cut the cake in half horizontally. Spread some jam on the top of the bottom half, almost touching the edges. Spread about 1/3 of the cream on top of the jam, making sure you almost touch the edges too. Put the top half in place, being careful not to press down too much. Spread the rest of the cream on top of the cake. Arrange the berries around the edges like an adorable wee crown. Add some mint leaves to garnish. Serve and bask in your Earth God/dess goodness!
Serves about 10 nicely.
The cake itself keeps un-iced etc for a few days in an airtight container. The colour of the cream fades a bit after about an hour.
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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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Summer is here! Lime and Coconut Banana Cake

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It is the first day of December, and here in New Zealand, the first day of Summer! Many months have been spent in anticipation of this day, and now winter (almost) seems worth it! To celebrate, I tried to put summer into a cake. Banana cake, being so darn versatile, was my go to as a last minute idea, especially thanks to the ripe bananas in our fruit bowl. And next to that, finally, was home grown limes. Then the song “Lime in the Coconut” came into my head, and this where I ended up.
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This cake is delicious. Try it, I beg you! Even if you are not yet reaping the sunshine and fruits of summer at your home, it will still be just as good. In fact, you have even more motivation, so you can bring a bit of the warmer months into the house.
Being a banana cake, this is a spectacularly easy recipe to make, and even more so to eat. If you aren’t the biggest fan of coconut, then leave out the coconut for the topping and sprinkle on some lime zest instead.
For those of you embracing summer now, I look forward to sharing it with you! Cherries are ripening, flowers blooming; it’s almost berry season!
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Nothing is better than baking to music and mild breeze sweeping through the house…. bring it on!

Lime and Coconut Banana Cake
Ingredients:
Cake:
200g flour
25g desiccated coconut
100g sugar
1&1/2 tsp baking powder
1 tsp baking soda
Zest of two limes
Juice of two limes
2 eggs
210g mashed banana (about 3)
125ml neutral oil
To ice and decorate:
50g threaded coconut
100g icing sugar
5g butter
Zest and juice of one lime

Instructions:
Preheat the oven to 180 degrees Celsius and grease a ring cake tin.
In a large bowl, mix together the flour, coconut, sugar, baking powder and baking soda, and lime zest until combined. In another bowl, mix the lime juice, eggs, banana and oil, then fold the wet ingredients into the dry until there are no lumps and it is all nicely mixed together. Pour into the cake tin and even out the top, then bake for about 45 minutes, until golden and a skewer comes out clean when inserted. Remove from the oven and cool, either in the tin or on a wire rack.
Before icing, heat a fry pan and toast the coconut until golden brown and fragrant (you could do this in the oven too, perhaps while the cake is cooking; I didn’t think of that!). Cool.
To ice, mix together the icing sugar, butter, lime zest and lime juice (with a bit of hot water to melt the butter) until smooth. Pour or drizzle over the cake. Sprinkle the toasted coconut on top and serve.
Store in an airtight container.
The cake lasts quite well, so you could bake the cake a day ahead and ice on the day you need it

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More recipes to come!
Sami x

Chocolate and Liquorice Allsort Birthday Cake

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I imagine my little 13-year-old self was quite pleased with this one, as was my grandfather; it was his birthday cake 🙂
There is nothing quite like a good cake, is there? And when celebration is necessary, cake comes with it hand in hand….birthday cake is probably my favorite thing to bake in the world anyway! I am sure you have fond memories of your own birthday cakes, or perhaps ones that you have made for ones you love.
Or perhaps you make cakes for a living, in which case, I both jealous and incredibly happy for you!
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This is just a nice chocolate cake with whipped chocolate ganache frosting, and than a brocade of liqourice allsorts for decoration; there is no liquorice flavour IN the cake (although I do have a recipe for that, which I am quite excited to try….!). You could easily make it with any other decorations on top, or just leave it plain. I have a photo of it without the candy below the recipe, in case you want to check it out.

Chocolate and Liquorice Allsort Birthday Cake

Cake:
170g butter
1/3 cup castor sugar
1&1/2 cups flour
1&1/2 tsp baking powder
3 Tbsp cocoa
Pinch of salt
3 eggs
1 Tbsp milk
Whipped chocolate ganache:
150g milk chocolate
3/4 cup cream
To decorate:
200g liquorice allsorts

Instructions:

Preheat the oven to 180°C and grease two 20cm diameter cake tins.

Beat together the butter and sugar until smooth, then sift together the flour, salt and cocoa. Beat into the butter with the eggs. Combine until smooth. Add the milk if you think the batter is a bit thick. Divide the batter between the tins and smooth over. Bake for about 15 minutes, and until the cake springs back when lightly touched. Remove from the oven and cool for 5 minutes. Remove from tins and cool completely.

Melt the chocolate over a pot of simmering water. Turn off the heat and slowly mix in the cream. Leave until cool. Pour into the bowl of an electric mixer and whip high speed, or use a whisk or egg beaters. Beat until light and fluffy.

Level off the top of one of the cakes and spread a bit of icing. Then place the other cake on top. Spread the remaining icing over the cake. Arrange the liquorices allsorts over the cake. Store in an airtight container.

Lasts for  3 days

Makes 12 slices

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Enjoy your birthday cake endeavours, and the rest of your endeavours for that matter 🙂

Marbled Chocolate Banana Ring Cake

Plenty of ripe bananas to use up+me= banana cake, everytime. Banana cakes are incredible. I can’t stand ‘pure’ banana but this cake is fantastic. Banana cakes are versatile and simple; this one does not even use milk or butter! Easy! This was one of the last piece left to photograph, so it unfortunately doesn’t show case the amazing swirls it had….
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I haven’t tried this cake in a normal round tin but with my experience, banana cakes destined for ring pans do not tend to translate well into circle pans, so do so at your own risk. Marbled cakes are fun, so if you have never made one, try it! Some recipes say to pour in the batter randomly and swirl with a skewer but I find this technique gives more of a ‘zebra’ look and much more swirls. All you have to do it pour in 1/3 cups of alternating batter on top of each Imageother and the cake does the rest. The cake also keeps very well, and can easily be made a day or even two in advance if you need to plan ahead. Enjoy 🙂
Marbled Banana Ring Cake
1&1/2 cups flour
1&1/2 tsp baking powder
1 tsp baking soda
Scant 2/3 cups sugar
3&1/2 large bananas, mashed well
2 eggs
½ cup neutral oil
2 Tbsp cocoa

Instructions:
Grease a large ring pan with oil and preheat the oven to 150 degrees Celsius.
In a large bowl, mix the flour, baking powder, baking soda and sugar well. Make a well in the middle and add the mashed bananas, eggs and oil. Mix gently until combined. Divide the mixture in half and add the cocoa to one part. Mix well, perhaps adding a little milk if the batter is too much thicker than the other plain portion.
On opposite sides of the ring pan, pour in about 1/3 of a cup of either the plain or chocolate batter (so at 12 o’clock and 6 o’clock, if that makes sense!). Then add 1/3 cup of the other batter directly on top. Now repeat the original coloured batter, making sure you place it directly on top. Continue until all the batter has been used up (essentially you are making two bullseyes of alternating batter, one on each side of the tin. When all the batter is used up, give the tin a wee tap to flatten it out and bake for 40 minutes, until a skewer comes out clean when inserted.
Cool for at least ½ an hour in the tin and then flip out the right way up onto a wire rack to cool completely. Store in an airtight container.

A Ridiculously Good Chocolate Cake and my Birthday Cake Part 1

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Well, why NOT have two birthday cake? And besides, how do you choose between chocolate and caramel? I didn’t; just make both! I turned a quite grown up age a few days ago, and even though I wasn’t sure I quite felt up to it (milestones, where does the time GO?!) I could not pass the opportunity to make myself a cake. Or two. Actually my uncle shares a birthday with me, so it was for him too, I’m not that greedy.
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Making this cake was a bit of a last minute decision, but was it worth it! This recipe is incredible, everyone said it was to die for and there were a lot of second helpings. Please try this cake.
Even better, it is so quick to make, one bowl, just cocoa (but still with a rich flavour), oil so it’s super moist and it keeps for a while. Don’t be scared of the coffee, I promise you won’t taste it. Plus it’s a good way to use up leftover coffee!
You can decorate anyway you want of course (every one ended up picking off the maltesers but they looked good while they lasted…). If you wanted to frost the sides, I would double the frosting recipe.

The Best Birthday Chocolate Cake
2 cups flour
1&1/2 cups sugar
2/3 cup cocoa
2 tsp baking powder
1&1/2 tsp baking soda
1 cup milk
½ cup oil
2 eggs
1 cup hot coffee

Icing:
100g butter, softened

¼ cup cocoa
1&1/2 cups icing sugar
2 Tbsp milk

Malteasers, to decorate

Preheat the oven to 180 degrees Celsius. Line two 20cm diameter baking pans and grease the sides.
In a large bowl of an electric mixer, mix the flour, sugar, cocoa, baking powder and baking soda until combined. Add in the milk, oil and eggs and mix until combined on a low speed. Still at a low speed, add the coffee and mix until combined, then turn up the speed and  beat for about 2 minutes to aerate the batter some more. If you don’t have an electric mixer, you could always do this by hand.
Divide evenly between the two tins and bake for about 40 minutes until a skewer comes out clean when inserted. Cool for half an hour, then turn out onto wire racks and cool completely.
To make the frosting, simply beat the butter and cocoa until extr a light and fluffy, then add the icing sugar a bit at a time, mixing until combined after each addition. Add a bit of milk in between the additions so it doesn’t turn too thick. The icing is ready when it is airy and a good consistency to spread onto the cake without being too thick.
Place the bottom layer of the cake on the plate or serving tray and level off the top with a serrated knife. Spread half the frosting on top to fill it. Carefully place the top layer on top and this and use the rest of the icing to frost the top. Arrange the malteasers around the edges and you’re done! Easy as that.
Makes a very large birthday worthy cake, which keeps very well, about 4 days in top form!

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Enjoy your Sunday everyone and watch this space for my other birthday cake recipe (pictured in the back of the first photo) 🙂