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 ๐Ÿ™‚

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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.ย Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!

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Vegan Banana Breakfast Loaf!

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Oh I ate so much of this ๐Ÿ™‚ 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 ๐Ÿ™‚ Lasts a few days and is DELISH when toasted!

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Happy baking all!

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 ๐Ÿ™‚
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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 ๐Ÿ™‚ 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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Jam Meringue Slice AKA How to Use Up Failed Whipped Egg Whites

Many of you reading this will know the feeling; when something that was going so well decides halfway through that, ACTUALLY, it doesn’t want to go as you planned…. like when suddenly your meringue batter decides it does not want to whip to stiff peaks and instead, stay a glossy and glorious yet less-than-satisfactory mess. Perhaps, as happened to me the first time my egg whites failed at the tender age of 8, it will reduce you to tears.
My advice to you, if any of this is the case, is that you must not fear; instead, use that kitchen ingenuity to use up the incredibly sour lemons that life has given and power on. Break a few more eggs (save the yolks for later) and keep going on with your recipe and put the whites aside to use in another fashion.
Exhibit A)
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A delicious and redemption laden slice with minimum complication and as called for after your egg white ‘disaster’, not stressful at all.
I would just like to take a moment to recognise the people who have endured this trialling experience and also run out of eggs in the process, leaving none extra to whip up and finish the recipe. That’s tough man. We feel for you. If this is you, then I fear options may be scarce: look up substitutes online or maybe find a way to adapt the recipe. Also; sorry. I feel your pain.
So! Advice to prevent such an event? As a matter of fact I do have some, especially after being quite paranoid ever since that day ten years ago when it comes to whipping egg whites…..

+Be super careful separating those eggs! Everyone seems to have their own method (personally I have always found it terrifying to use the broken egg shells as they look so manacing *shudder*), I use my hands, so I won’t tell you how to do it exactly. Just don’t break the yolks any speck of fat (or shell) will inhibit the aerating you desire. For those of you interested, I have seen people use empty plastic bottles to separate eggs… google it!

+If you want to be extra cautious, separate the egg over a tea cup, and not the bowl of egg whites you are going to use. This way if the egg yolk breaks or isn’t as fresh as you had hoped, it won’t spoil the egg whites you already have. A little time consuming yes, but worth the effort.

+You need an extra clean bowl! Don’t use plastic, please! It traps fats from previous mixtures and is a bit of a risk. Glass and metal do well, although I have seen experiments showing that copper bowls take the cake (or pavlova) when it comes to making meringue. Another thing to google!

+To clean it, you can wipe the inside of the bowl with some white vinegar or lemon juice to get rid of any fat residue or dust or dirt. I find this does the trick!

If all of this seems a little pedantic to you, or you have never experienced any issues, then don’t worry; just keep powering on as is! We all bake differently and have different histories, recipes and mishaps to share (try the salt instead of sugar deal, wehey!).
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I have written this recipe as if the egg whites have not failed just in case you want to make this slice anyway, or simply to use up egg whites leftover!
If you DO have failed egg whites, then just skip the egg white whipping stage and pour it the mixture onto the slice once slathered in jam. This recipe tastes great whether your whites are at stiff peak or not.
I sincerely hope this has helped!

Jam and Meringue Slice
Ingredients:
Base:
220g flour
20g custard powder (optional)
100g sugar
125g butter, melted
To top:
100g any jam
2 egg whites
100g castor sugar

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm by 20cm slice tin with baking paper.
In a large bowl, mix together all the base ingredients (the flour, custard powder, sugar and butter) until combined. Press evenly and firmly into the slice tin. Spread the jam on top.
Whip the egg whites until bubbly, then add the sugar bit by bit, beating until glossy. It was at this point that mine decided they could not be bothered anymore and would not whip further than thisโ€ฆ. So if this happens to you, it doesnโ€™t matter! If you can however, get them to stiff peaks. Spread on top of the jam on the slice and bake for about 25 minutes, until the meringue is crispy and lightly golden. Cool in the tin, then cut and serve.
Lasts about 2 days.

NOTE: based on some feedback, the base may be a little too sweet for you, so you could use about 75g sugar if you prefer.

Sami ๐Ÿ™‚

Easy Chocolate Cake with Berry Frosting

Part two of the “Yay it’s the end of the year!” cake baking day. Even better, the cake itself is vegan!
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The frosting rosettes were ‘just because’ but if it’s not your style, it’s by no means necessary ๐Ÿ™‚ I iced the cake in an odd manner in the way that I frosted the top layer first, to make sure I had enough frosting for the rosettes, then did the filling, but you can do it as you wish! Any berries would go nicely, boysenberries and blueberries would give a purple colour and just strawberries would make it a lighter pink.
Anyway, here is the recipe. It’s quite a light cake and I would add about 1/4 cup more sugar next time.
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Easy Chocolate Cake with Berry Frosting
Ingredients:
Cake:
260g flour
10g cocoa
1&1/2 tsp baking soda
2/3 cup brown sugar
ยฝ cup neutral oil
4 tsp vinegar
1&1/3 cup water
Frosting and Filling:
200g frozen mixed berries
20g honey
75g butter
150g icing sugar

Instructions:
Preheat the oven to 180 degrees Celsius and line two 22cm diameter circle cake tins with baking paper.
In a large bowl, mix the flour, cocoa, baking soda and sugar. Make a well in the centre and pour in the oil, vinegar and water, then mix until combined. Divide evenly between the tins and bake for 35 minutes, until a skewer comes out clean when inserted. Leave to cool.
Meanwhile, make the berry coulis. Heat the berries and the honey over low heat until thick. Leave to cool and then chill until needed.
When ready to frost, strain about 1/3 of the coulis so it is seedless. Soften the butter and whip until pale, then add the icing sugar bit by bit until combined (I did this with an electric mixer), adding a bit of the strained coulis when it gets too thick. When light and fluffy and thick enough to pipe, spread enough frosting on the layer of cake that will be the top layer, so that there is a nice and smooth layer for the top. Spoon about half of what is left into a piping bag with a star tip and pipe a border of frosting on the top layer. Add as much coulis as you like to the rest of the frosting (not too much or the frosting turns a funny texture) then spread it onto the top of the other cake layer. If you have any coulis left, you can spread this on top of the filling. Now place the top cake layer on top of the bottom one, creating a two layered cake with a nice pink filling. Store in an airtight container. Lasts a few days when uniced, the cake keeps well.

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I am looking forward to fresh berries in summer ๐Ÿ™‚