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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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

Maple Spiced Banana Cake with Maple and Cinnamon Laced Frosting

When the end of the year approaches, so does celebration of all our hard work…. and what does celebration call for? Cake!
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When my little brother caught me sprinkling cinnamon on some apples the other day, he said “Are you turning American?”. Perplexed, I told him no, but asked why he would think so.
“Because Americans put cinnamon on everything!”
Well, whether or not this is true, I don’t see any reason why not. Cinnamon is a superfood, afterall, and marries quite well indeed with maple syrup and bananas.
Voila! The inspiration for this cake!
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Banana cakes are easy (as long as you use the right tin to bake them in, I’ve had that disaster before and it was not pretty…. so please, use a ring tin for this 🙂 )!
I am sure you have time to whip one up, especially if there are some bananas sitting neglected in the fruit bowl. But even if you don’t have time, even just thinking about making one could be nice 🙂

Here is the recipe!

Maple Spiced Banana Cake with Maple and Cinnamon Laced Frosting
Ingredients:
Cake:
150g plain flour
50g whole wheat flour
1&1/2 tsp baking powder
1 tsp baking soda
80g brown sugar
½ tsp ground cinnamon
275g mashed banana (I used about 3 small)
25g maple syrup
2 eggs
125ml plain oil
Frosting:
75g butter
35g maple syrup
150g icing sugar
1/2tsp ground cinnamon
20mls milk

Instructions:
Grease a ring cake tin with oil or butter and preheat the oven to 180 degrees Celsius.
In a large bowl, mix together the flours, sugar, cinnamon, and baking soda and baking powder until well combined. In another bowl, mix together the banana, maple syrup, eggs and oil, then fold into the dry ingredients until combined. Pour into the tin, spread evenly and bake about 40 minutes, until a skewer comes out clean when inserted. Cool half an hour, unmould and cool completely on a wire rack.
When ready to frost, soften the butter and beat with the maple syrup until light and fluffy. Add the icing sugar and cinnamon a bit at a time until combined, adding a bit of milk if it is too thick. It should be nice and billowy and like maple/spice scented cloud! Ice the cake, and sprinkle with cinnamon if desired.
Makes one large ring cake, which lasts a few days when stored in an airtight container.

I hope you have the loveliest of weeks and take some time to relax! You deserve it, remember!
Thanks for stopping by 🙂
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Spiced Banana Ring Cake with Peanut Butter Frosting

Yes, another banana cake, due to yet more ripe bananas to use up, but I promise, this one is special! After all, it is covered in peanut butter frosting….
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It is super easy, just the the marbled banana cake I made, and the frosting is just as easy. If you like quite a generous amount of frosting because you like frosting that much and life is short, then I would recommend you make one and a half times the amount in the recipe. The cake is easy to share due the ring shape, and it keeps well too. Enjoy 🙂

Spiced Banana Ring Cake with Peanut Butter Frosting
Cake:
1&1/2 cups flour
1&1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
1 tsp ginger
Scant 2/3 cups sugar
3&1/2 large bananas, mashed well
2 eggs
½ cup neutral oil
Frosting:
50g butter, softened
1 cup icing sugar
2 Tbsp crunchy peanut butter
3 Tbsp cream cheese, chilled

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, spices and sugar well. Make a well in the middle and add the mashed bananas, eggs and oil. Mix gently until combined. Pour into the pan and bake for 40 minutes, until golden brown and a skewer comes out clean when inserted. Cool in the tin for at least half an hour, then tip out onto a wire rack to cool completely, right way up.
To make the frosting, beat the butter, icing sugar and peanut butter until light and fluffy. Mix in the cream cheese by hand, so as to not over mix. Ice the cake, then store in an airtight container.

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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.