banana and walnut cake

Banana And Walnut Cake – Better Than Starbucks’

The fresh taste and scent of bananas and the crunchiness of walnuts in this cake is a real temptation!

In the process of trying to produce something similar to Starbucks’ banana and walnut cake, I ended up creating something far better and simply irresistible.  Also, by adding golden syrup, milk and lemon juice on impulse brought wonders to the flavours!

Over-riped bananas with black patches on the skin are the best for this cake. They are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.

Over-riped bananas – best for banana cake

Necessary ingredients:

¬†Over- riped bananas 2 large
 Soft brown sugar 170 g
 Margerine or butter (under room temp) 150 g
¬†Self-raising flour 225 g
 Eggs 2
 Fresh milk 2 tbsp
 Golden syrup 1 tbsp
 Salt 3 pinches
 Lemon juice 1 tsp
 Bicarbonate of soda 1 & 1/2 tsp
 Walnuts crushed (extra handful for sprinkling on the top) 60 g
Golden syrup 1 tbsp
Let’s make :

Set the Oven to 180 C

Mash the bananas
  • Using a fork gently mash the bananas and keep aside
Cream the batter
  • Cream margerine with sugar using the electric hand or stand mixer
  • Add eggs one at a time,  beating after each addition
  • Beat for 2 mins until creamy
  • Add the mashed banana and beat just one round
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Add golden syrup
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon
Prepare the tray
  • Best choice is the classic loaf tray for this cake
  • Rub butter inside walls of the tray and sprinkle flour until all sides are coated or lay a parchment paper
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top
Bake
  • Place in the  bottom shelf of the oven as this is a very wet cake and needs to be baked nice and slow
  • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake furthermore
  • After 40 mins stab a skewer into the middle and check if it comes clean
  • Take out of the oven
  • Let the cake rest in the tray itself for 10 mins
  • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)
Serve
  • Take a long bread knife and dip it in boiling water for 2 mins. Wipe the water  (This will prevent the cake from crumbling while cutting)
  • Now cut the cake into dainty slices very gently as the walnuts can come between the knife
  • Serve with a hot cup of coffee

Lemon Drizzle Cake – Delicious lemony cake topped with lemon drizzle icing

Lemon Drizzle cake

This heartwarming, moist and crunchy on the top Classic Lemon Drizzle Cake is a real winner!

Experience the joy of pouring lemon syrup on the cake and watch how it dances a little while on the top and slowly sink beneath the spongy layers.  But the best part is drizzling the lemony icing on the top, making pretty waves.  If you fancy a bit more tangy flavour, do not hesitate to add an extra spoon full of lemon juice.

Let’s start now.

You will need the following ingredients:

 Self raising flour 175 g
 sugar – white 175 g
 Butter / spread 175 g
 Eggs – large 2
 Salt 2 pinches
 Lemon juice 2 tbsp
 Lemon zest 1/2 tbsp
 Milk 3 tbsp
 Baking powder 1/2 tsp

Let’s make :

  • Set the oven to 160 C.

Cream the batter

  • Cream butter and sugar using an electric mixer
  • Add eggs, one at a time, beating after each adding

Mix flour

  • Mix flour, salt and baking powder together and swift onto the batter using a sieve
  • Add lemon zest, lemon juice and milk
  • Mix all with a wooden spoon until everything combines into a smooth batter
  • Line up a loaf tray and pour the batter in

Bake

  • Bake for 30 mins or until a skiver comes out clean
  • Take the cake out of the oven and leave to rest for 5 mins in the tray
  • Stab all over the cake with a skiver
  • Take out and place on a wire rack
lemon drizzle

Make the lemon syrup

  • Mix 3 tbsp of lemon juice with 3 tbsp of granulated sugar.
  • Heat up only until the syrup gets warm. (do not boil)
  • Pour over the cake while the cake is still warm.
  • Leave to cool.

Lemon Icing

  • Simply mix 4 tbsp of icing sugar with 3 tbsp of lemon juice.
  • Now pour over the cake.
  • Let it drizzle from sides.
  • Your cake is ready to serve.