It is such a wonderful thing when someone goes out of their way for you, to do something that they really didn’t need to do but they did it anyway. It is these little (and sadly, sometimes way too few) acts of kindness that make the day so much sweeter and make you smile. This week, I was contacted by a lovely lady (Girl? Bird? Lass? Lady sounds scarily formal and old…) who requested some of my cakes for a photo shoot at Unionweddings.co.uk! I read the message and did my usual dance of joy around the room. As if someone seriously requested my cakes for a photo shoot! AS IF! And how did the lovely lady find out about me? Through the new wife of one of my oldest friends, Sam. Now, I’ve known Sam for 14 years through college and then we moved to university in Manchester together where he sported a hair doo similar to an Afghan hound and pranced his way around Indie dance floors thinking he was Jagger. We kinda lost touch over the past few years but met up for dinner last week in London with his new wife, Jo, and me with the BF (We went to Boho Mexicana in Shoreditch if you are interested, lots of tequila which makes me VERY happy). This was the first time I had met Jo and filled her in about my cake blog, obvs. She passed on my details to her friend who happens to be the lovely lady at unionweddings.co.uk. Jo did not need to take a minute out of her day to do this but she did and I am so grateful she did, I owe her several tequilas. As soon as I know where and when my cakes will be featured I will post it on here (if I can stop doing my dance of joy around the room).
Some more good news this week, despite the fact I’ve only been gobbing off about my blog for just over two weeks, I have already passed 1000 views! 1000! That means on 1000 separate occasions, someone, somewhere, thought to click on my blog. My little cake blog! 1000! Pretty mind blowing if you ask me. However I am pretty suspicious that it may be the BF just sitting and clicking repeatedly because he knows it will mean I will continue to make more cake for him to test…. If you enjoy reading my blog, please pass it. Such a miniature act of kindness will make my day.
This weekend has been most glorious, the sun has been shining on London and Spring is poking its cheeky head out. I spent the weekend in London at the BF’s, we have packed loads into these precious couple of days including celebrating his last day at work (he is going freelance Art Director, do you know anyone that needs one?) with pizza, frolicking down Columbia Road flower market and running round the local park (sadly, there are many calories in cake (life is so unfair) which have a tendency to set up camp on my hips unless I subject myself to gruelling work outs). Inspired by the sunshine I decided to whip up a banana cake. This recipe is packed with banana, no spices added as I wanted it to be all about the banana. It is such a moist cake, truly luscious and the best banana cake I have ever eaten. It needed a delightful complementing topping but without the heaviness of butter cream so with a bit of research and trial and error, I came up with a frosting made only of coconut cream and maple syrup. It almost sounds healthy…
Bountiful banana, walnut and coconut cream cake
- 350g Ripe bananas (peeled weight)
- 180g Plain flour
- 2½ tsp baking powder
- 1 tsp salt
- 160g Soft, light brown sugar
- 2 Eggs
- 4 tbsp Melted butter
- 100g Walnuts, roughly chopped
- 2 tbsp Maple syrup
- 500ml Coconut cream
1. Preheat the oven to 170C. Put two-thirds of the peeled banana chunks into a bowl and mash until smooth. Roughly mash the remainder and stir in gently.
2. Sift the flour, baking powder and salt into a bowl, and grease and lightly flour a loaf tin.
3. Put the sugar, eggs and melted butter in a large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. Fold in the bananas and the dry ingredients until you can see no more flour, then fold in the walnuts.
4. Spoon into the tin and bake for about an hour until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes before turning out on to a rack to cool completely.
5. Whip the coconut cream in a large bowl until stiff. Add the maple syrup and whip again until the mixture is firm enough not to fall off a spoon. Slap onto your cooled cake and shower generously with dried banana chips and desiccated coconut.