Sunday, 3 March 2013

bake a cake

we are experiencing a shower of new babies at the moment, it makes me feel so far away from family, cuddles and really being able to help these new moms, some of my favourite people in the world!

alas all i do is offer an tip or two via skype and send bundles of handmade goodness in the post.  if i was around this little cake (cakes get tried by the littles in our house, muffins, loaves and tarts are refused flat even if overflowing with chocolate) would be winging its way to every mom.

asisde from it rather healthy ingredients there are a few other plus points to this cake

it is very little people helping friendly, only two bowls, easy cup measuring with pouring and sprinkling required

here is what you will need

in your dry bowl (the biggest one you have if you have to choose, everything will end up in here)

1 c quick cook oats
1/2 c wheatgerm
1/2 c shredderd coconut
1/2 c currants
1 c flour
3/4 c wholemeal flour 
1 c brown sugar
1 tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp nutmeg   - or just 2 1/2 tsp of the closest spice you like

mix these all together with clean hands or a spoon/fork/spatula, whatever works

in you wet bowl

2 mashed bananas
2 eggs
1 tsp vanilla esseance
1/2 c greek yougurt
3/4 c lowfat milk

whisk these together and at the last minute add 1 tsp of baking soda mixed with 2 tbsp of boiling water.

poor the wet ingredients into the dry and gently mix to a porridge like consistency and poor into a lined cake tin (about 25 cm diameter, but anything around that size will do the job) and sprinkle with 2 tbsp of raw sugar

bake in a preheated 160 c oven for approximately 55 minutes (i say start checking around the 40 minute mark the first time you bake it).  when checking you want to have a clean but moist skewer. rest in the tin for five or so minutes before moving to a cooling rack.

i clearly covered mine in buttery goodness but it would be equally lovely with a blanket of lemon and passionfruit curd or a dollop of greek yougurt.

you can slice and freeze and then revive with a light toasting, and by all means make it in a loaf tin, I don't for the reasons of cake bias noted above and the fact that one of my housewife failings is the lack of a suitable tin in my overflowing baking cupboard.  i will let you peak in there one day, beware the clanging avalanche, as one of my goals for the year is to actually used them and enjoy the sweetness of a perfectly pretty little wonder cake.

oh my that went on.... but if you got to here enjoy the cake.

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