Ok, let's bake a cake!
This is my version of a Good Food recipe I discovered a few days ago. I was tempted to use a 100% dark chocolate from Willies Cacoa that I purchased recently but chickened out and going for a 64% dark chocolate instead.
100g plain chocolate - I used a 64% dark chocolate
150g unsalted butter, softened
175g gold caster sugar
3 eggs, beaten
175g self-raising flour
1 level tsp baking powder
3 large bananas, peeled and diced
2 pieces of stem ginger (60g)
A pinch of salt (optional)
25g unsalted butter
2 generous tbsp plain flour
1 level tbsp demerara sugar
2 tbsp pecans, chopped
|Chocolate, Banana and Ginger Cake|
- Heat the oven to 160C Fan. Butter and line the bases of a 30CM loaf tin with baking parchment. Start by making the topping, rub the butter into the flour, then mix the demerara sugar and chopped pecans. Melt the chocolate in a small glass bowl set over a pan of barely simmering water. Stir until smooth and remove from heat.
- Cream together the softened butter and caster sugar until pale and fluffy. Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa and fold in. Add the sliced (don't mash it) banana and stem ginger and chocolate and mix well. Christine's Top tip - Don't slice up the banana until you're ready to use it othewise it will go black.
- Pour the mixture into the tin and add the topping gently pressing it into the top of the mixture to ensure some of it sticks.
- Bake for about 65 minutes or until a skewer inserted in the middle comes out clean. Cool for ten minutes in the tin then turn on to a rack to allow to cool completely.