Tag Archives: Cake

Recipe of the Week: Cherry, Pineapple & Banana Cake

Cherry, Pineapple & Banana Cake

Cherry, Pineapple & Banana Cake

  • Servings: 10 slices
  • Difficulty: easy
  • Print

Calories 305 per portion
Fat 10g (6.1g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 225g (8oz)
  • Butter 110g (4oz), diced
  • Caster sugar 150g (5oz)
  • Eggs 2
  • Ripe bananas 450g (1lb), weighed in their skins
  • Glacé cherries 150g (5oz)
  • Pineapple chunks 227g can, drained and chopped
  • Few sugar lumps roughly crushed to decorate (optional)

Instructions

  1. Preheat the oven to 160°C/325°F/Gas 3. Grease an 18cm (7in) deep round cake tin and line the base with a circle of greaseproof or non-stick baking paper.
  2. Put the flour and butter into a bowl and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and then beat in the eggs one at a time.
  3. Peel the bananas and mash on a plate with a fork then beat into the cake mixture. Halve 8 of the cherries and reserve for decoration, then cut the rest into quarters and add these to the cake mixture with the drained pineapple pieces. Gently stir the cake until just mixed then spoon into the prepared tin.
  4. Spread the top level and decorate with a ring of the reserved cherry halves and a few crushed sugar lumps, if using. Bake the cake for 1–1¼ hours or until the top is golden and slightly cracked and a skewer comes out cleanly when inserted into the centre.
  5. Leave the cake to cool in the tin for 15 minutes, then loosen the edges with a knife and turn out on to a wire rack. Leave to cool before peeling off the lining paper. Store in an airtight tin for up to 1 week.

Cook’s tips

If you have some sugar lumps at the back of the cupboard, then break up a few with a rolling pin and use to decorate the cake. If not, simply leave them out. Any leftover cherries can be used to top fairy cakes.

 

Fantastic Food For Less cookbookFantastic Food For Less

This recipe is taken from Fantastic Food for Less – one of my favourite cookbooks of all time!

READ MORE

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Random Acts of Kindness

Cherry, Pineapple & Banana Cake

We recently had a meeting to begin the 2020 (yes really!) Dairy Diary project. As I’m sure you know, the front of the diary is packed with information and inspiration. One of the subjects we discussed for inclusion in the diary was how to be happy – the meeting was held on International Happiness Day!

And it was really interesting to see the differences in what evokes happiness in different people.

For me, being outdoors is essential to feeling happy and well. But also, giving, I find that giving just a little something gives me a real sense of wellbeing.

And this giving doesn’t even have to be a ‘thing’. I often give compliments, even to people I barely know, if I think they have on a lovely coat or do something really well. It brightens everyone’s day.

I also try to help if I see someone struggling with something, such as a heavy basket or a stubborn door. Today, I was on my phone whilst choosing a bunch of daffodils (checking on ingredients at home and not concentrating on the job in hand) and I picked up a broken bunch. A complete stranger, who noticed what I had done, brought over another bunch and swapped them for me. What a lovely thing to do! It really made me smile and I’m sure it gave her a moment of happiness too.

We recently moved into a brand new house, and gradually, the houses around us are becoming inhabited too. After the removal vans pull away, my children sneak up and post a ‘new home’ card through the door introducing ourselves. The next day, they then arrive with a freshly baked cake to make the arduous job of unpacking a little happier. I love the fact that the children too, spread a little cheer.

But, don’t get the wrong impression – as much as I would love to devote hours of my time to good causes and baking elaborate creations for charity bake sales, my life is far too busy. 

This  Cherry, Pineapple & Banana Cake is my current go-to recipe for a very speedy gift.

It literally takes me 10 minutes to prepare and I usually have all of the ingredients to hand – it’s a great way to use up bananas slightly past their best too. Have a go – this could be your random act of kindness for the week – it’s sure to be appreciated.

 

Cherry, Pineapple & Banana Cake

  • Servings: 10 slices
  • Difficulty: easy
  • Print

Calories 305 per portion
Fat 10g (6.1g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 225g (8oz)
  • Butter 110g (4oz), diced
  • Caster sugar 150g (5oz)
  • Eggs 2
  • Ripe bananas 450g (1lb), weighed in their skins
  • Glacé cherries 150g (5oz)
  • Pineapple chunks 227g can, drained and chopped
  • Few sugar lumps roughly crushed to decorate (optional)

Instructions

  1. Preheat the oven to 160°C/325°F/Gas 3. Grease an 18cm (7in) deep round cake tin and line the base with a circle of greaseproof or non-stick baking paper.
  2. Put the flour and butter into a bowl and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and then beat in the eggs one at a time.
  3. Peel the bananas and mash on a plate with a fork then beat into the cake mixture. Halve 8 of the cherries and reserve for decoration, then cut the rest into quarters and add these to the cake mixture with the drained pineapple pieces. Gently stir the cake until just mixed then spoon into the prepared tin.
  4. Spread the top level and decorate with a ring of the reserved cherry halves and a few crushed sugar lumps, if using. Bake the cake for 1–1¼ hours or until the top is golden and slightly cracked and a skewer comes out cleanly when inserted into the centre.
  5. Leave the cake to cool in the tin for 15 minutes, then loosen the edges with a knife and turn out on to a wire rack. Leave to cool before peeling off the lining paper. Store in an airtight tin for up to 1 week.

Cook’s tips

If you have some sugar lumps at the back of the cupboard, then break up a few with a rolling pin and use to decorate the cake. If not, simply leave them out. Any leftover cherries can be used to top fairy cakes.

 

Fantastic Food For Less cookbookFantastic Food For Less

This recipe is taken from Fantastic Food for Less – one of my favourite cookbooks of all time!

READ MORE

Forget Blue Monday – make today a peach one!

Today is supposed to be the gloomiest day of the year.

But let’s not dwell on that.

Yes, we’re all trying to ‘be good’ after Christmas, but just for today why not bake a yummy treat and take it to work or to a neighbour or a friend?

Share a slice of this scrummy Peachy Lemon Cake and have a chat with someone who you think may need a little cheering up.

Some kind words (and cake), can make all the difference….

This recipe is taken from the 2018 Dairy Diary, which is still available to purchase here.

 

Peachy Lemon Cake

 

Peachy Lemon Cake

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 285 per portion
Fat 17g (10g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz), softened
  • Golden caster sugar 150g (5oz) plus extra for sprinkling
  • Lemons 2, finely grated zest only
  • Eggs 3 large
  • Plain flour 150g (5oz)
  • Baking powder 1 tsp
  • Plain yogurt 4 tbsp
  • Peaches 3, stoned and each cut into 8 wedges
  • Plain yogurt or crème fraîche to serve (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Line a 23cm (9in) cake tin with baking paper.
  2. Cream together butter, sugar and lemon zest until light and fluffy. Gradually beat in eggs then sift in flour and baking powder. Gently stir in yogurt.
  3. Spoon mixture into prepared tin and scatter peach wedges randomly on top, pressing them in a little. Bake for 1 hour until risen and golden. 4 Cool in tin for 10 minutes then cool on a rack. Refrigerate. 5 Sprinkle with sugar and serve with yogurt or crème fraîche.

 

A Dairy Diary recipe.

 

#tripletested

#dairydiaryrecipe

#notbluemonday

Recipe of the Week: Frosty Top Lemon Loaf

This light and zesty cake has a gorgeous crunchy topping.

It’s absolutely gorgeous!

 

Frosty Lemon Cake

Frosty Top Lemon Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • For the cake
  • Butter 50g (2oz), at room temperature
  • Caster sugar 75g (3oz)
  • Self-raising flour 75g (3oz)
  • Ground almonds 25g (1oz)
  • Egg 1 Lemon ½, grated zest only
  • For the topping
  • Lemon ½, juice only
  • Granulated sugar 50g (2oz)

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.
  2. In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
  3. For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

 


 

Recipe taken from the fabulous Cooking For One Or Two cookbook.

 

Recipe of the Week: Decadent Red Velvet Cake

This recipe needs specialist cake decorator’s food colouring, but wow is it worth it!

What a showstopper! And perfect for Mothering Sunday.

P.S. Don’t forget to put your clocks forward this evening.

 

 

Decadent Red Velvet Cake

Decadent Red Velvet Cake

Decadent Red Velvet Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 29g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Unsalted butter 475g (1lb 1oz)
  • Caster sugar 250g (9oz)
  • Eggs 3 large, separated
  • Vanilla extract 2 tsp
  • White wine vinegar 1 tsp
  • Specialist cake decorator’s red food colouring paste 1 tsp
  • Cocoa powder 1½ tbsp
  • Bicarbonate of soda 1 tsp
  • Self-raising flour 275g (10oz)
  • Buttermilk 284ml pot
  • Icing sugar 425g (15oz)
  • Full fat soft cheese 180g tub

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a round deep 20cm (8in) tin.
  2. In a large bowl cream together 250g (9oz) butter and caster sugar until pale and fluffy. Beat in egg yolks, vanilla, vinegar and colouring. Sift in cocoa, bicarbonate and half the flour, then mix in half the buttermilk.
  3. Mix in remaining flour and buttermilk. In a separate bowl whisk egg whites until foamy then fold into cake mixture.
  4. Spoon into tin and bake for 50 minutes or until a skewer comes out clean. Cool in tin until cold.
  5. Level top and cut in half horizontally, reserving crumbs. Beat together icing sugar, remaining butter and cheese. Use to sandwich cake together and spread around sides and top. Sprinkle with cake crumbs.

 

#motheringsunday

#mothersday

#tripletested

Recipe of the Week: Decadent Red Velvet Cake

Decadent Red Velvet Cake

What a beautiful bake! A must-try and must-taste recipe from the 2017 Dairy Diary.

The Dairy Diary is unique, practical and pretty – the perfect choice for planning your busy life.

And with sales of over 30 million, Dairy Diary has been Britain’s favourite home diary since 1982!

Click here to buy your copy and enjoy recipes year-round.

 

Decadent Red Velvet Cake

Decadent Red Velvet Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 29g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Unsalted butter 475g (1lb 1oz)
  • Caster sugar 250g (9oz)
  • Eggs 3 large, separated
  • Vanilla extract 2 tsp
  • White wine vinegar 1 tsp
  • Specialist cake decorator’s red food colouring paste 1 tsp
  • Cocoa powder 1½ tbsp
  • Bicarbonate of soda 1 tsp
  • Self-raising flour 275g (10oz)
  • Buttermilk 284ml pot
  • Icing sugar 425g (15oz)
  • Full fat soft cheese 180g tub

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a round deep 20cm (8in) tin.
  2. In a large bowl cream together 250g (9oz) butter and caster sugar until pale and fluffy. Beat in egg yolks, vanilla, vinegar and colouring. Sift in cocoa, bicarbonate and half the flour, then mix in half the buttermilk.
  3. Mix in remaining flour and buttermilk. In a separate bowl whisk egg whites until foamy then fold into cake mixture.
  4. Spoon into tin and bake for 50 minutes or until a skewer comes out clean. Cool in tin until cold.
  5. Level top and cut in half horizontally, reserving crumbs. Beat together icing sugar, remaining butter and cheese. Use to sandwich cake together and spread around sides and top. Sprinkle with cake crumbs.

The iconic 2017 Dairy Diary is available to buy for just £7.99 from the milkman or online here.

#behindthescenes #dairydiary #redvelvetcake #tripletested

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