Ickle miss lea posted this on the previous site just as i closed it so i promised id move then here for her
Banana cake.You will need;
3 medium bananas (ripe if poss) or 400 grams
300 grams self raising flour
150 grams soft butter (take out of fridge for an hr before hand)
150 grams soft brown sugar (Demerara)
2 medium eggs (at room temp)
2 teaspoons of lemon juice
2 tablespoons of olive or vegetable oil
Cake topping - optional but very nice and sweet
125 grams of full fat soft cheese (like phili but dont use the diet version!)
75 grams butter
200 grams icing sugar
1/2 teaspoon vanilla essence
1 large mixing bowl
900 gram loaf tin
greaseproof paper
To make;
Turn the oven to gas mark 4
Grease the tin with marg/butter and line with the greasproof paper.
Peel the bananas and mash them with a fork until mushy.
Put
the butter and brown sugar into the bowl and blend together with a fork
mixing in a figure of eight will help them blend together and to
incoroprate as much air into the mix as possible.
Stir in the bananas and mix throughly.
Add one egg and sift in half the flour mix thoroughly in a figure of 8.
Add the remaining flour, egg and lemon juice and mix again in the figure of 8.
Add the two tablespoons of oil, as this will help keep the cake moist, mix again in the figure of 8.
Pour the mixture into the loaf tin, smooth it level and place into the oven for 45 mins.
To
test it cooked - put a knife through the middle, if it comes out clean
its ready, if not cook for a further 5 mins and test again.
When
you take it out of the oven, take it out of the tin and put on a
cooling rack - this will stop the cake sweating and getting damp.
Allow the cake to cool for 1 hour before putting the topping on.
To make the topping;
Put the icing sugar, soft cheese, butter and vanilla essence into a bowl and mixing it together with a fork.
Spoon the icing onto the cake and spread it evenly with a knife.
Enjoy!
Lemon and Ginger Cheesecake.250 grams ginger nut biscuits
40 grams butter
25 grams brown sugar
350 grams full fat cream cheese (Like phili, dont use the low fat version!)
75 grams castor sugar
Zest of 1 lemon
6 Table spoons of lemon juice
150 ml double cream
2 x large mixing bowls
Saucepan
8 inch loose bottomed tin or similar
To make;
Crush the biscuits to fine crumbs (i usually do this with a rolling pin)
Melt the butter in a saucepan and mix in the biscuit crumbs and brown sugar.
Press into an 8 inch loose bottomed cake tin - i have done this in a pyrex dish and have just cut it out the dish.
Chill in the fridge while you make the topping.
Beat together the cream cheese, castor sugar, lemon zest, and lemon juice until smooth and creamy.
Whip the double cream until you have soft peaks.
Mix the cream and cheese mixture together.
Spread over the base and chill for a couple of hours
Enjoy!
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