IN SEASON
SPICED BANANA AND WALNUT BUNDT CAKES
Bundt cakes have had a huge revival in recent years and the special cake tins that make their distinctive shape are a real work of. These spiced banana bundt cakes are perfect for a summer afternoon tea and are delicious, as is the frosting. Remember, your bananas must be really ripe to get that great burst of fl avour.
serves 12
85g unsalted butter, softened, plus extra for greasing 140g self-raising fl our, plus extra for dusting 115g golden caster sugar 1 large egg, beaten 2 ripe bananas, chopped Pinch of salt Half a tsp ground ginger Half a tsp mixed spice Half a tsp bicarbonate of soda 100g walnuts, roasted and
chopped, plus extra to decorate Icing sugar, for dusting
FOR THE FROSTING: 25g unsalted butter, softened 70g cream cheese 70g golden icing sugar 1 tsp vanilla bean paste
1 Preheat the oven to 180C / Gas 4. Grease and fl our a 12-hole mini bundt cake tray.
2 In a large bowl, cream the butter and caster sugar together until pale and fl uff y. Beat in the egg and bananas until smooth.
3 Sift the fl our, salt, spices and bicarbonate of soda together, then fold in. Stir in the walnuts.
4 Spoon the mixture into the prepared moulds, fi lling them about three-quarters full. Bake in the oven for 25 minutes until a skewer inserted into the centre comes out clean.
5 Leave to cool in the tin for 5 minutes, then turn out on to a
cooling rack to cool completely.
6 To make the frosting, beat all the ingredients together until fl uff y and smooth. Spoon into a piping bag fi tted with a star- shaped piping nozzle and top each cooled cake with a swirl
Passion-ate Ice CreamW
of frosting. Sprinkle over a few chopped walnuts and lightly dust with icing sugar before serving.
Eric Lanlard’s Afternoon Tea by Eric Lanlard, published by Mitchell Beazley
e are addicted to this luxurious curd ice cream for summer – sun or no sun!
Grab yourself a tub of quality custard and pour into a freeze-able container. Pop into the freezer and every hour or so give it a quick stir. Once the custard begins to stiff en add a good few table spoons of Passion Fruit Curd, mix well and return to freezer. Serve with mixed berries for a sensational summer treat.
ALTERNATIVE
Try with lemon, ginger or raspberry curd instead. Find more curds at
www.thebaytree.co.uk
Enjoy over 120 lovingly hand-crafted chutneys, preserves and sauces from The Bay Tree Food Company
thebaytreefoodco @TheBayTree thebaytreefoodco
36 | THE WEST COUNTRY FOODLOVER
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68