One last cake - there will be no more for a while. I've done quite a few recently - so I have just enough cakes on my list of know hows .... to stop for now! This classic combo was so good that I had to share the recipe. And most of the cake - it was dangerous to have it in the house calling to me to scoff slice after slice!
I got the recipe from Nigel Slater but I tweaked his recipe slightly for good measure. It's a banana, chocolate and hazelnut cake. Three ingredients that love each other. A trio of delicious words that once uttered cannot be refused. What's not to like? Unless you are allergic to nuts, in which case leave out the hazelnuts! I also put some icing on the cake as this is the last one I'll be doing for some time - at least till the cake weight has been worked off!
Ingredients:
175g self raising flour
175g of sugar: half caster sugar & half soft brown sugar
175g of unsalted butter at room temperature [take it out of the fridge while you preheat the oven & get everything ready]
100g of ground roasted hazelnuts
1/2 tsp of baking powder
3 eggs
1 small cap full of vanilla extract
2 very ripe almost black bananas chopped up
100g of 50% dark chocolate broken into chunks
Icing: 200g of icing sugar and some warm water
Equipment:
Preheated oven to 200 degrees
Food processor
Greased, floured and lined spring form tin
1. Blend the butter and the sugar [butter should be at room temperature] in the processor
2. Mix the dry ingredients: sift the flour into a bowl and add the ground nuts and the baking powder - then add the lot to the processor
3. Add the eggs one at a time and blitz the batter
4. Scrape the mix into a bowl then add chunks of the chocolate and the bananas and gently fold them in
5. Scrape the batter into the tin and place it on the middle shelf reducing the heat to 170 degrees. Bake for 55 - 60 min
6. Then take it out to cool
7. Mix icing sugar [about 200g] with a tablespoon of warm water at a time until it's like a thick paste that can be spread over the cold cake. Serve with tea/coffee.
