Wat doe je als je niet naar je favoriete restaurant kan? Dan wil je graag zelf een lekkere maaltijd op tafel zetten en zoek je in een kookboek naar een paar geweldige gerechten. De Engelse keuken heeft vanuit het verleden niet een geweldige reputatie, maar in de afgelopen jaren is daar toch echt wel een grote wijziging in gekomen. Wie heeft er immers niet gehoord van Gordon Ramsey, Jamie Oliver en Ansley... Wij hebben daarom in de afgelopen weken gezocht naar de leukste, best-selling en nieuwste Engelse kookboeken. Begin nu al te koken uit het nieuwste kookboek van Gordon of ga naar de Meditarinee met Ainsley! Bestel de kookboeken snel onze speciale kookboeken winkel. Wij leveren de kookboeken standaard met een handige conversietabel en een kleine presentje.
Een eerste recept dat wij delen komt uit het boek Stirring Slowly!
This
cake started out as a gift for my dentist and it got everyone talking -
presumably because of the sugar content for a dentist. However, I can
report back that they loved it, and not a filling in sight. I've made it
a few times since and it's a total winner; my entire family love it and
they're a tough bunch to please. It's a great 'gift' cake, as it keeps
really well and stays moist for a few days.Serves: 10-12
Level: Easy
Ingredients
| 150ml | olive oil (or other flavourless oil) |
| ½ tbsp | good-quality vanilla extract |
| 2 | large eggs |
| 75g | natural yoghurt |
| 4 | large or 5 medium very ripe bananas |
| a squeeze of lemon juice | |
| 100g | soft dark brown sugar |
| 60g | caster sugar |
| 200ml | milk |
| 225g | wholemeal or plain flour |
| 1 tsp | baking powder |
| 1 tsp | bicarbonate of soda |
| a good pinch of fine sea salt | |
| 125g | butter, at room temperature |
| 125g | smooth peanut butter (or almond butter works wonderfully too) |
| 250g | icing sugar |
| 3 tbsp | maple syrup |
Essential kit
You will need: a 1 litre loaf tin.Instructions
Preheat your oven to 180°/gas 4. Line a 1 litre loaf tin with greaseproof paper and leave to one side.
In a large mixing bowl, whisk together the olive oil, vanilla, eggs and yoghurt. Mash the bananas in a separate bowl with a squeeze of lemon juice. Mash in the dark brown and caster sugars, then whisk into the oil mixture and add 2 tablespoons of the milk. Sift the flour, baking powder, bicarbonate of soda and salt into the bowl, and tip in any roughage from the flour that's left in the sieve (if using wholemeal). Fold into the banana mixture with a large metal spoon and pour into the lined loaf tin.
Pop the tin into the middle of the oven and bake for around 50 minutes, until the cake is cooked through. Check with a skewer, but be prepared for a little residue, as the cake is naturally quite damp. However, if it still looks a little raw, pop it back into the oven for a further 10 minutes .
Leave the cake to cool in the tin for around 10 minutes, then remove from the tin and transfer to a rack to cool completely.
While the cake is cooling, make the buttercream. Beat the but ter and peanut butter in a free-standing mixer (or with an electric hand whisk) for a few minutes until pale and creamy. Sift in the icing sugar, add the remaining tablespoon of milk and beat for a further 5 minutes, until incredibly pale and smooth. If it still feels a little thick beat in a splash more milk, then ripple in 2 tablespoons of maple syrup.
Once the cake is cool, spread it with the peanut butter frosting, drizzle on the remaining maple syrup and it's ready to go.
In a large mixing bowl, whisk together the olive oil, vanilla, eggs and yoghurt. Mash the bananas in a separate bowl with a squeeze of lemon juice. Mash in the dark brown and caster sugars, then whisk into the oil mixture and add 2 tablespoons of the milk. Sift the flour, baking powder, bicarbonate of soda and salt into the bowl, and tip in any roughage from the flour that's left in the sieve (if using wholemeal). Fold into the banana mixture with a large metal spoon and pour into the lined loaf tin.
Pop the tin into the middle of the oven and bake for around 50 minutes, until the cake is cooked through. Check with a skewer, but be prepared for a little residue, as the cake is naturally quite damp. However, if it still looks a little raw, pop it back into the oven for a further 10 minutes .
Leave the cake to cool in the tin for around 10 minutes, then remove from the tin and transfer to a rack to cool completely.
While the cake is cooling, make the buttercream. Beat the but ter and peanut butter in a free-standing mixer (or with an electric hand whisk) for a few minutes until pale and creamy. Sift in the icing sugar, add the remaining tablespoon of milk and beat for a further 5 minutes, until incredibly pale and smooth. If it still feels a little thick beat in a splash more milk, then ripple in 2 tablespoons of maple syrup.
Once the cake is cool, spread it with the peanut butter frosting, drizzle on the remaining maple syrup and it's ready to go.
Reacties
Een reactie posten