Recipes on this page
are taken from Green
by Elly Pear
(Curshen), published
by Ebury Press (£22).
Photography by
Martin Poole.you c
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30 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM
Vega n ba na na a nd
walnut cake
MAKES 1 LOAF
75ml (2½fl oz) vegetable oil
3 heaped tsp baking powder
1½ tsp ground cinnamon
1½ tsp ground ginger
50g (1¾oz) raisins
50g (1¾oz) walnuts, roughly
chopped
1 Preheat the oven to 200°C/Gas
Mark 7. Grease a 1lb (450g) loaf tin and
line it with parchment.
2 Mash the bananas, then add the oil
and sugar and mix well. Fold in the flour,
baking powder, ground cinnamon,
ginger, raisins and walnuts (if using).
3 Pour the cake mixture into the prepared
tin and bake in the centre of the hot oven
for 20 minutes. After 20 minutes, check
the cake. If it’s browning too much, cover
the surface with foil before baking for a
further 20 minutes. The cake is ready
when it’s golden, firm to the touch and a
toothpick inserted into the centre comes
out clean. Leave to cool in the tin for a
few minutes before turning onto a wire
rack to cool completely before slicing.
Almond, lemon and
raspberry jam cake
SERVES 8
140g (5oz) plain flour
125g (4½oz) ground almonds
2 tsp baking powder
½ tsp salt
225g (8oz) salted butter, softened
200g (7oz) caster sugar
3 free-range eggs
grated zest and juice of 1 lemon
2 tbsp raspberry jam
4 tbsp almond flakes, toasted
lightly in a dry pan
1 Preheat the oven to 180°C/Gas
Mark 6.
2 Mix together the flour, ground
almonds, baking powder and salt in a
bowl. In a separate bowl, cream the
butter and sugar together, then beat in
the eggs, one at a time, adding a
tablespoon of the dry ingredients along
with each egg.
3 Fold through the remaining dry
ingredients, then mix in the lemon zest
and juice.
4 Grease a 25cm (10in) loose-bottomed
cake tin. Pour the cake mix ture into the
prepared tin and bake in the centre of
the hot oven for 25 minutes, or until the
top of the cake is light golden brown and
a toothpick inserted into the centre
comes out clean.
5 Remove the cake from the oven and
leave to cool completely in the tin. Once
cool, remove the cake from the tin,
spread the jam over the top, sprinkle
with almond flakes and serve.
6 This cake will keep well for 2- 3 days
when stored in an air tight tin, sealed,
and kept in a cool, dry place.
3 large, ripe bananas, peeled
(approx. 350g (12oz))
100g (3½oz) light brown
muscovado sugar
225g (8oz) plain flour