Delicious UK – (01)January 2021

Banana,chocolateand

tahiniloafcake

MAKES10-12SLICES.HANDS-ONTIME

20 MIN,OVENTIME1 HOUR10-15

MINUTES,PLUSCOOLING

FOOD

TEAM’S

TIP

Storethecake,well

wrapped,forupto 4

days.Orwrapslicesand

freezeforuptoa month,then

defrostandlightlytoasttoserve.

• 2 largeripebananas,peeled
  andmashed(about250g)


• 2 tbsptahinipaste


• 35gdarkchocolate,chopped


• 170gbutter,softened


• 125ggoldencastersugar


• 5 tbsprunnyhoney


• 2 largefree-rangeeggs,lightly
  beaten


• 225gself-raisingflour


• 1 tspgroundcardamom(from
  about6 pods,groundina
  pestleandmortar)


• 2 tspsesameseeds


• Crèmefraîcheandespresso
  coffeewitha favouritespiritor
  liqueurtoserve(optional)

Ve g g i et r u f f a d e
SERVES4.HANDS-ONTIME 50 MIN

KNOW-

HOW

Truffadeisa wintrycheese,
potatoandbacondishfrom
AuvergneinFrance.It uses
thelocalcheese,cantal.Truecantal
isn’tvegetarian– fora veggie-
friendlyalternative,mildcheddar
hasa similartaste.

FOOD

TEAM’S

TIP

Ourveggieversionomits
thebaconofcourse,butyou
canaddsome,chopped,in
step2,if youlike.

• 4 medium(about600g)floury
  potatoes,suchaskingedward


• 40gbutter


• 1 smallshallot,finelychopped


• 1 garlicclove,crushed


• 1 tspchoppedfreshthyme,plus
  extratogarnish


• 250gcantalcheeseormild
  cheddar(seeKnow-How),grated


• 1 tbspchoppedfreshparsleyto
  serve

YOU’LLALSONEED...

• 22cmnon-sticksautépan(or
  shallowcasserole)witha lid

1 Bringthewholepotatoestothe
boilina largepanofsaltedwater
andcookfor8 minutesuntiljust
beginningtosoften.Drain,refresh
undercoldwaterandsetasideuntil
coolenoughtohandle,thencutinto
2cmchunks.
2 Melt25gofthebutterinthesauté
panovera low-mediumheat,then

addthepotatoes.Turnuptheheat

andcook,stirring,for 10 minutesor

untilthepotatoesaregolden.

3 Transferthepotatoestoa large

bowlandsetaside.Addthe

remainingbuttertothesautépan

andgentlyfrytheshallot,garlicand

thymewitha littlesaltandpepper

for5 minutesuntilsoft.Addtothe

potatoeswiththecheeseandstir

witha woodenspoonuntilallthe

ingredientsarecoatedandsticky.

4 Spoonthemixturebackintothe

sautépan,spreadit overthebase,

thencoverwitha lidandcookover

a lowheatfor8 minutes.Uncover.

5 Heatthegrilltohigh.Putthepan

underthegrillfor6-8minutesto

allowthetoptocookthroughand

brownslightly.Coolfor5 minutes,

thenscatterwithparsleyand

thyme.Servewiththestew.

PERSERVING468kcals,30.2gfat

(18.8gsaturated),18.8gprotein,

28.5gcarbs(1.7gsugars),1.3gsalt,

3.4gfibre

YOU’LL ALSO NEED...

• Electric mixer; 900gloaftin,
  greased with butterandthe
  base lined with compostable
  baking paper

1 Heat the oven to 160°C/

140°C fan/gas 3. Mashthe

bananas and tahini togetheruntil

well combined. Melt thechocolate

in a small bowl set overa small

saucepan of simmeringwater,

stirring until melted (don’tletthe

base of the bowl touchthewater).

Set aside.

2 Put the butter, sugarand4 tbsp

of the honey in a largemixing

bowl and whisk with anelectric

mixer until pale and soft.

Gradually beat in theeggs,

whisking well after eachaddition,

until the mixture is paleand

creamy. Add the bananamixture

and stir well.

3 Sift over the flour andground

cardamom, then foldintothe

cake mixture using aballoon

whisk. Transfer abouta quarter

of the cake mixture toa separate

bowl, add the meltedchocolate

to it and stir until evenly

combined.

4 Spoon half the remaining

regular cake mixtureintothe

prepared tin, then addthe

chocolate mixture, swirlingthem

together. Finally, addthe

remaining regular cakemixture

and swirl again. Smoothwitha

palette knife, makinga shallow

indent down the centre.

5 Scatter over the sesameseeds

and bake for 1 hour 10-15minutes

until a skewer pushedintothe

centre comes out cleanandishot

to the touch.

6 Drizzle the remaininghoney

over the cake and leaveinthetin

for 10 minutes, then transfertoa

wire rack to cool (seeMake

Ahead). Serve the cakeinslices

with, if you like, a littlecrème

fraîche and a boozy espresso.

PER SLICE (FOR 12) 309kcals,

15.8g fat (8.5g saturated),4.5g

protein, 36.6g carbs (22gsugars),

0.5g salt, 1.5g fibre

NEXT

MONTH

Anothergreat

winterwarmer

menu

with the cheese and rosemary
scones and a dollop of soured
cream, dusted with smoked paprika.
PER SERVING 648kcals, 23.6g fat
(9.8g saturated), 21.4g protein,
82.2g carbs (15g sugars), 2.2g salt,
10.7g fibre

deliciousmagazine.co.uk 47

make it special.