Sunday, January 6, 2013

Banana and Raspberry Ring Cake.

I'm practicing for the Sweet Adventures January Blog Hop - Tropical Paradise.
I'd like to make something new and amazing and still work on my recipe development.
This is my new Banana and Raspberry Ring Cake.
It would be prettied up with some lemon icing if I was taking it out of the house but it's just for us so the cake is naked.
I tried to turn out the cake to early and it split in the middle. Tastewise it is great but not too pretty.

I'll develop something else for Tropical Paradise perhaps inspired by my favorite cocktail Planters Punch, until then here is my own Banana and Raspberry Ring Cake.

Banana and Raspberry Ring Cake.


11" ring or bundt tin (or a 8" springform round tin)
Food processor
Measuring cup for liquid
Measuring cups and spoons for dry ingredients.
Rubber scraper
Small pot
Pastry brush
Measuring scales
Cake tester or skewer


240 mls/1 cup milk
5 grams/1 teaspoon Bi Carb or baking SODA
150grams/1 cup plain flour
125/1/2 cup grams butter
150 grams/3/4 cup caster sugar
5 grams/1 teaspoon cinnamon
10 grams/2 teaspoons Baking Powder
1 teaspoon vanilla paste
1 ripe banana
1 egg
1 punnet fresh raspberries or 1 cup frozen

Preheat the oven to 175° Celsius.
Stir the Bi Carb(Baking) soda into the milk and set it aside.
Cut about 25 grams of butter off the 125 grams and melt in a small saucepan. Brush the ring tin generously with the butter.
Place the flour, sugar, the butter (including any left over melted butter), cinnamon, baking powder and vanilla paste into your food processor and blitz it up until it is in fine crumbs.
Add the banana, egg and the milk/soda mixture. Blitz again until it is smooth.
Pour a thin layer into the bottom of the greased tin. Scatter over 1/3 of the raspberries.
Cover the berries with about ½ of the remaining cake batter and scatter over the remaining raspberries.
Cover with the rest of the batter and smooth the top.

Bake in the 175° oven for 35 minutes or until cooked when tested with a skewer.
Cool in the tin for 15 minutes and then turn out onto a wire rack or plate. You may need to loosen the edges with a knife to get it out.

If you use the 8" springform tin the cake will need about 45 minutes cooking.

If you are egg free you can leave it out and the cake still works - just add another tablespoon of butter or oil.

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