When I saw a recipe for banana ginger cake chez The Caked Crusader the other day, I knew there was nothing to be done but make it as soon as I could. Banana and ginger is not an obvious pairing by any means, but the cake just sounded so good – and it was.
Savoury muffins for brunch are a wonderful thing. They taste good and you can pack in whatever vegetables you happen to have to hand. They make an interesting and easy packed lunch too and they’re ideal for picnics. These beetroot, walnut, wild garlic and goat’s cheese brunch muffins are particularly particularly fine ones.
New challenges are popping up all over the place at the moment and I can’t keep up. However, Jacqueline of Tinned Tomatoes recently revived an old event, Bookmarked Recipes, founded by Ruth of Ruth’s Kitchen Experiments. The idea is to actually use some of those recipes we all bookmark and then somehow don’t get around to actually using – I have an awful lot of those. Recently, I saw a post on honey cornbread on Black Book Kitchen Diaries and for some reason it immediately appealed and I bookmarked it. Unusually, it hasn’t been hanging around that long in my bookmarked folder either. On day 9 of a summer cold (I wrote this a while ago and am happy to report the cold only lasted 15 days!) and feeling rather lacking in energy, I wanted to make something really quick and easy. This fitted the bill: throw the dried ingredients together and then add the wet – simples! The original recipe comes from All Recipes, but I’ve adapted it from the American measures, replaced the vegetable oil with olive oil and also added some chocolate – how could I not? This is how I did it:
- Sifted 125g wholemeal flour, 130g fine polenta, 30g caster sugar and 1 scant tbsp baking powder into a bowl.
- Chopped 50g 70% dark chocolate and mixed this into the flour.
- Made a well in the middle and broke 2 duck eggs into it.
- Started to mix these in, adding 3 level tbsp runny honey and 50ml olive oil as I went.
- Mixed in 225ml double cream.
- Poured into a 9″ x 9″ square mould and baked at 180C for 25 mins.
- Spooned a little honey onto the hot cake and spread this around to give it a shiny top.
- Left to cool then cut into 16 pieces.