Mr Gochugaru and I have had a tiring week. But it was not as tiring for us as it was for Junior One and D-i-L (daughter-in-law) who became first-time parents to a set of adorable twins last Friday afternoon.
All babies are adorable to their grandparents (there are four of us), and we look forward to this new phase in our lives.
J1 and D-i-L plus twins are now back home. I am now back in my kitchen preparing food for a very busy week seeing friends and family. I don’t normally plan many events ahead of time but this week’s diary filled itself. On the upside our social life is A-plus, on the downside the level of tidiness in my house is D-minus. There is a huge pile of ironing which needs attention and things in the sink seem to multiply whenever I turn my back.
Today’s cake is made with banana, white chocolate and tahini. Baking cakes is not dissimilar to raising children. Mostly if you pay enough care and attention, things will turn out right. Sometimes despite your best efforts you get a cake that sinks, splits or surprises you either in a good or bad way. This is part of the adventure.
I made up this cake recipe today as I wanted to use the latest Bundt pan in my collection. How does it taste? I don’t really know, as I made the cake to give away to a friend. But I have plenty of experience in baking so I knew it would work before I placed the cake in the oven. This is the same kind of confidence I will apply to looking after and raising the grandchildren: I have done it before, and I know I can do it again.
Welcome to our family, little ones. Grandma has your (cake) back covered.
For the Bundt:
2 large eggs
100 g light brown soft sugar
100 g sunflower oil
175 g plain flour
1½ teaspoons baking powder
¼ teaspoon bicarbonate of soda
Pinch of salt
300 g ripe bananas, broken into pieces and lightly crushed
100 g white chocolate chips (I use Guittard or Callebaut brand)
50 g tahini (preferably Middle Eastern tahini, mine was from Ottolenghi)
2 teaspoons vanilla extract
10 g each softened butter and plain flour to line the Bundt pan
I used a 6 Cup Anniversary Braided Loaf Pan from Nordicware. The cake can also be made in a 2 pound / 900 g loaf tin or a 20 x 20 cm square tin.
How to Make:
Preheat the oven to 170°C/ 155°C fan.
Brush the (10 g) softened butter evenly over the entire inside of the pan, taking care to fill every corner.
Sift over the (10 g) flour, moving the pan around to coat evenly. Remove the excess flour by turning the pan upside down and giving it a tap (do this over a sink). Set the pan aside.
Sift the (175 g) flour, baking powder, bicarbonate of soda and salt together into a large bowl. Set aside.
In a large mixing bowl, whisk together the eggs and sugar until thick and creamy. Whisk in the oil slowly.
Add the flour mixture and, using a silicon spatula, gently fold into the whisked egg mixture.
Add in the banana, tahini, chocolate chips and vanilla extract. Gently fold everything together until well mixed.
Spoon the mixture into the prepared pan.
Level the surface and tap the pan on a folded dishcloth to settle any bubbles.
Bake in the oven for 55 minutes or until the cake bounces back when touched. A metal skewer inserted in the centre should come out clean.
Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
The cake will slice into multiple pieces following the pattern of its raised shape – perfect for a sharing with friends and family around a communal table.
