A prelude to the Great British Bake Off

The cricket tea, the village fete, birthday parties, picnics, high tea, cream tea all made better by the addition of baked goodies.  Pies, scones, cakes, biscuits I cannot think of anyone who isn't cheered by a little bit of home baking.  I well remember the best fund raiser at the school summer fayre was always the cake stall, the dads and grandfathers being particularly susceptible to the lure of a slice of coffee and walnut cake or a shortbread triangle.

Tomorrow sees the start of the latest Great British Bake Off and millions will tune in to see baking elevated to a science and an advanced art form, with oohs and aahs in sitting rooms across the nation.

Some will find the competition inspiring, but no doubt for many it will be intimidating, which is a great pity.  We cannot all aspire to becoming the next Nadiya but we can give Mr Kipling a run for his money.

This is not a showstopper, but it is a luscious dessert cake, created because I had some overripe bananas lurking in the freezer and wanted to use them up to make some space.
Nothing complicated, but lovely flavours and with a little bit of artistic licence a great looking pudding.

3 eggs

150g sugar

50g melted butter

100g Greek or Turkish yogurt

3 bananas - I used very ripe ones that had been frozen, but freash ones are just as good.  

3 cardamom pods

150g self raising flour

100g sugar

60g salted cashews

Pre heat the oven to 175º C

In a large mixing bowl whisk the eggs and sugar until pale and very thick

Add the melted butter and yogurt and whisk again.

Mash the bananas until very smooth and add to the mix.

Extract the seeds from the cardamom pods and crush them.

Add the seeds and flour to the mixture and gently fold in.

Pour the batter into a greased 10" prospector pan or cake tin and bake for 20 minutes.

Leave to cool while you prepare the cashew brittle.

Put 100g sugar into a pan, I used a frying pan and place over a moderate heat until it is all melted and a rich brown colour. Do not be tempted to stir it.

Tip in the cashew nuts and swirl the pan to coat the nuts in the liquid sugar.

Pour out on to a greased tray or pan and leave to set.

When the sugar has solidified, break into chunks and grind to a coarse powder with a pestle and mortar.  Otherwise, put into a plastic bag and bash it with a rolling pin.

Don't use an electric grinder as this will reduce it to powder and you want some texture here.

Carefully turn out the cooled cake and cut into slices.
Serve with a large dollop of yogurt (or cream, creme fraiche, Mascarpone or clotted cream) with a generous sprinkle of the cashew brittle.

Store any left over cake - as if - in the fridge, but return to room temperature before serving.

© Netherton Foundry Shropshire 2016

www.netherton-foundry.co.uk