Monday, 24 August 2009
I bought a new camera recently. A DSLR and am trying to learn how to use it. I'm really enjoying all the new things I can do and am working out the best time of day as well as the best spots in the house for the right light etc.
One of the best spots is at the back of the house where the sun directly hits. I wandered out there recently to try and get a good shot of this delicious cake. I spread out a table cloth and got started. After a while I noticed our cat, Kurty had joined me as you can see here.
I continued to take photos and trying all the different tricks I've been learning and reading about. I'm not very good yet, hopefully I'll get there. The funny thing about Kurty is he's never been interested in our food. Only his fish. So you can imagine it's taken us by surprise to find him getting into food we've left out. This has never been a problem before so we're quickly learning we have to put everything away. I never thought he'd get into banana cake, but as you can see here he gave it a red hot go!
This delicious banana cake came from The LA Times, and is a recipe from The Clementine Bakery which shares their secret is using pastry flour. I stumbled across this recipe at Amateur Gourmet who says its his "dream cake". I must agree its fantastic!
2 2/3 cups sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3 large or 4 small very ripe bananas
1/2 cup buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup plus 1 1/2 tablespoons cream cheese, at room temperature
5 tablespoons butter, room temperature
1/2 cup powdered sugar
2 tablespoons sour cream
Heat the oven to 350 degrees. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.
In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas. Mix in the eggs, one at a time, until each is completely incorporated, then mix in the buttermilk, oil and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.
Pour into a 9-by-13-inch greased pan. Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.
In the bowl of a stand mixer, or in a medium bowl with a hand mixer, beat the cream cheese until smooth and there are no lumps. Add the butter and whip until incorporated, then add the powdered sugar and the sour cream. Frost the top of the cooled cake, then slice and serve.