Archive | Cakes & Bakes RSS feed for this section

Clementine Bakery’s Banana Cake

19 Sep

Baking is one of the most satisfying art. This is something I enjoy the most in the kitchen. Banana’s make great fruits but once you add to your desserts or cakes they make it tastier. This is a tea-time cake. Somehow my mum and I enjoy cakes with our tea more than savory bits. Last week, I promised my mother that I’ll bake a tea cake for her. So here it is!

This cake is really good. It is fragrant with bananas, very tender, not-too-sweet, velvety and moist texture is a perfect indulgence anytime of hour in the day. The frosting of this cake is too good.

This banana cake recipe is taken from TWC. I have altered the frosting by adding sour cream instead of creme fraiche and increase the sugar content.

2 2/3 cups all-purpose flour minus 2.5 tablespoons
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
3 eggs
1/2 cup buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla extract


170 gm cream cheese, at room temperature
60 gm butter, room temperature
1/2 cup powdered sugar
2 tablespoons sour cream

Preheat the oven to 180 degree C /350 degree F.

In a large bowl, sift together flour, sugar, baking powder, baking sugar and salt. This recipe is little different from the usual baking that I do. Usually I add the sugar to the eggs but in this case, sugar is incorporated with dry ingredients.

Seive twice so that the ingredients are equally distributed in the mixture.

Mash the bananas with the hand beater until smooth.

Mix the eggs, one at a time .

The idea is to blend it well into the mixture.

Add the oil….

Some Vanilla Essence!!

Add Buttermilk!!

Now mix the dry ingredients into the batter till thoroughly combined.

Key is mix with love and affection…mix well dry ingredients in 2-3 batches…

Pour into a 9-by-13-inch greased pan or a 10-inch round cake pan (you might have enough batter leftover for a few spare cupcakes).

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.

Mix well together all the ingredients for the topping.

Spread it on the cake.


When I inserted the skewer in the cake after 40 minutes it was still a bit undone. I left it for another 2 minutes and it was perfect. Every oven is different so you need to check when your cake is done.


My mother absolutely loved every bit of this cake. She said it was actually fabulous. I actually value her comments on what I make in the kitchen. This cake can be kept for 1-2 days but who wants to keep waiting so long. Atleast this one got finished in a day.

Looks yummilicious!! Isn’t it??

Blackberry Crumb Cake

15 Sep

Dessert time: This recipe I actually picked up from Donal Skehan. This is a really nice dessert, can be served with some ice cream. It can also be had as a tea time cake crumb. In the original recipe, self-raising flour is used. So to make flour rise while baking, soda and baking powder is added. I have made a few modifications to this recipe. First, I actually had a blackberry jam in my refrigerator. So I used that instead of the fruit blackberry. Secondly, since the jam itself is sweet, sweet content in the topping was reduced . Thirdly, used vanilla essence. Also, made a few alterations while baking this. Firstly, baked the cake batter for half the baking time. Then put the blackberry jam and the sweet crumb topping on the half-baked cake.  Finally, again put the cake back to oven for the left over baking time.

Preparing time: 25 mins   Baking time: 45 mins

115 gm butter softened

175 gm castor sugar

1 egg

1 tsp vanilla essence

280 gm (2 cups) flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon powder

125 ml milk

300 gm blackberry jam

For the sweet crumb topping

85 gm castor sugar

85 gm plain flour

zest of 1 lemon

75 gm butter

 Whenever I bake, there are a few things that I do. My first step is to collect all the ingredients required. Grease a baking tin with a parchment paper. Ideally, use of a rectangular tin is required but I used a round one.

Preheat the oven at 190 degree/ Gas mark 5.

Then sift all the dry ingredients such as flour, baking soda and baking powder.

Add cinnamon powder in the flour mix. Set aside.

In another bowl, whisk in the butter and sugar with the help of a hand beater until pale.

Add the egg and vanilla essence. Whisk to combine it well.

Fold in the flour into the mixture with a wooden spoon. Add milk.

Pour the mixture into the greased baking tin. Bake in the oven for 35 minutes.

Now prepare the crumb. Combine all the topping ingredients and mix it with the fingertips until it resembles the breadcrumb mixture.

After 35 minutes bring back the cake. Quickly pour in the jam.

Add the crumb topping.

Bake it again for about 10 mins. Or until the crust is golden. Let it cool and then bring it out of the tin and cut slices.


Use a parchment paper more than the tin so that it is easy to take out the cake.

It is a nice tea time cake crumb.

%d bloggers like this: