Chocolate and walnut cake

This beautiful cake should really have been studded with candles – I made it for my wonderful husband on his birthday. (Actually, because I’ve been up to my eyes with studying, this ended up being a slightly-post-birthday cake. Sorry, love. Next year I’ll get it right!)

Rich and chocolatey and walnutty

Candles optional

Happy birthday, Jef. Love you!

It’s a miracle it turned out as well as it did, because it really shouldn’t have been a cake at all. It was based on this recipe for banana muffins! You can see from the photo there that I cheated and used a liner for this one. I won’t bother again – it didn’t sit quite right in the tin and left heavy marks on the side of my beautiful creation. Here’s my version of the recipe:

Ingredients 

  • 75 grams butter (melted)
  • 250 grams self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 tbs cocoa powder
  • 115 grams caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon honey
  • 2 large bananas (ripe)
  • 2 medium eggs
  • 125 ml milk
  • Half a bag of walnuts
  • Another tablespoon of honey

Method

  1. Preheat oven to 190c
  2. Leave melted butter to cool
  3. Mash the banans well
  4. Roughly chop the walnuts
  5. Sift the flour, baking powder, bicarbonate of soda, salt, cocoa, cinnamon and nutmeg into a bowl. Add the sugar and mix well. In a second bowl, with a folk, beat together the eggs, vanilla extract, honey, butter and milk.
  6. Add the bananas to the egg mixture and stir.
  7. Make a well in the dry mixture and add the egg mixture. Stir roughly with a folk. (Don’t stir too much – its meant to be thick and lumpy!)
  8. Put a cake liner into a tin, frown at how it doesn’t sit quite right, fill it anyway and hope.
  9. Sprinkle over the walnuts.
  10. Put in the over for 30-35 minutes.
  11. Once golden brown and firm remove from oven leave to cool for 5 minutes in the tin and then 15 minutes on a wire rack.
  12. Warm up the honey and drizzle over the walnuts to leave them lovely and shiny.

 

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