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Jun. 20th, 2011 07:10 pmI think I've permanently lost my hat. It was a 16th birthday present from my mother, it's been halfway round the world with me plus all my field trips, and I am enormously upset about this. The people organising the event I last recall having it at have seen no trace of it. Campus security know nothing. I've just e-mailed the only address I could find for the company that catered the event, for all that corporate is likely to know about it.
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Peach and banana cake, lightly adapted from nibblous.
125g butter
175g sugar (granulated, caster, or mix in some demerara, whatever you have to hand)
250g self raising flour
2 eggs
2 large or 3 medium, very ripe bananas
2 peaches
some almonds
"Heat the oven to gas mark 4; 180°C
Grease a 2lb loaf tin.
Mash the bananas with a sturdy fork.
Cream the butter and sugar together and mix in the eggs.
Mix together the two yellow sludges you now have."
... and having got to the reason that this is my favourite recipe, I'll take over.
Are your almonds blanched? If not, now would be a good time to do so. Put them in a bowl and pour boiling water over them. Leave them to sit for long enough to drink a cup of tea, then start fishing them out and popping their skins off. Tea strainers work well for allowing small numbers to drain and cool down. Any stubborn ones you should chuck back in. Doing this makes me think of my mother and of my Grossmutti.
Cut up the peaches. One and a half should be chunked and the other half sliced (or more, depending on how you feel like decorating).
Going back to the directions above, this is the point at which you should add the chunked peaches to your yellow sludge. Follow this by mixing in the flour. Then scrape the whole into your greased-and-floured tin (any shape will do! do not feel obliged to use a loaf tin! I don't!) and decorate the top with the sliced peaches and ground almonds.
Bake.
If it's a loaf tin, you'll want to turn the heat down partway through and it will take Some Time. If it's a normal cake tin, it will take rather less. In any case, it will be delicious.
ETA 09/2012 Also delicious when drowned in lemon syrup, as discovered in Edinburgh. Zest & juice a lemon into a small saucepan; add ludicrous quantities of sugar; heat gently until it boils; pour it over the cake.
ETA 05/2012 a double batch makes 2 dozen generous-ish muffin-type-things!
---
Peach and banana cake, lightly adapted from nibblous.
125g butter
175g sugar (granulated, caster, or mix in some demerara, whatever you have to hand)
250g self raising flour
2 eggs
2 large or 3 medium, very ripe bananas
2 peaches
some almonds
"Heat the oven to gas mark 4; 180°C
Grease a 2lb loaf tin.
Mash the bananas with a sturdy fork.
Cream the butter and sugar together and mix in the eggs.
Mix together the two yellow sludges you now have."
... and having got to the reason that this is my favourite recipe, I'll take over.
Are your almonds blanched? If not, now would be a good time to do so. Put them in a bowl and pour boiling water over them. Leave them to sit for long enough to drink a cup of tea, then start fishing them out and popping their skins off. Tea strainers work well for allowing small numbers to drain and cool down. Any stubborn ones you should chuck back in. Doing this makes me think of my mother and of my Grossmutti.
Cut up the peaches. One and a half should be chunked and the other half sliced (or more, depending on how you feel like decorating).
Going back to the directions above, this is the point at which you should add the chunked peaches to your yellow sludge. Follow this by mixing in the flour. Then scrape the whole into your greased-and-floured tin (any shape will do! do not feel obliged to use a loaf tin! I don't!) and decorate the top with the sliced peaches and ground almonds.
Bake.
If it's a loaf tin, you'll want to turn the heat down partway through and it will take Some Time. If it's a normal cake tin, it will take rather less. In any case, it will be delicious.
ETA 09/2012 Also delicious when drowned in lemon syrup, as discovered in Edinburgh. Zest & juice a lemon into a small saucepan; add ludicrous quantities of sugar; heat gently until it boils; pour it over the cake.
ETA 05/2012 a double batch makes 2 dozen generous-ish muffin-type-things!
