Today was a day off from work. All very quiet on the supply teaching front when it’s SATs week so I took the chance to catch up with jobs at home and to relax a bit.
When I was ironing this morning I looked across at my fruit bowl and spotted some bananas that were so ripe I’m surprised they didn’t grow wings and run away! My kids are going through a refusing to eat fruit phase and there’s no way I’d eat six bananas in one sitting. So there was one thing for it- bake a cake with them in!
A few weeks ago I found a lovely book in my local Waterstones called The Nordic Bakery Cookbook by Miisa Mink. I had never heard of The Nordic Bakery before but it is in London, Soho to be precise. I love Scandinavian baking and regularly sample the delights of a local Norwegian cafe in Harrogate called Baltzersens which makes the most gorgeous cinnamon buns. I’ve always wanted to have go at some Nordic baking myself, so I was pleased to find this book!
The recipe for Banana Cake on page 66 was a perfect way to use up my ripe bananas and also some ground cardamom I’d bought and needed to use before it went out of date. As the recipe introduction states: “Everyone loves banana bread or cake as we call it. Ours is packed with the spices that typify Nordic baking: ginger, cardamom and cinnamon. Throw in some ground cloves and really ripe bananas and you have a delicious and very easy cake for any time of day,”
Being a Bundt addict and an avid collector of Nordicware bundt pans, the accompanying picture showed the banana cake as a bundt ring cake. That’s what did it for me, I had to get out one of my pans and bake the banana cake there and then. I chose my Heritage bundt pan which is a very pretty swirl design and makes an ordinary cake look special. I love banana cake anyway and it would be perfect served plain with a cup of tea or as a dessert with a scoop of ice cream.
I love the array of different spices used in Nordic baking and the aroma permeating around my kitchen smelled wonderful. I love the smell of ginger and cinnamon in baking but it was great to experiment with a spice I don’t know as much and that’s cardamom. It’s hugely popular and a staple of Scandinavian baking so when I found some ground cardamom in a local shop, I had to try it out. It saved me messing about crushing cardamom pods with a mortar and pestle! Another spice in the recipe called for using ground cloves. I didn’t have any so I substituted a teaspoonful of ground mixed spice instead.
When the cake was baking, the smell was so tempting. I’m trying so hard to keep off the sweet stuff at the moment but when you are faced with temptation all around you, it’s fatal. Luckily it was near dinner time and I had to make do with a plate of chilli and rice instead! The cake got put into a box and is now hiding away from me. Though I know I might succumb to it tomorrow night after a long, busy day at work! I’ll let you know!
Love Sam xx