food from my childhood – raisinghappystrongkids

Cake, cake, cake. More blooming cakes. I should rename this blog Cake A Day blog. But hey, it’s all tied up with my childhood programming – my mum loves cakes.

So here’s another one. But aha, this one is 100% gluten free. I used banana flour. And it tastes better than I expected (after several tries).

Ingredients:

20g butter

6 large apples, peeled, cored and cut onto eighths

1 1/4 cup banana flour

2 tsp baking powder

Pinch of salt

3/4 tsp ground cinnamon or mixed spice

3/4 cups caster sugar

1 cup oil

1 cup full cream milk

2 large organic eggs

2 large egg yolks from organic eggs

zest from 1 orange

Preheat oven t0 180C. Grease the baking tin. Line the baking tin with the apple slices.

Beat butter and sugar until light and fluffy. Mixed the dry ingredients together – sieve into the butter-sugar mix. Slowly fold in the liquid ingredients.

Pour the mixture in. Bake until it’s all nice and brown, and the fork comes out clean when poked into the cake.

I absolutely dislike cakes. I don’t eat cakes.

But I often find myself baking cakes.

All because I have a stay-at-home mum who baked cakes, bread, biscuits and pies in our sunny kitchen. I love the smell of baking, which is synonymous of a very happy time in my life. Childhood conditioning is indeed a strong force.

Here’s a slightly healthier version of the classic Lemon Drizzle Cake – I serve it with lemon yoghurt instead of the traditional drizzle made with icing sugar.

You will need:

175g unsalted butter

200g caster sugar

250g unbleached flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of sea salt

3 medium eggs at room temperature, beaten

100ml full cream milk, at room temperature

Grated zest of 2 unwaxed lemons

Preheat oven to 180C. Grease baking tin. Combine butter and sugar until light and fluffy. Sieve together the flour with the baking powder, bicarbonate of soda and salt. Add in the dry ingredients with the wet ones alternately. Mixed until smooth. Transfer to the greased baking tin and bake until firm in the middle and light gold all round.

Serve with thick set yoghurt and a squeeze of lemon juice mixed into the yoghurt.

raisinghappystrongkids

Tag: food from my childhood

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Food From My Childhood: Lemon Drizzle Cake