I haven’t baked for a while because the horrors of real life intervened. But in a desperate attempt to restore some sort of normality to my life, I have been going over all my recipes. It has been tempting to rely on an old favourite. A many times tried and trusted recipe. But curiosity overcame me when I saw a recipe for a sticky ginger loaf……and I thought “how can I tweak that recipe….”
A whisky mac is a lovely warming gingery drink and so I thought I’d see how it translated into cake form. I suspect, like the boozy banana bread recipe, that it will be subtle, but hopefully give the cake just a little something extra.
This recipe still needs tweaking (I can’t help myself, can I!). I want to swap the butter for oil, maybe add extra dates, and see how I go from there. In the meantime, it is a lovely gingery, slightly sticky cake. Mmmmm….breathe in deeply.
I bet you’re all sick of me posting about this banana bread. Go on, admit it! This will be the final time I post about it (says she) as I think the recipe has been tweaked as far as I can go. The cake is not strictly boozy but has alcohol in it. The flavour is subtle, giving it that extra je ne sais quoi. I have researched this recipe and each version I see of it is slightly different. I wanted to make it with all the elements that suited me and so, with the help of some over-ripe bananas I have been experimenting, and finally here it is.
Pre-heat the oven to 180°C (160°C Fan). Line a 2lb loaf tin with baking parchment (I love the loaf pan liners from Lakeland Limited)
Mash 3 large or 4 small over-ripe bananas, mix in 50ml bourbon or whiskey. I have used Jack Daniels in this one, but have previously used Jim Beam Maple, and Jamesons, all of which work particularly well with the flavour of the cake.
In a separate bowl, mix 20g cake flour with 200g milk chocolate buttons – or chopped chunks of milk chocolate. I like Galaxy chocolate for this. I have tried the recipe using dark chocolate, but really think milk chocolate works better here.
With an electric whisk, whisk together 2 large eggs, 80g golden caster sugar, 100g light muscovado sugar and 120ml light olive oil (or sunflower oil). Whisk till well blended, about 3-5 minutes.
Add 220g cake flour, 1/2 teaspoon salt and 3 generous teaspoons of baking powder. Mix together gently and then give it a good whisk again. Fold in the chocolate with remaining flour and gently mix. Pour into loaf tin and bake for 50 minutes.
It is done when a skewer inserted comes out clean. Leave in the pan for five minutes and then remove from the pan and liner and leave on a rack to cool.
Whatever you are doing, wherever you are, I hope you have a lovely peaceful weekend 🙂