To make the frosting, put the mascarpone, Philadelphia cheese and icing sugar into an electric mixer and beat till smooth and creamy.
Divide the mixture between the two cake tins, smooth the top gently and bake for 40-45 minutes. Place all the apricot ingredients except the apricots in a wide heavy bottomed pan.
Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the cake mixture into the tin. Line a 2kg loaf tin with a baking parchment liner, pour in the batter and bake on the top shelf for 45-55 minutes.
Makes 12-16 friandsbutter 115g, melted, plus more for greasing the mouldsplain flour 90gbaking powder ¾ tspground almonds 50gground hazelnuts 80gicing sugar 190gegg whites 5, slightly whiskedvanilla extract 2 tspfresh raspberries 200g (about 40-50)slivered hazelnuts 50gicing sugar for dusting. © 2020 Guardian News & Media Limited or its affiliated companies. Sift together the flour, bicarbonate of soda, baking powder, cinnamon and salt. Enough for 8-10eggs 3self-raising flour 250gbicarbonate of soda ½ tspbaking powder 1 tspground cinnamon 1 tspsalt a pinchsunflower oil 200mllight muscovado sugar 250gcarrots 150glemon juice of ½walnuts 150g, For the frostingmascarpone cheese 250gPhiladelphia cream cheese 200gunrefined icing sugar 150gorange grated zest of 1 mediumwalnut halves a handful.
In this recipe, I add a boozy note to the mix that can be replaced with your drink of choice. When the cake is cooked, gently spoon a few ladlefuls of the apricot syrup on to it. Then add all the other ingredients making sure to scrape all the butter and sugar from the side of the bowl.
First, blend together the caster sugar and the margarine, using a stand mixer or handheld whisk, until fluffy.
Insert a skewer in the middle of the cake: if clean when withdrawn it is done, if not, return to the oven for another 5-10 minutes. This was first published in the Observer many years ago, and rarely does a week go by without an email asking for a copy to replace one that has fallen apart or stuck to the bottom of a pan. Nigel Slater's Chocolate Muscovado Banana Cake Makes 1 loaf cake From The Kitchen Diaries II. Super easy to make and extra delicious, tres leches is a sponge soaked in three dairy products (milk, condensed milk and evaporated milk), which became popular in Mexico and Latin America after the New York Condensed Milk Company was founded in 1857.
Jeremy Lee is head chef of Quo Vadis, London W1.
Pour over the sponge to soak.
Read about our approach to external linking. Set the oven at 180C/gas mark 4. Cover the top with walnut halves.From Tender: Volume I by Nigel Slater (Fourth Estate, £30). Sift the flour and baking powder into the batter, then gently fold in the almonds and pistachios. Whizz all together for a minute or until it is a smooth batter. 1. Roughly chop the walnuts and add them too. Enjoy one of these easy banana cake recipes with a cup of tea or try it toasted for breakfast. All rights reserved. Top the soaked cake with the whipped cream and strawberries. When the cake is cool, sandwich the halves together with about a third of the frosting.
Whisk in the oil. Spoon the apricots and some syrup into a pretty bowl.
Mix well and allow to rest for 10 minutes.