I’m back! Apologies for my absence. My wonderful family has been and gone, and took with them a good taste of what the Promised Land has to offer them. But I miss them terribly and I can’t wait until they move here!
When I was a kid, nothing much irritated me. But as a 20-something year-old, I seem to have added quite a few things to the “PLEASE don’t do” list. At first I thought it was inherited, but now I realise that it is an inevitable symptom of getting older. Things just seem to irritate people more the older they get. Which doesn’t bode well considering many things already fire me up!
I was told off by an older lady last week for dragging my feet. Considering I wasn’t walking very far, I couldn’t understand why this would annoy her so much. She also likes to stand behind me and pull my shoulders back (I slouch something terrible), which reminds me of what my Gran used to do when I was a teenager.
The school run on the train has always annoyed me. Of course, “in my day”, we would have given our seats to adults. But we didn’t catch trains in South Africa, and I had the luxury of the front seat of our car (if I was lucky/made a deal with dude) so I wouldn’t really know how I would have reacted. But still!
And on the note of getting older (sorry Whitters, you are still a pup), it was Frank’s brother-in-law’s birthday last week. As is tradition, I made a cake to celebrate. Whitters is one of the best audiences to bake for – he loves baked goods and isn’t too fussed if they don’t look lovely as long as they taste lovely. Since he loves banana cake (well, I hope he does), I decided to make a banoffee banana cake. And since I had loads of icing left over, I made another one for the Pig Palace! The cake was simple to make, and tastes delicious! Perfect for afternoon tea…
Sticky banoffee cake – recipe from the BBC Good Food website
200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
2 mashed, ripe bananas
For the filling:
284ml double cream
4 tbsp tinned caramel/banoffee toffee
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes.Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.