Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
Added extra: tips for making jelly roll cakes successfully.
Rosemary-Lemon Jelly Roll!
Archive for the ‘bread’ Category
Carrot-Banana Cake.
February 27, 2009
Ingredients (in the order of appearance):
- 3-ish super ripe bananas
- 6 oz of oil (8oz, of course, is a regular-sized cup in the US, so that’s 0.75 of a cup)
- 1 cup sugar
- 3 eggs
- 1.5 cups flour (I made flour by blending oatmeal in the blender; it worked wonderfully)
- 1 tsp of salt
- 1.5 tsp of baking soda
- 1 tsp cinnamon
- grated carrots: between 0.75 to 1.5-ish cups <– Usually grated while waiting for the oven to preheat to 350.
- poppy seeds (optional)
- dried cranberries/raisins/whatever (optional)
- In a mixing bowl, pour the oil over the bananas and sugar and mash until they’re acceptably unchunky-ish. (I don’t have an electric mixer, so I get a little lazy and leave some small banana chunks. The resulting bread tastes fine.)
- Add the eggs and mash that in too.
- Stir in the flour, salt, and baking soda, and stir in until the clumps are gone. Adding flour a little at a time while stirring the mixture makes the process go a little faster.
- Add the cinnamon and stir into the mixture. This is a separate step and not part of step 3 only because you might enjoy seeing the cinnamon swirl around in the mixture. Or not. I am easily amused.
- Add those grated carrots and mix it up some more.
- Add the poppy seeds and cranberries if you like.
- Bake at 350 for, like, 40-ish minutes or so, until you poke a hole in the center of the bread with a chopstick and it comes out clean. (I use a chopstick… what do families in non-chopstick households use?)
