What do shortbread biscuits, carrot cake, banana cake, chocolate truffles, lemon drizzle cakes and chocolate chip cookies have in common? Nothing, other than they are what we have been munching on when we come down from the slopes in the afternoons. My, 'eat like a French girl and exercise like an Aussie' resolution seems to have broken in half. I like to think of these cake and cookie treats as a reward - a big fat reward for my super human endeavours in getting up and down these magnificent Swiss Alpes day after day.
BANANA, PECAN AND NUTELLA CAKE
pre-heat oven to 170 degrees C
ingredients
4 over ripe bananas
340g castor sugar
340g self raising flour
340g soft butter
6 eggs
100ml milk
1 teaspoon of vanilla essence
80g roughly chopped pecan nuts
then
cream butter and sugar
add the eggs
mash the banana together with the vanilla and the milk
mix all ingredients together
pour into two 25cm baking tins
cook in oven for 40 minutes
leave the cakes to cool whilst preparing the icing
nutella icing
2 tbs Nutella
225g Creme cheese
400g icing sugar
1 tbs vanilla
Mix together
when the cakes are cool put them together with a layer of the nutella icing
generously ice the top of the cake
decorate with fresh banana slices and icing sugar
(if you are a kitchen whizz the bananas taste even better than ever caramelized)
with thanks to Chris for the recipe and...... try and stop at one piece, with or without the skiing.....xv
image - me
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