Recipe of the week
Banana cake and very British scones
Sarah joins us for a winter brunch and bakes a fluffy banana cake. She also conjures up - very British - delicious scones with cranberries, mascarpone and jam to go with the hot tea. These sweet delicacies are easy to prepare and are perfect for a winter brunch.
Kronen Zeitung als bevorzugte Google-Quelle hinzufügen Banana cake
Ingredientsforsmall loaf tins: 2.5 bananas, 2 eggs, 80g coconut blossom sugar, 175g flour, 1 tbsp baking powder, 70g ground nuts, 1 teaspoon cinnamon, 1 pinch of salt, 70g buttermilk, 1 teaspoon vanilla extract
Preparation: Peel the bananas and blend with the buttermilk in a blender until creamy. Beat the eggs, sugar + salt, vanilla and cinnamon until frothy. Mix together the flour, baking powder and nuts and fold in. Stir in the banana milk. Pour into ramekins and bake at 160°C fan oven for approx. 20-30 mins.
Vanilla cranberry scones
Ingredients: 280g plain flour, 40g sugar, 2 tsp baking powder, 1 pinch of salt, 130g soft butter, 125g dried cranberries, 125g buttermilk, 1 egg, 1 tbsp vanilla sugar
Preparation: Mix the flour, sugar, baking powder and salt. Mix the buttermilk, egg and vanilla sugar. Chop the cranberries. Knead everything together with the soft butter to form a dough. Shape into equal-sized balls and bake in the oven at 170°C fan oven for approx. 25 minutes until golden brown. Cut in half, spread with mascarpone and jam and enjoy at a winter brunch!
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