Pumpkin Banana Coconut Cake

You might be wondering why theres only one picture and why its so ugly, orangy and saturated… well I present you my excuses in advance… Belive it or not, I did the cake photo shoot but as clueless as I am I just forgot the most important thing while taking a picture, the freaking memory card!

Yeap, you can laugh as hard as you want and you can also wonder how the heck I didn’t check before shooting… Well that’s me! The worst part is that in the camera screen theres and intermittent little sign who says: NO MEMORY STICK! How can I miss that hu? Well fellas I did!

You can also may ask, why I didn’t re-do the photos, well cause there’s no more bread!!! It was so delicious that was eaten in less than an hour. Thank God it was yummy, cause now thats my only comfort.

This picture is the one I took with my phone to send it to my husband et voilà, is the only one I have for the blog. SORRY ='(

Here’s the recipe for this great cake, perfect for autumn:

Ingredients:

  • 2 cups of all purposeFlour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of vegetable oil
  • 3/4 cup of granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon of vanilla extract
  • 2 large ripe bananas
  • 3/4 cup of fresh Pumpkin Puree
  • 1/4 cup of Milk
  • 1 teaspoon of ginger
  • 1teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of grated coconut

Preheat the oven at 180°C and butter + flour your cake pan.

In a large bowl, mix the flour, baking powder and salt. Mix to spread evenly.

In a medium bowl and with and electric mixer, beat the butter, oil and sugar. Add the eggs one at a time, mixing well after each addition . Add the vanilla extract and stir.

In a bowl, mash the bananas with the milk. Mix in the pumpkin puree, coconut and spices. Mix well.

Graduaslly mix half of the flour mixture into the butter mix. Then, mix in the banana-pumpkin mix and then the other half of the flour mixture.

Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick comes clean.
I hope you all enjoy this easy and tasty recipe.

Next time I will be more cautious with the memory stick.. I promise,

Love,

Sara

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Zucchini Bread

As summer comes, the zucchini is a main ingredient in so many dishes. We can find it in tarts, poelés, pasta, muffins, flans, chips and even bread.

The zucchini is very versatile, it works just great in savory dishes as in desserts, so surfing around the web looking for inspiration, the idea of the well known bread came to me. As an amateur in bread making, I thought it was a good idea to give it a try and finally use some zucchini I had in the fridge.

The procedure is the same for doing some carrot cake, so the result will be very flavorful and summer like.

The bread is super moist and with crunchy parts thanks to the walnuts and hazelnuts =D

For the Zucchini Bread you will need:
Adapted from Simple Recipes
Makes 2 breads

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon of Ginger
  • 1/2 cup chopped walnuts
  • 1/2 cup of chopped hazelnuts

Preheat the oven to 175°C. Butter and flour 2 baking pans.

In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter.

Add in and mix the baking soda and salt.

Add the flour in 3 times time. Sprinkle in the cinnamon, ginger and nutmeg and mix.
Fold in the nuts and mix to distribute evenly.

Divide the batter equally between 2 buttered  loaf pans.
Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Serve warm with some milk and it will be the perfect afternoon treat =P

Bon Appétit,
Love
Sara

1st Time Homemade Bread

Well, last week was all about sweets and 24/7 Bday baking, and honestly I felt tired but happy everything turned out as expected.

The weather wasn’t great, sometimes crazy hot and after rainy, chilly and damp. What a nightmare, but we decided to do a early tour at St Ouens flea market. Every time I go there I want to buy everything, I’m such a vintage glasses, silverware and old cristal table set sucker ='(, but don’t get me wrong, this flea market is very special and expensive I might say.

I fell in love with a Cristal 1885 cake stand from Baccarat at 700 euros! =O God it was so beautiful and totally out of my price range. Well I came back empty handed but satisfied with a great lunch at the Paul Bert restaurant, where I had a delicious Lapin Chasseur <3. One day I will have the most beautiful cake stand ever (promise)

We came back home and I wanted to bake, but definitely not a cake, so surfing on Pinterest I saw a cute bread. Always scared about bread I was determined to do my own bread, So heck yes I went for it! Procedure was good, easy!

Taste: Just Yummmm

For the Bread you will need:
recipe from: Foodiva’s Kitchen

  • 2 teaspoons dry instant yeast
  • 1 tablespoon sugar
  • 10 cl warm milk
  • 500g all-purpose flour, plus extra for kneading and flouring
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 15 cl warm milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon  lemon juice
  • 50 g butter, melted and cooled
Glaze
1 egg yolk
2 tablespoons milk

Preparation:

Dissolve yeast and sugar in 10 cl warm milk, cover and leave in a warm place to rise 10 minutes.

In another bowl, sift the flour and salt together. Make a hole (volcano) in the middle and add beaten eggs into it, the remaining warm milk, olive oil, vinegar and yeast mixture.
Knead the dough with your hands  until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead until it becomes a soft and uniform dough.
Place in a greased bowl, cover with a warm towel and leave to rise in a warm place until doubled in volume.
Transfer the dough on a floured surface, divide dough into 2 equal parts. Divide each of these again into 4, so you have 8 pieces of dough.
Roll each piece of dough out into a roughly rectangular shape. Brush cooled, melted butter over each piece. Set aside remaining butter for later.
Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
Cut each roll into five pieces each. Preheat oven to 180C. Grease e a large baking tray and arrange the rolls around each other to form a circle, placing the cut sides down.
Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
Do the glaze, by beating the yolk with the milk with a fork and brush top of the bread with glaze. (You can sprinkle with sesame seeds or poppy seeds.)
Bake bread for 30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
Brush bread with melted butter as soon as it comes out of the oven, cover with a towel and leave to cool before eating.
Enjoy with nutella, peanut butter or else. Grab a cup of milk or tea and you have the perfect homemade bread for breakfast.
Hope you like it,
Love,
Sara