I am back again to blog after a long break and with a very simple recipe to take that chill out of my bones. Here in London, it is supposed to be spring, but brrr there is still a very sharp nip in the air, but the landscape is beautiful with almost all the trees unfurling their pale green leaves after the long hard winter.
This cake always takes me back to my days at The Natural History Museum when I used to share the student’s room with Jovita and Neil. With rich pickings to be had in the common room with all kinds of food brought back by colleagues from far flung field trips, we also experimented with putting different ingredients together to not only add spice to our ever hungry senses but also create new dishes.
First concocted by Jovita, I have modified her original recipe to suit busier lifestyles without compromising on nutrition or taste. It takes about 10 minutes to put together and around 35 to 40 minutes to bake.
Half a cup of oil
1 cup dark or light brown Muscovado sugar.
1 and a half to 2 cups of Jumbo oats
3 eggs beaten well
Quarter teaspoon of cinnamon powder
Good pinch of clove powder
Good pinch of nutmeg powder
1 heaped teaspoon of baking powder
1 teaspoon of vanilla essence
A grated apple or chopped up pear adds a twist and makes it less sweet. A handful of roughly chopped walnuts, pecans or dried fruit makes it richer and really tasty. I use dried fruit steeped in brandy and these include raisins, sultanas, mixed peel, currants, cherries and stem ginger. As the dried fruit mixture gets used, I top it up with a fresh lot and brandy, so there is always a big bottle on hand to dip into. If you prefer not to have alcohol just use the dried fruits and nuts.
Lightly mash the bananas with a fork. Add the sugar, oats, oil, beaten eggs, spice powders, vanilla and baking powder and just mix to combine all the ingredients. Do not beat or stir vigorously. If the consistency is very runny just add more oats so it still flows and transfer into an oiled 8 by 8 inches cake tin or dish.
Bake at 180 degrees C for 35 to 40 minutes. To check if baked, a thin knife or skewer inserted in the centre of the cake should come out clean of any batter or cake particles.
Oil – I use the best olive oil I can afford as it is going into my stomach
Sugars – other sugars can be used but I prefer muscovado sugars as it is unrefined and not only makes the cake moist but also gives it a rich toffee like caramel taste.
Oats – Best to use the old fashioned jumbo oats as the oval flakes give the cake a lighter texture. This is because the flakes are larger and keeps its shape and so traps some air pockets between them. You can mix some semolina or bread crumbs instead of just using oats. Here again the taste of oats between brands vary so try what suits your palette.
If using a fan oven bake at 160 degrees C.