Thursday, 1 December 2011

Banana and Darjeeling Cake

I drink black coffee first thing in the morning, then the rest of the day its lots of herbal fruit teas.  What I don't drink is traditional tea or what I like to call posh tea like Earl Grey, Lapsang Souchong or Darjeeling.  So this Darjeeling cake recipe appearing on my blog is a bit unusual to say the least. 

The one reason it is making an appearance here is that we do have some Darjeeling teabags floating about in the kitchen, courtesy of D who now and again likes to slurp a bit of Darjeeling tea.  I thought I'd try some of his teabags for this banana cake.   
Its not half bad. It's a very sweet cake, the sweetness can easily be reduced by leaving off the icing. As for the Darjeeling, I have to admit I am not a tea connoisseur, so its floral subtlety was completely lost on me, it did however taint the colouring of the cake sponge toa walnut brown.  As for the banana - well it certainly is bananarey - umm is that even a word?!
Because natural lighting in the evening is bad, D did say to me not to ice the cake and leave it for the following day to be photographed, but I wasn't listening and was keen to coat it with the golden Darjeeling icing.   I know I should have put it in the fridge, but it was pretty cold so I decided to leave it out.  And during the night, in the warmth of the kitchen the icing fell away revealing the banana slices that would otherwise be covered.  I can pretend and say its kinda of a volcanic effect but I would be fibbing.  Still its rather yummy and sweet.

Banana and Darjeeling Cake
Serves 6
Ingredients
6 – 8 Darjeeling tea bags
250ml boiling water
1 large banana
125g soft butter
125g soft brown sugar
2 eggs
200g self raising flour
2 teaspoons baking powder
For the icing
175g icing sugar
1 teaspoon butter
Method
Add the tea bags to the boiling water in a measuring jug, making sure they are all submerged.  Allow to stew until cold.  Then squeeze the tea bags to get as much liquid from them as possible.  Discard the tea bags and measure out ¼ pint of tea, saving the rest.  Mash the banana with the butter and brown sugar, then stir the measured tea, the eggs, flour and baking powder and beat until the mixture is light and fluffy.
Line an 8 inch cake tin with non stick baking paper, spoon the mixture in and gently level the surface.  Bake in a preheated oven gas mark 4 for 40 – 45 minutes, or until a skewer in the centre comes out clean.  Cool for a minute or so in the tin, then turn out on to a wire rack and leave until cold.
For the icing
Put the icing sugar into a saucepan with the butter and 2 tablespoons of the remaining tea, discarding the rest.  Stir over the heat until the butter has melted.  Pour over the top of the cake and leave to set.  Adapted very slightly from Rose Elliot's Veggie Chic

31 comments:

  1. This is just the cake I love bananas and tea - perfect. Unfortunately I won't be making it till after Christmas. Restricting my intake for the next 25 days!

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  2. Puts a new meaning on "tea and cake"... Maybe you should call it "Banana Drizzle Cake"?

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  3. Sounds very interesting, looks wonderful.

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  4. I'm not much of a tea person- that would be my Dad. Me, I'm more of a plain water sort. I guess I don't really like sweet drinks much. I love how your creations always play my imagination up. Do you know what the top of your cake with the bananas remind me of? Fossils. I don't use this word, but I'll do it for once. Freakin' cool. Hehe. The bananas are top of the world!

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  5. I love the full length slices of banana. It look fab!

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  6. I'm a green tea drinker, but I could be persuaded to drink darjeeling if it's in a wonderful cake!

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  7. Thanks Magnolia.
    Oh you are so good - I just cannot resist good cake.


    Thanks Mark.
    Yes that is an interesting thought..
    "tea and cake"
    Mmm "Banana Drizzle Cake" Like the sound of it.


    Thanks Ambreen.

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  8. Thanks Sumaiyyah.
    Its funny I grw up drinking lots of tea, mainly Chai - Indian spcied variations, but I don't drink them so much now, too milky for my liking and I've not been a huge fan of cardoman.

    Fossils - mmm that is interesting, you wait until I post my recipes with the romanesco cauliflower! Now that truly will be fossil like and yes, you will be using 'Freakin' cool' once again. :)


    Thank you Jacqueline.
    I saw someone else do it, so i thought I'd try it too, worked pretty good.


    Thank you Nic.
    EEE a green tea drinker - I've tried it, but cannot drink much of it (sorry). Glad you like the sound of this cake though!

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  9. Darjeeling? Is that the one that smells of smoky?
    Your cake looks much nicer than the banana and apple cake I made at the weekend. That had no sugar in and is destined straight for the compost heap!

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  10. Hi Nic,
    No the smoky one is Lapsang Souchong.
    You should have given your cake to the birds, I am sure they wouldn't have turned their beaks up to it :)

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  11. A recipe with a variety! yummy yummy !!! loved it :)First time on your blog. Gr88 collection of creative recipes!!

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  12. Thank you so, so much Teena Mary.
    What a Gr88 comment :)

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  13. Wow! Darjeeling cake.....the name itself makes me like this cake. Looks so light and delicious dear.

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  14. Thank you so , so much Viki.
    It is very moist.

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  15. Like the idea of using darjeeling, although not a black tea drinker, I quite like using tea in baking. I like the look of our bananas too. Stangley, I made a banana cake today and just looking at your recipe has made me look at the one I was meant to be following again and I realise that instead of putting in 225g flour I used 125g - I thought it was rather wet. Hey ho!!!!

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  16. Hi Shaheen, must agree im not into fancy teas but i do love my cuppa in the morning with my marmalade(homemade of course)toast!
    I could even be tempted with your lovely banana and tea cake looks a treat.

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  17. Love your blog - insprirational

    Simon

    irishkitchengarden.com

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  18. I love this idea! What a great twist on traditional banana cake.

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  19. Banana and darjeeling? That sounds like a very unique combination, to me!:)
    I am wondering about its taste, but banana cake always do give that..like you said, very banana-ey taste..LOL, who cares if it's even a word, we get what you meant alright!:p
    Anyway, it doesn't matter whether you listened or not about the icing because if you did, we won't be able to see the lovely contents of the cake; real bananas, uncut version inside the cake...now that's what I call a banana cake!:D

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  20. Oh wow YUM! That looks/sounds so good. I love tea but I've never cooked with it, you've inspired me to give it a go- thanks!

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  21. i'm a coffee junkie...but i do love tea.....this is one interesting recipe...i've tried Earl Grey Tea muffins before...and it tastes good...perfect for tea lovers..:)

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  22. Thanks Choclette.
    Lovely to hear from you.
    Ah we all make the mistake of misreading recipes.


    Thank you Andrea.
    This would be rather rich for breakfast LOL.


    Thank you so so much Simon.
    And for sharing link to your blog which I will now certainly visit.

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  23. Thank you Kari.


    Thanks Christy.
    Your lovely comment made me smile.
    Yeah the icing would have covered the
    real banana slices, so I guess it did me some favour by slippign away.
    :D


    Thank you so much Claire.


    Thanks HangKebon.
    i' can be a coffee junkie too...but i try to leave it alone. Interesting you mention Earl Grey Tea muffins, as this cake was originally made with Earl Tea:) Like the sound of muffins though.

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  24. I love the unusual icing style - even if unintended - looks even more spectacular with the bananas peeking through - the only tea I have baked with is earl grey because I love the bergamot flavour but I wouldn't recognise darjeeling if I tripped over it

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  25. Thanks Johanna.
    This recipe is originally made with early greay and the icing with brgamot oil. I adjusted it to make do with the tea bags I had at home

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  26. I love baked goods with tea! And I think it's better to be able to see the bananas. :)

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  27. I love the way you have kept the bananas long rather than slicing them into circles.

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  28. Thanks Hannah,
    Yes They are pretty effective this way.

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  29. Really interesting flavour combination and well worth a try.

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