Skip to main content

Dairy Free Banana Cake and Slow Food Waitakere Fair Trade Coffee Break



Photo and Recipe by Alessandra Zecchini ©




Ingredients

4 ripe bananas
Juice of one lemon
100 g icing sugar + some for dusting
1 pinch ground cinnamon
100 ml vegetable oil
2 eggs
200 g self rising flour

Mash the bananas with the lemon juice, add the rest of the ingredients (in the order given above) and mix well. Grease a cake mould and pour the cake mixture in, bake at 180°C for approximately 30 minutes or until a toothpick inserted into the cake comes out clean. Reverse onto a serving plate (I used my Mum's cameo plate), dust with icing sugar and serve. We have this for breakfast with caffellatte.


And if you like to consider where you coffee and banana come from...
please join us at Slow Food Waitakere for: 

SLOW FOOD WAITAKERE FAIR TRADE COFFEE BREAK







Slow Food Waitakere is hosting a Coffee Break, as part of Oxfam's Biggest Coffee Break during Fair Trade Fortnight and it would e great if you could come along!

Expect great food including fair trade coffee, tea, chocolate and bananas

Julia from All Good Bananas will be joining us!

So lets get together to taste the Fair Trade difference and fundraise for Oxfam's work towards a fairer, safer, more sustainable world.

When: Sunday 13 May at 3pm
Where: 5a Gane Lane, Te Atatu Peninsula
RSVP Anutosh0610@gmail.com or 834 9909

Cost
$15 Slow Food Members
$20 Non Members

All Money raised will go to OXFAM



Labels:

Comments

  1. Priya SureshApril 30, 2012 at 8:38 AM

    Marvellous cake,i dont mind to have some slices..

    ReplyDelete
  2. Lory B.May 1, 2012 at 8:04 AM

    Che bella ricetta e che meravigliosa foto!!!
    Un abbraccio e a presto!!!

    ReplyDelete
  3. GüntherMay 3, 2012 at 1:07 AM

    grazie per il bellissimo commento sulla nutella, io l'ho molto apprezzato, fossi americano di darei la cittadinanza onorario, fossi la nutella te ne invierei un carico al mese, ma in Ferrero sono molto taccagni, un abbraccio

    ReplyDelete
  4. CarmineMay 4, 2012 at 7:10 PM

    è sempre interessante fare un salto virtuale dall'altra parte del mondo ma sopratutto goloso

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal
9 comments
Read more

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel
13 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content
5 comments
Read more