Ages ago (years) I bought a couple of 4" spring form tins, which I don't remember using until tonight. Now that I'm living alone again I need to restrain myself from making standard 8" cakes ;)
I'm not sure how much of a success this cake was, I just decided to have a go. I made a standard sponge with banana and chocolate chips. I made banana drizzle icing, which I'm not sure (according to google anyway) anyone has done before. Perhaps with good reason? :p
It's pretty moist and I think I used a few too many chocolate chips and a bit too much banana. The cake itself physically worked and it tastes pretty good. I'm not so sure about the icing - I was aiming for a buttercream consistancy but a base of 25g mashed banana wouldn't allow this to happen. Personally I don't believe it has enough of the banana flavour in it.
For my notes as much as anything I'm blogging the recipe anyway, on the pretense that it needs some tweaking.
- 100g Self Raising Flour
- 75g Castor Sugar
- 1/2 tsp Baking Powder
- 100ml Water
- 25ml Sunflower Oil
- 75g Banana
- 25g Dark Chocolate Chips
Pour into two greased 4" springform tins and cook at 200oc for 20-25 mins.
Remove and allow to cool when an inserted cocktail stick can be withdrawn cleanly.
- 25g Banana
- 125g Icing Sugar
- 10ml Soya Cream
When the cake has cooled apply the icing and eat. As it's quite moist I'm guessing that it may improve over night.