Baking is serious business. There are people who study the craft for many years, perfecting the ratios and science behind the perfect rise, the right amount of crumb etc. I am no baker, I have dabbled in the dark arts over the years and had many successes, this was not one of those moments. This cake was an abysmal failure. It all started out on a sunny Sunday morning last month, we were heading out for a friend’s birthday and I wanted to bake her a cake. I love to give gifts of food, there is something wholesome and lovely about baking a cake for your bestie, a tart for your granny and a carrot cake for your beloved. My banana cake recipe is tried and true, I’ve never had a problem with it in the past, mix the wet and dry, pour out into a well-greased pan and bake for 40 minutes. Easy, right?
Well, not so much – clearly I spoke too soon! I browned the bananas on the bench, I mixed and poured and waited. I skewered and cooled. I turned out the cake and SPLAT. A broken, sloppy mess. The horror. The one thing I did differently in this instance was to change the cake tin, I used a new fancy cake tin I’d bought the week before and wanted to give it a shot. Clearly I needed to spend some more time getting to know this cake tin better because my usual ‘easy banana cake’ recipe was now in pieces on the bench in front of me. Ordinarily I would dust myself off and have another go but with 20 minutes to spare before we had to head out, time was not on my side. And then I had a brain wave. I’d recently purchased some cute new canning jars which sat glinting in the sunlight on the kitchen bench. In the freezer, a bag of raspberries and in my fridge a packet of cream cheese. The girl guide in me knew what she had to do, I called out to Paul for help and we set about making these little trifles that turned out to be a huge hit.
The basic construction is simple; some cake, some icing and a little something-something, in this instance the ‘something-something’ was a sweet raspberry coulis, drizzled over for an added sugar rush and that all-important wow factor. You could use chocolate cake, brownies or even shortbread. Mix it up with some jam, maybe some lemon curd or passionfruit pulp, the options are endless, really. The moral of the story: when life gives you lemons, ask for salt and tequila. 😉
- 1 banana cake (recipe coming soon!)
- 250g cream cheese
- 5 tbspns icing sugar
- 2 limes
- 300g raspberries
- 2 tbspns brown sugar
- 6 jam jars with lids
- Break up cake into pieces, wash and dry the jam jars.
- In a mixing bowl add the cream cheese, icing sugar and juice of 1 lime.
- Mix on high until thick and creamy.
- In a medium-sized saucepan add the raspberries, sugar and juice of the other lime.
- Bring to a boil and cook for 5 minutes or so.
- Start putting together the trifle:
- Add a layer of cake, followed a layer of cream cheese, then a layer of raspberry.
- Pop the lid on the jam jar and fill the rest of the jars.