We went to London last week. I hadn’t been to London for thirty years. When I was young, my family went to England at least once a year to visit our relatives including my mother’s parents who lived in Surrey. Of course as a child I just followed my parents around, life was easy. This time I had to find my own way. London is not as easy to walk around as Paris. Things are further apart and you need to change more often on the tube. Mind you the people in England are SO helpful and friendly that it makes it easier in other ways. I loved the older generation, so charming. We visited lots of different events and landmarks. The Experimental Food Society show was fun and the Museum of Everything’s Exhibition under Selfridges was so inspiring. It was an exhibition of art created by people with disabilities, you couldn’t tell. It looked like the sort of art that graces the walls of many modern art galleries.

Anyway I had to choose something to write about in this post and I chose the Borough Markets. They are situated under the London Bridge and meander through the roads under the bridge. It has a very different feeling to the french markets. The Borough markets had lots of new and different products as well as the old favourites. It felt more like Australia. There was a vegetarian food stall that was cooking up lentil patties. I ordered one with haloumi cheese and it was one of the best things I have eaten.

The markets had an old world feeling about them, earthy and this mixed with the new food for sale made it an interesting morning. How fortunate would you be if you could go there every week and buy your food.

When I returned home to our little Parisian apartment I felt like baking something earthy like the Borough markets. I had bought some ginger and some bananas that we had left in the fridge and looked perfect for making a cake.  I looked up a few recipes and then used my intuition to put together a batter that would work. The result is delicious and would make a lovely accompaniment to a cup of tea. I hope you enjoy the recipe.

Banana and ginger cake

Ingredients

  • 2 cups packed brown sugar
  • 1 cup mashed bananas
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 125 grams of melted unsalted butter
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 cups chopped glazed ginger tossed in a little flour
  • 1 cups sultanas
  • hazelnuts for decorating
  • 2 tablespoons minced fresh ginger root

 

 

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cake tin.
  2. In a large bowl cream the brown sugar, banana, eggs, melted butter and vanilla.
  3. In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon.
  4. Toss the chopped glazed ginger with the remaining flour. Stir in the sultanas and ginger to the mixture and blend well. Pour into pan.
  5. decorate with hazelnuts if desired
  6. Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease your cake tin
  2. In a large bowl cream the brown sugar, banana, eggs, melted butter and vanilla.
  3. In a separate bowl, sift together 3 cups flour, baking soda, cinnamon.
  4. Toss the diced ginger with the remaining flour. Stir in the sultanas and ginger to the mixture and blend well. Pour into prepared cake tin
  5. Decorate with hazenuts
  6. Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean

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