I was away last weekend in Scotland and when I returned home there was a bunch of bananas lurking in the fruit bowl which I’d totally forgotten about. They’d gone all brown and overly ripe so I quickly put them in the freezer with the intention of turning them into something else.
Most of my everyday cakes are vegan and if you’ve never made a vegan cake before it can be quite intimidating and sometimes has quite mixed results. From experience I’ve found the most critical stage to be the blending of oil and sugar together. Theres a chemical reaction that takes place at this stage and it takes time to get it right so don’t shirk on the whisking.
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