Banana cake with red fruit marbling XL

Banana cake with red fruit marbling XL
 
Author:
Makes: 30-40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1125 gr white sugar
  • 13 eggs
  • 1125 gr sunflower oil
  • 750 gr peeled bananas
  • 1 tpn cinnamon
  • 1 tspn vanilla essence
  • 1125 gr flour
  • 20 gr baking soda
  • 15 gr salt
  • 100 gr red jam
Instructions
  1. Preheat the oven to 165 °C and grease and line an ovenproof dish with baking paper.
  2. Mix in a bowl the sugar, oil, eggs, chopped banana’s, cinnamon and vanilla essence.
  3. Puree with a stick blender until smooth.
  4. Mix the flour with the baking soda and salt.
  5. Fold the flour into the banana puree until smooth.
  6. Spread the batter evenly in the lined ovenproof dish.
  7. Warm the jam if needed to make it more spreadable. Add dollops of red jam to the batter. Using a knife or a skewer, make swirling motions to create a marbling.
  8. Bake the banana cake at 165 °C for 25 min or until cooked and golden.
  9. Remove from the oven and allow to cool in the tin on a wire rack before portioning.
Stuff to know
This quantity is enough to fill one 2-inch gastro tray measuring 30 x 50 cm.
Add dried cranberry’s to the batter if desired.

 

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Flap jack granola bar XL

Flap jack granola bar XL
 
Author:
Makes: 60-75 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr butter
  • 680 gr golden Syrup
  • 400 gr demerara sugar
  • 250 gr standard cornflakes
  • 4500 gr granola mix
Instructions
  1. Grease a baking tray with some oil and line the bottom and sides with greaseproof paper.
  2. Preheat the oven to 150 °C.
  3. Melt the butter, golden syrup and brown sugar mixing thoroughly.
  4. Mix the granola mix and cornflakes together.
  5. When fully melted and dissolved, whisk the sugar mixture through the dry mix and make sure everything is completely coated.
  6. Press the mixture firmly into the prepared baking tray, using a sheet of baking paper and a flat surface to compress it.
  7. Bake for 17 minutes on 150 °C.
  8. Compress once more.
  9. Leave to cool overnight and portion as required.
Stuff to know
This quantity will fill two 2-inch gastro baking trays measuring 30x50 cm and makes about 60-75 portions.
The granola will set when cooling. Do not overbake.
Use golden syrup. It can’t be replaced with honey.
A simple everyday value muesli mix will do.

 

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Apple crumble bake XL

Apple crumble bake XL
 
Author:
Makes: 3 x 2-inch gastro baking tray
Prep time:
Cook time:
Total time:
 
Ingredients
Cake-base
  • 1500 gr soft butter
  • 1500 gr white sugar
  • 30 eggs
  • 1500 gr pastry flour
  • 48 gr baking powder
  • 2 kg apples
Topping
  • 1000 gr butter
  • 1000 gr sugar
  • 1000 gr pastry flour
  • 1000 gr coarse oat meal
Instructions
Cake-base
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 180 °C.
  2. Cream the butter until smooth and fluffy.
  3. Add the sugar all at once and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Sift the flower and baking powder. Combine the flour and baking powder by hand carefully with the mixture.
  6. Spread the batter in the lined baking trays.
  7. Dice the apples and place on top of the cake batter.
Topping
  1. Crumble to cold diced butter with the flour, sugar and oat meal until the mixture resembles coarse breadcrumbs.
  2. Spread on top of the apple.
Finish
  1. Bake the cake at 180 °C for 40 min or until a skewer inserted into the center comes out clean.
  2. Let the cake cool in the tin on a wire rack before serving.
Stuff to know
This quantity will fill three 2-inch gastro baking trays measuring 30x50 cm and makes about 120 portions.
Use soft butter at room temperature for the cake batter.
Do not add the eggs all at once or the batter will curdle.
Use pastry flour rather than bread flour to avoid a chewy cake.
Do not overcook the cake since it will continue cooking for a spell when cooling
Possible add-ins are raisins, chopped nuts, dried fruits and cinnamon.

 

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Sticky toffee pudding XL

Sticky toffee pudding XL
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pudding
  • 667 gr raisins
  • 1000 gr water
  • 200 gr butter
  • 667 gr brown sugar
  • 40 gr vanilla sugar
  • 8 eggs
  • 22 gr bicarbonate of soda
  • 667 gr white flour
  • 21 gr baking powder
Sauce
  • 167 gr butter
  • 333 gr brown sugar
  • 333 gr double cream
Instructions
Pudding
  1. Preheat the oven to 170˚C. Grease with butter the base and sides of a gastro tray and line with baking paper.
  2. Bring the raisins and water to the boil, take it off the heat and leave them to rehydrate for 15 minutes.
  3. Cream the soft butter, vanilla flavouring and sugar together in a large bowl until light and fluffy.
  4. Add the eggs one by one and continue mixing to incorporate them in the batter.
  5. Puree the raisins and their soaking water with a stick blender, add the bicarbonate of soda and fold this in the batter.
  6. Sift the flour and baking powder and fold it in the batter.
  7. Transfer the mixture to the prepared tray spreading it evenly.
  8. Bake for 50-60 minutes or until firm and springy to the touch . A skewer inserted in the centre comes out clean.
Sauce
  1. Melt together the butter, sugar and cream in a saucepan over a low heat.
  2. Bring to the boil and let bubble for a couple of minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
  3. Cut the pudding into portions and serve with the warm toffee sauce and ice cream.
Stuff to know
This recipe is enough for a gastro tray measuring 30 x 50 x 5 cm and yields about 40 portions.
It is possible to make the sticky toffee pudding a day ahead if it is wrapped in enough cling film.
Do not overcook the pudding or it will become dry.
Only add the bicarbonate after pureeing the raisins otherwise the mixture will foam too much.
The traditional recipes uses dates but raisins are a cheaper alternative.

 

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