Blackberry & Banana Cake

I picked up some large and juicy and delicious blackberries the other day. They sat on my counter begging to be used in something yummy, not that there already weren't yummy by themselves- because they were.

But, as you should know by now, I love to bake (my waistline groans in protest) LOL but I have to say, with me working out like a crazy mama and doing good with keeping my calories way- way under.

 So, those blackberries and some quite ripe banana's were going to be added into a cake. 

I used this recipe HERE although I omitted using the Cassis.

Here's what you will need:

Ingredients

Blackberry Filling

1 1/4  cups fresh blackberries (if frozen, thaw and drain well)

1/2 cup finely chopped pecans

3 tablespoons granulated sugar

1 1/2 teaspoons ground cinnamon

Cake

2 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 1/4 cups granulated sugar

1/2 cup butter or margarine, softened

2 teaspoons vanilla

2 eggs

3 medium bananas (mashed)

1 cup sour cream

Glaze

1 cup powdered sugar

2 teaspoons water

1 teaspoon vanilla extract

 Preheat oven to 350°F. 

Grease bottom and side of 10-inch tube cake pan with shortening and lightly flour.

In a small bowl, mix all the blackberry filling ingredients and set aside. 

Blend the Sugar and butter till smooth.

Then add 1 egg at a time and beat well.

Add the Spices and beat.

Until your mixture is soft, fluffy and creamy.

Add your mashed Bananas & mix. 

This next step you're going to add 1/3 flour, then 1/3 sour cream

 Until you finish with the flour lastly. Beat well.

I didn't have a bundt pan so I used a larger spring loaded pan.

I used half of the mixture in bottom.

Then add the Blackberry/ nut mixture over the mixture.

Then spoon over the remainder of the mixture. Pop in the oven for 50-60 minutes or until when a pick is inserted, comes out clean.

Leave to cool completely.

Once your cake has cooled you can make the glaze.

Go slow with the water till, you get the right consistency.

It will stick on the fork and still drizzle down

Drizzle all over the cake. Then, as i'm sure your tummy is grumbling with how yummy is looks and smells, cut yourself a slice and enjoy!

Blackberry & Banana Cake.

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Bacon & Cheese Quiche

Looks delicious, doesn't it!

Even though the weather here is still cold and snowy, tonight, I chose to go light a little lighter with a Bacon & Cheese Quiche, with Roasted Rosemary Potatoes & Salad.

Here's what you need to make a Bacon & Cheese Quiche

(I did cheat a little and used a premade pastry crust)

1 packet of Bacon

1 Cup of Cheddar Cheese

2 Onions

4 Large Eggs

1 cup of Heavy Cream

1 Cup of Milk

1/4 Tsp Salt

1/4 Tsp Pepper

1 Tsp of Italian Seasoning

Pinch of Nutmeg

Preheat Oven 425 Deg

Line your pan with your pastry and cover with foil.

 Bake in Oven for 10 mins, then take it out and set aside. 

Turn the Oven down to 325 Deg.

Dice onions and saute in a pan until slightly browned.

Cook the bacon.

Layer some cheese first, then add bacon and onions, then finish with the cheese.

Measure the cream, milk, and eggs into a jug and whisk, add the seasonings and stir well.

Pour Cream/milk/egg mixture over the Quiche.

(I used a smaller pan this time and I had some egg mixture left over, so I poured it into a greased dish)

Place in oven and bake for about 40 mins.

To test poke a wooden toothpick into the middle and if it comes out clean, your quiche is cooked.

Now, while the quiche is cooking, I made some easy and quick Rosemary Roasted Potatoes.

Potatoes, Cut into chunks.

Rosemary

Sea Salt

Pepper

Olive Oil

Drizzle Olive Oil over the potatoes, sprinkle the Rosemary and Salt/pepper over and toss

Until each potato is coated. Pop in the oven to cook. 

Check your Quiche, once the pick comes out clean and its nice and golden brown take it out and let it sit and cool for ten minutes.

                 And here you have a delightful light dinner of

Bacon & Cheese Quiche

With Roasted Rosemary and Olive Oil Potatoes and a Dollop of  Sour Cream and Chive Dip

Enjoy, I know we did :)

*To Make the Sour Cream Chive Dip*

2 Cups of Sour Cream

1 Cup of Mayonise

Dash of Malt Vinegar 

3 Overflowing Tablespoons of Chives 

(You can use Dried chives if you don't have fresh)

Salt and Pepper to Taste.

*Mix everything together in a bowl and pop in the fridge till you're ready to use*

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