Banana bundt batter with cream cheese swirl

Banana Bundt Batter

Big Banana Bundt

Big Banana Bundt

Big banana bundt

The Big Banana Bundt with a Cream Cheese Centre

A recipe by Sarah Cooks

Ingredients

340 grams overripe bananas

200 grams sour cream

3 eggs

3 teaspoons vanilla extract

285 grams caster sugar

165 grams vegetable oil

340 grams plain flour

1.5 teaspoons baking powder

1.5 teaspoons bicarbonate of soda

1 teaspoon cinnamon

1 pinch of salt

250 grams cream cheese

Method

Preheat the oven to 170C.

Prepare a 10-cup non-stick bundt pan. Brush the inside of the tin all over with melted butter to form a thin and even layer. Sift in some plain flour, rotating the tin to cover the insides with a thin and even layer of flour. (You want to try and avoid any gaps). Tap the tin over the sink to dislodge any excess flour.

Place the bananas, sour cream and eggs in a large mixing bowl and blend together with a stand mixer.

Add the vanilla extract, caster sugar and oil and whisk to combine.

Sieve in the flour, baking powder, bicarbonate of soda, cinnamon and salt. Whisk gently until smoothly combined.

Pour three quarters of the batter into the prepared pan.

Soften the cream cheese in the microwave for 30 seconds or so, then beat with a wooden spoon to soften further. Spoon the cream cheese into the tin. Give it a gentle swirl with a butter knife.

Pour the remaining batter over the cream cheese.

Bake for 45-50 minutes, or until cooked when tested with a skewer. You might need to cover the cake with foil halfway through if it is browning too quickly.

Allow to cool for 10-20 minutes. Gently pull the cake from the edges of the pan with your fingers. Place a cake rack on top, then (wearing oven mitts), flip the cake and rack over. Tap the tin firmly to help dislodge the cake, then gently lift the cake pan away. Dust with icing sugar to serve.

Keep remaining slices in an airtight container in the fridge.

Makes 1 bundt, serves 12-16

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Passionfruit and Sour Cream Bundt Cake

Passionfruit and Sour Cream Bundt Cake
A recipe by Sarah Cooks

Ingredients
For the cake
2 cups (360 grams) plain flour, plus extra for preparing the tin
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup (225 grams) softened unsalted butter, plus extra for preparing the tin
2 cups (450 grams) caster sugar
3 large eggs
1/4 cup passionfruit pulp (from approx. 2-3 passionfruit)
1 cup (290 grams) sour cream
For the passionfruit glaze
2 cups icing sugar (approx. 225 grams)
3-4 tablespoons passionfruit pulp (from approx. 2-3 passionfruit)

Method
To make the cake, preheat the oven to 170C.
Sift the plain flour, baking powder and salt together. Set aside. Place the butter and sugar in the bowl of a stand mixer, and beat on medium-high speed for approx. 5 minutes, or until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides as necessary.
Stir in one third of the flour mixture, followed by half of the sour cream and the 1/4 cup passionfruit pulp. Follow with one third of the flour, the remaining sour cream, and finally the remaining flour.
Prepare a 10-cup non-stick bundt pan. Brush the inside of the tin all over with melted butter to form a thin and even layer. Sift in some plain flour, rotating the tin to cover the insides with a thin and even layer of flour. (You want to try and avoid any gaps). Tap the tin over the sink to dislodge any excess flour.
Pour the batter into the prepared tin and smooth the surface.
Place the bundt pan onto a baking tray and place in the oven. Cook for 45 minutes - 1 hour, or until cooked when tested with a skewer. Cover with foil during baking if it is browning too quickly.
Allow to cool for 10 minutes. Gently pull the cake from the edges of the pan with your fingers. Place a cake rack on top, then (wearing oven mitts), flip the cake and rack over. Tap the tin firmly to help dislodge the cake, then gently pull the cake pan away.
Allow to cool completely before glazing.
To make the glaze, whisk together the icing sugar and 3 tablespoons passionfruit pulp. You don't want the glaze to be too thin, more like a slow moving glacier than a waterfall, so start with the smaller amount of lemon juice and only add the extra tablespoon if you think it's necessary. Place a tray under the cake rack to catch any drips, and pour the glaze over the cake. If desired, scrape the excess glaze out of the tray under the cake rack, and pour over the cake again. Allow it to set before serving.
Makes 1 bundt, serves 12-16

Thai-Spiced Chicken Traybake

A recipe by Sarah Cooks, inspired by Jamie Oliver

Ingredients

2 cups cauliflower florets

2 potatoes, chopped into 3cm cubes

Olive oil, salt and pepper

1 teaspoon red wine vinegar

2 chicken marylands

1 tablespoon Thai yellow curry paste

3 tablespoons coconut yogurt, coconut cream, or Greek yogurt

Fresh coriander, for serving

Method

Preheat the oven to 180C.

Place the cauliflower florets and potato pieces into a large roasting tray. Drizzle with olive oil and the red wine vinegar and season with salt and pepper.

Using a sharp knife, score the chicken pieces down to the bone in the thickest parts of the chicken.

Stir together the curry paste and coconut yogurt.

Coat the chicken pieces in the spicy paste (I recommend food gloves), making sure you get it all over the chicken pieces and into the slits.

Place the chicken pieces into the tray with the cauliflower and potatoes.

Bake for 1 hour, or until the chicken skin is crispy, the meat is cooked through, and the vegetables are soft and beginning to brown around the edges.

Garnish with fresh coriander leaves to serve. 

Serves 2