Afternoon Tea

I don't usually have afternoon tea. My kids do.

That's because I live my life around my kids' schedule. We have late lunches and early dinners. They won't be home from school before 1.30pm and we have to have dinner before 7 in the evening as bedtime is just a couple of hours away. As a result, I don't have any desire for food in the late afternoon, but my kids would usually be stealing some time snacking away at the dinning table. My elder child is that sort of person 'who lives in his own world'...but when it comes to tea-break time, he will automatically get out of his world and go hunt for food. He will ask his brother along. Besides food, you need good company to enjoy your tea time. It is the time they would share stories on the latest happenings in school, comparing whose teacher is stricter, and talking nonsense such as making fun of teachers hairstyles or names. They can talk just about anything under the sun...from jabulani ball to debating whether they should play English or Chinese chess in the evening.

I don't usually have afternoon tea since I don't have good company. My two rascals don't count. However, there is always an exception.

For instant, I can't resist but to make myself a cup of tea to go with a slice of this wholesome homemade cake.

Will you be surprised if I were to confess that this Banana Walnut Cake happens to fall under the category of those 'haphazardly-made' cakes? I have craved for scones, and have intended to make some, but I changed my mind halfway through measuring up the ingredients. My cravings has suddenly switched from scones to a slice of fruit pastry cake. I thought I could use up the leftover peaches to make the cake, but only to realise that I didn't have any yoghurt or sour cream that's called for in the recipe. I turned around and spotted a bunch of over-ripe bananas...all covered with speckles. My problem was solved. I threw in some mashed bananas and chopped walnuts in the batter and transformed the fruit pastry cake into a banana walnut cake. This cake is so easy to make that I have nothing to share with you on the preparation process!

The finished cake has far exceeded my expectations. This banana version tastes as good even without the use of yoghurt or sour cream. I guess nothing could ever go wrong baking with bananas. The walnuts lends an interesting texture to the soft, tender crumbs and I super-love the banana fragrant. While the cake was baking in the oven, my whole kitchen smelt as though I was frying a wok full of goreng pisang (banana fritters...deep fried bananas coated with batter). The cake tastes a little sweet though, and that is mainly due to the sweet bananas. On hindsight, I should have replaced some of the plain flour with wholemeal ones, besides the additional fibre, I'm sure I will like the extra nutty texture.

So, that was how I ended up enjoying my slice of cake with a cup of lemon tea, on a cool late afternoon.




Banana Walnut Cake

Ingredients:

100g butter, soften at room temperature
160g caster sugar
3 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed
210g plain flour
1 teaspoon baking powder
50g walnuts, chopped

Method:

1. Grease (with butter) and flour the sides of an 8" or 9" round pan and line the base with parchment paper.
2. With an electric mixer or a manual whisk, cream butter and sugar till light and fluffy.
3. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)
4. Add vanilla extract and mashed bananas. Mix till smooth.
5. Sieve over flour and baking powder and mix till smooth.
6. Add chopped walnuts (reserve some for sprinkling the top, optional). Mix with a spatula.
7. Pour batter into prepared pan and smooth out the top with the spatula. Sprinkle the top with the remaining walnuts or arrange some banana slices (dipped in some lemon juice to prevent it from turning black) on top.
8. Bake in pre-heat oven at 180degC for 60 minutes or until a skewer comes out clean when inserted into the cake.
9. Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely.