Mostly when I’m choosing recipes for this column, I’ll pick based on what’s in season, something popular in the restaurant or at home or maybe something will happen to remind me of a dish and I’ll go with that.
To be honest, it was only when both loaf cakes were actually baked this week that I knew for certain why I’d chosen them.
When I took the banana and honey brack out of the oven, I had to cut it straight away for everybody in the kitchen.
All the staff had been commenting on the smell of the nutmeg in the kitchen as the brack was baking. No sooner was the first one out of the oven than it was sliced, eaten and not a morsel left.
The kitchen in Tynan’s restaurant is always busy; the ovens are on from early in the morning and are in use right throughout the day.
On that day, the smell of nutmeg, ginger, and mixed spice was wonderful and had everybody waiting for the cakes to come out of the ovens.
That evening I went home to no electricity and as a result the cancellation of a much anticipated school concert. As soon as the electricity returned, the kettle was boiled and the ginger cake was enjoyed, sliced and spread with butter. Somehow everything didn’t seem so bad at that stage!!
Banana & Honey Brack
8oz Self Raising Flour
8oz Bananas, peeled and mashed
4oz Caster Sugar
Grated Rind of 1 Lemon
2 Free Range Eggs
6 Tablespoons Thick Honey
¼ tsp. Freshly Grated Nutmeg
2tbsp Thick Honey
Sugar, for sprinkling
Preheat the oven to 170°. Grease and line a 2lb loaf tin with greased greaseproof paper. Add the flour and nutmeg to a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
Add the banana, sugar, lemon rind, eggs and honey, beat well until completely mixed and pour into the lined loaf tin.
Bake in the oven for about 1 hour, insert a skewer into the centre of the cake, if it comes out clean the cake is ready, if not cover with tin foil and bake for a further 10 minutes and repeat the skewer test.
For the topping, heat the honey over a low heat and then brush over the top of the cooled brack and sprinkle with the sugar.
Sticky Ginger Loaf
4oz Butter, diced
4oz Golden Syrup
¼ pt. Milk
2oz Brown Sugar
2tsp Ground Ginger
1tsp Mixed Spice
½ tsp. Bread Soda
2 Free Range Eggs, beaten
Preheat the oven to 160° and grease a 2lb loaf tin. Gently heat the butter, treacle, golden syrup, milk and sugar together in a small saucepan. In a small bowl sieve in the flour, ginger, mixed spice and bread soda and then add to the butter mix and whisk until smooth, then whisk in the eggs. Pour into the loaf tin and bake for 1 hour, insert a skewer into the centre of the cake, if it comes out clean the cake is ready, if not cover with tin foil and bake for a further 10 minutes and repeat the skewer test.