Photo and food by me full view here
Strawbeery cake on the left and the banana caramel cake on the right
* 200 g strawberries
* 2 eggs
* 200 gr sugar
* 200 g self-raising flour
. Preheat oven to 180 degrees.
Wash strawberries and remove the crowns. Cut the large ones in half.
Beat the sugar and butter fluffy. Stir in the eggs one by one.
Sift the flour and stir into the batter.
Add a dash of milk mix well
Grease a baking pan and pour the batter in it. Divide the strawberries on top.
Bake strawberry cake in about 40 minutes in the oven. Cool on a wire rack.
Banana caramel cake with nuts
* 30 grams sugar
* 1 tablespoon water
* 10 grams butter
* 1 ripe banana , mashed with a fork
* 30 grams of nuts (walnut pecans etc.)toasted and chopped
* 100 grams butter , soft at room temparature
* 80 grams sugar
* 2 eggs
* 125 gram wheat flour
* 1 teaspoon baking powder
* A few drops vanilla extract
Make the caramel first. Put 30 grams of sugar and 1 tablespoon water in a small saucepan and cook over medium heat. When the sugar turns brown, take the pan off the hob. If you want a more bitter caramel flavor, let the sugar cook a bit longer.
Add 10 grams of butter to the cooked sugar and put the pan back on the hob. Stir well. Add mashed banana and nuts and stir well. Let the caramel-banana mixture to cool.
Beat the eggs. Put the butter in a bowl and beat with whisk until the butter is still soft as mayonnaise. Add sugar to the soft butter. Add the beaten eggs bit by bit to the butter-sugar mixture. Beat well each time.
Add the caramel-banana mixture to the butter mixture. Then add flour and baking powder. Mix well until no dry flour see more.
Pour the mixture into the cake tin and bake in a preheated oven (160 degrees C) in 45 minutes.