The Secrets of Aga Cakes by Lucy Young

Author:Lucy Young
Language: eng
Format: epub
ISBN: 9781448147151
Publisher: Ebury Publishing

BANANA AND DATE LOAF

This banana loaf is moist and the dates give a lovely texture and sweetness. It freezes well.

• Cuts into 8 slices

1 ripe banana

1 tbsp milk

50 g (2 oz) baking margarine, from the fridge

75 g (3 oz) caster sugar

100 g (4 oz) plain flour

½ tsp bicarbonate of soda

½ tsp baking powder

1 egg

50 g (2 oz) stoned dried dates, chopped into raisin-sized pieces

You will need a 450 g (1 lb) loaf tin, greased and lined with non-stick baking parchment.

Peel the banana and mash in a mixing bowl. Add the rest of the ingredients and mix with a wooden spoon until combined.

TWO-OVEN AGA Slide the tin onto the grid shelf on the floor of the roasting oven with the cold sheet on the second set of runners. Bake for 25–30 minutes, until risen and golden brown. Transfer the now hot cold sheet to the simmering oven and sit the loaf tin on top. Continue to bake for a further 20 minutes, until well risen and a skewer comes out clean when inserted into the centre of the cake.

THREE- AND FOUR-OVEN AGA Slide the tin onto the grid shelf on the floor of the roasting oven and bake for about 20 minutes, until golden brown. Slide the cold sheet onto the second set of runners and continue to bake for a further 20 minutes.

CONVENTIONAL OVEN Bake in a preheated oven (160°C/325°F/140°C Fan/Gas 3) for about 45 minutes.

Run a palette knife around the edge of the loaf and leave to cool in the tin.

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