Bakewell raspberry & blueberry cake

         

I don't seem to have much luck with desserts offered in most restaurants I go to. I start off excited about what's on the menu and end up ... well, sad and feeling slightly cheated. The tarts are usually too dry, creme caramel too dense and everything is drenched in cream and ice cream. I must be going to the wrong restaurants, so if you can recommend a place with nice desserts that won't break the bank please let me know! I'm getting desperate! 

Disappointed with the dessert I had recently I made a bakewell cake with raspberries and blueberries to satisfy my sweet tooth. This is a slight adaptation of a recipe I found on BBC Good Food - I used frozen raspberries and blueberries, but I can imagine it will work with other fruit as well: think peaches, pears and good ol' apples.

Really easy to make, this bakewell cake is soft, moist and not overly sweet. It doesn't look like much, but it's truly delicious.

To make it, you'll need:

140 g self raising flour

140 g butter, softened

140 g golden caster sugar

140 g ground almonds

2 eggs

1 tsp vanilla extract

250 g raspberries and blueberries (fresh or frozen)

a handful of flaked almonds

icing sugar

Line the bottom of a loose bottomed tin with greaseproof paper and grease the sides. The recipe recommends using a 20cm tin - I used my trusty tin of unknown diameter which worked ok. Preheat the oven to 180 C/160 C fan.

Start off by putting cubed butter into a food processor. Add sugar, flour, almonds, eggs and vanilla extract. Put the lid on and blitz until all ingredients are combined. That's the hard bit done. 

Now take half of the mix and press into the bottom of the tin using a spatula. Scatter raspberries and blueberries on top and spread evenly. 

Now a slightly tricky bit. Spoon the rest of the cake mix on top of the fruit and gently spread until all fruit is covered. 

Sprinkle with almonds and pop into the oven for 50 minutes until golden. I highly recommend checking it after 35 minutes to make sure it doesn't get too brown. 

Cool in the tin, then dust with icing sugar and eat on its own, with a blob of creme fraiche or greek yoghurt mixed with honey.

Guilt-free ice cream

Now waaait a minute. Guilt free ice cream? Surely such thing does not exist?

Well, good news is, it does. And it's really easy to make! 

I found the recipe on a website peculiarly named Userealbutter. Don't panic though. This ice cream never even stood next to butter. Or cream. Or sugar. Crazy, I know. You only need three (yes, three) ingredients to make yourself a delicious low fat dessert. The key ingredient are bananas and since I had some knocking about (no surprises here - I always stock up on bananas and eat them every day with some peanut butter) I promptly rolled up my sleeves and got working. 

To make a small bowl of this beautiful thing you need:

3 small bananas (they can be a bit overripe - not black though!)

1 tbsp peanut or almond butter (or Nutella if you're a bit naughty)

2 tbsps milk

Peel bananas and slice them thinly, then pop into a freezer bag and into the freezer overnight. If you do this before going to bed you'll be able to whip up some ice cream for breakfast (yes, I know. You can thank me later). Do NOT, I repeat do not freeze unpeeled whole bananas. Unless of course you are in possession of special equipment (think chainsaw and industrial strength blender).

Once the bananas are frozen pop them into a food processor and start blending. I have to admit I nearly had a heart attack when I started and was convinced that my processor won't manage. But it did. Phew.

After about a minute or so your bananas will resemble breadcrumbs. Scrape the sides of the processor, add peanut butter/almond butter/Nutella and continue blending. Scrape the sides some more (yes, a lot of scraping, but don't give up!). Finally, add a splash of milk (about 2 tbsps) and blend for about a minute or two. You should be left with amazingly creamy smooth 'ice cream'. Spoon it into a bowl, sprinkle with some cocoa, cinnamon or whatever topping you fancy. Toasted flaked almonds. Raisins. Chocolate chips. The possibilities are endless (admittedly, bacon won't work, but you get the drift. Sweet toppings). 

If you don't use all of the mix straight away you can pop it into a plastic container and freeze.

I'm already thinking of other uses: a spoon over your hot porridge, over Sunday morning pancakes, mixed into some greek yoghurt, over waffles, over digestive biscuits... someone stop me please! Now excuse me while I run to the shop and stock up on bananas.

EDIT: Ben&Jerry - eat your heart out! ;)