Dearest Readers hope you don’t mind me doing a half personal and half recipe post today Just really wanted to share my story with you all ~
Yup that’s the picture of my car with a very VERY flat tyre… and nope it wasn’t because I ran over a nail😦 it is because someone living in our apartment has decided they don’t like my and not only removed the nozzle but also ‘slashed it’. So to call Roadside assistance…that was $226 and to get a brand new tyre it’s gonna cost about $150…so all up over $350 for no apparent reason *CRIES* I am sure the person did it on purpose, because they’ve left notes on my car before…telling me not to park in my own car spot😦
Because of this ‘person’ I wasn’t able to go to work, I had to go to the police, call roadside assistance, our landlord and the body corporate of our apartment complex…it was simply one of the worse days… but THANKFULLY I am very loved and everyone help turn a bad day into a great one ~
Thank gosh Mr Bao didn’t have to work, so he was around to help me fix the car and took me out for hot chocolate at one of my favourite places Koko Black
And for lunch he made me chorizo pasta for lunch ~ so simple yet delicious and hehe so many friends asked for the recipe ~
QQ made a homemade Malaysian dinner sooooooooooooooooooo comforting! And lol I’m addicted to her sambal chilli sauce
Kirk made Heston’s Chocolate Gateau cake ~ it was surprisingly easy to make and I LOVE the pop rocks inside the short bread cake base hehe I’m going to try and make it this weekend if everything goes according to plan hehe and once I succeed I will be blogging about it ~
Last but not least all the supportive messages I received on Facebook, Twitter and Instagram I read every single one of them and they all made me feel better ~ Thank you!
You all helped take the sorrow away and make me smile again! YAY!
Now moving onto the recipe ~ I was very lucky the other day and received a parcel from Impact Food I was so excited and rushed out to the post office during my lunch break to find that they sent me a wonderful 2 in 1 spring form bundt tin! It couldn’t be a better gift! I’ve been meaning to get a bundt time, but haven’t gotten around to getting one and because I have heard of stories where you need to grease the tin really well and it might be hard to remove the cake from the tin.
That’s why this bundt tin is really good because once it’s cooked you can release the buckle and it’s much easier to get the cake out ~ I was super excited about using it! But there was one problem… I’ve never owned a bundt tin so had no idea what cake to bake or what would work and what wouldn’t work lol so I did some blog reading and found myself at The Food Librarian blog and she is definitely the bundt cake queen! She has soooo many bundt cake recipes I wanted to try so many recipes, but realized I wont have time to go shopping this week, so I needed a recipe that I could make with all the ingredients at home ~
That’s when I decided on the Nutella Banan Bundt cake 1) I have over ripe bananas at home 2) I LOVE Nutella (who doesn’t) and 3) It was easy :P I even did it the easy way and just used cup measurements, because usually I like weighing everything to make it more accurate ~
Recipe – Nutella Banana Bundt Cake adapted from The Food Librarian
2 cups (300grams) plain flour
3/4 teaspoon bi-carb soda
1/2 teaspoon salt
1 cup (225 grams) caster sugar
1/4 cup (55 grams) unsalted butter, softened
1 1/2 cups mashed ripe banana (3 -4 depending on size)
1/3 plain yoghurt or non-fat Greek Yoghurt
1/2 cup Nutella (I used a little more)
1) Turn oven on to 175°C/350°F. Spray or brush butter over bundt tin and grease well.
2) Combine flour, baking soda, and salt in a bowl. Stir with a whisk to combine.
3) Place Nutella into a medium bowl and beat with a spoon until soft, do not heat or put in microwave.
4) Cream butter and sugar in a stand mixer with the paddle attachment or electric hand mixer until light and fluffy ( about 5 minutes)
5) Lightly beat the eggs and slowly add to the creamed butter and sugar.
6) Add mashed bananas and yoghurt. Beat until well blended.
7) At low speed, add the flour mixture until just combined or mix with a wooden spoon.
8) Scoop out 1 cup of the batter and fold into Nutella
9) Swirl batter together with a knife to create a marble effect.
10) Place in oven and bake for about 50 minutes until toothpick comes out clean, varies depending on your oven
11) Cool for 15 minutes and then invert onto wire rack to cool completely.
12) Sprinkle icing sugar over the cake
Sorry I didn’t have the time to take photos of making this cake step-by-step but it is quite easy to make ~ only thing is I don’t think I had enough bananas because as you can see the two tones, I found the pale banana cake bit to be a little dense and dry😦 while the chocolately Nutella was so moist and heavenly. Next time I make this ~ I’m definitely going to add more bananas or some more yoghurt😀
Overall, my experience making a bundt cake was quite enjoyable, now I’m looking forward to making a really moist coconut cake without it sinking in the middle ~ Thank you Impact Food!
Disclaimer – Daisy@Nevertoosweet received the Bundt tin as a gift from Impact Food, however, was not paid to write this recipe or review