Lucy's Lusciousness...

So I go along to Lucy's Hawaiian party a little bit soggy due to the buckets of rain dumped upon the capital in an attempt to ruin summer for everyone, but lo and behold, sunshine bursts through the clouds to reveal the most delicious pineapple cake, banana and walnut loaf and cup cake extravaganza! Summer was happening in my mouth as I wolfed down the exquisite pineapple cake... Followed by a slice of the banana and finished off by a cup cake. Lucy, you are one hell of a bakeress!

Comments

[Lotta]

The Pineapple Cake was divine - just moist enough and the caramelised sugar on top was a lovely touch. As to your suggestion for extra pineapple chunks in the mixure, I think go for it! I did not try the loaf unfortunately, although the cup cakes were lovely too. Haven't had cakes with coconut for ages! Feel like I should contribute to the baking too..watch this space!

[Lucy]

Aw, thanks my dears! I enjoyed branching out from my usual recipes although I did get some stick for not making my triple chocolate brownies that everyone has come to expect from me. I feel so stereotyped! Anyway, the tropical-themed cakes were as follows:

Banana & Walnut Loaf: this was a Delia recipe so a guaranteed winner (I wouldn't want to have to choose between Delia and Nigella). Available free at www.deliaonline.com

Pineapple Upside-Down Cake: topping and technique were taken from "I Like You: Hospitality Under The Influence" by Amy Sedaris. You melt half a block of butter in a saucepan and stir in 1 cup of dark brown sugar and a splash of pineapple juice (I used some from the tin of pineapples). Then arrange your pineapple rings in the bottom of a cake tin, and pour over the butter-sugar mixture. Then pour in basic sponge cake mix (below) to which I had added the rest of the tinned pineapple juice and a handful of chopped up dried pineapple. Bake, let cool then turn upside-down!

Coconut Cup Cakes: again the basic sponge mix, this time with added creamed coconut (I used one Patek's sachet for 24 cupcakes). Once cooled, the cupcakes were iced with melted dark chocolate (good quality MUST be used) and dessicated coconut.

Basic sponge cake mixture: my family have used this for generations, hence the imperial weights. Just throw any multiple of 2oz flour, 2oz caster sugar, 2oz butter (or cooking margerine) and 1 egg into a bowl, mix thoroughly then add a splash of boiling water and a splash of milk. Bake at 180C for as long as it takes for the cake to be done. Remember, multiples of 2/2/2/1 and you can make any size of sponge cake you desire. As in the recipes above, it's easy to substitute in flavourings such as pineapple juice instead of water, or creamed coconut instead of milk. I love simple recipes!

Over and out...

[Chocolate Eclair]

All 3 offerings were marvellous. Im not usually a pineapple cake fan but in this instance, I think it was my fave. The sponge was the winner, set off the crunchy, tangy goodness perfectly. xxx

[Cake muncher]

Apologies to everyone else at the party as i think i ate almost 65% of the pineapple cake - most yummy.
Goes particularly well with Jaegermeister.
mmmmmmmmmmmmmmmmmm.

[Cream tart]

As I started to sink my lips into the moist, sweet yet lightly sour softness, I could not help but drift away in exotic dreams of holiday pleasures.