When I say loaf cake, I am not thinking of the french size long tin, which we refer to as “moule a cake”. Yes, as funny as it is, we have a cake in France which name is the word “Cake” as such, that is in English! How funny! I will do a post on this famous “cake” and the numerous derivatives mastered by the French, I am not kidding there are tens of books on those “cakes”.
Today I am speaking about the large ad generous loaf cakes. They are not top elegant (like the “cake” cake) but are so comforting. They also have a great advantage: they can feed a crowd!
Here are two of them: the classic australian banana cake and a quick orange cake which I am asking you to try because it is really worth it!
The classic banana bread
Yum! I am warning you :
- it is delicious
- it is nutritious and even more if you serve it with a salted caramel spread, it then becomes quite indulgent.
So freeze these very ripe bananas until you get a few and go for it! The recipe is HERE.
The not so known quick orange cake
I like to think of that one as the “hubby bake”. If my husband was one day to bake a cake (he never has), he would like to put it all in the food processor, press start, transfer to the tin and bake. Well this is pretty much this cake! you put everything, the whole orange skin and all! I have made this orange cake again and again over the years. The recipe is from a Australian Country Women cook book given to me by friends years ago (because they wanted to give me something Australian and liked coming home for some meals!). Not sure if they are reading today but thank you!
This time I added some walnuts, but it is also great without. Just give it a try! The recipe is HERE.
No health warning here, butter has been swapped for oil.
