IT MUST BE FETE

With bake sales (and Bake Off) a foot, its’ time for a slice of our luscious loaf cakes

MAKES 1 x 22CM LOAF

CAKE 80ml rapeseed oil plus extra for the tin 2 medium eggs 175g light muscovado sugar 80ml whole milk 2 very ripe bananas peeled 175g plain flour 1 heaped tsp baking powder 1 rounded tsp ground cinnamon ½ tsp grated or ground nutmeg 50g sultanas

ON TOP OPTIONS icing sugar for dusting caramel frosting see method finely sliced fudge or chopped banana chips to decorate

Select a loaf tin about 22cm long, 1.1 litre capacity or similar. Preheat the oven to 180C/160C fan/gas 4. Oil the tin and line the base with baking paper (alternatively you can use a loaf tin liner).

In a large bowl, whisk the eggs and sugar for 3 minutes until pale and very thick. Add the oil and milk and stir to combine, then add the ripe bananas and coarsely mash and break them up using a potato masher or fork. Sift and fold in the flour, baking powder and spices in two goes, followed by the sultanas. Transfer the mixture to the prepared tin.

Bake for about 60 minutes or until golden and risen and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to stand for 10 minutes, then turn out on to a wire rack and peel off the base paper if using (a liner can be left in place if wished).

Place the right way up and leave to cool. Either serve simply dusted with icing sugar or finish with the following caramel frosting. CARAMEL FROSTING Whisk 75g softened salted butter in a medium bowl for 1-2 minutes or until pale and fluffy. Add 75g sifted icing sugar and continue to whisk for a couple of minutes until moussey. Whisk in 1 rounded tsp treacle. Swirl the frosting in a thick layer on top of the cake. Scatter over some slivers of fudge or banana chips. Place somewhere cool for a couple of hours for the frosting to set.

Chris Alack PHOTOGRAPHS Annie Bell RECIPES Clare Lewis Sue Radcliffe FOOD STYLING STYLING