What a week! Moving whilst juggling deadlines and dealing with leaks, a new flat (that needs a lot of TLC) is not for the faint hearted I can tell you. But! We made it in one piece and I’m feeling pretty good – no, make that great. In fact, to be perfectly honest with you I feel ruddy awesome … hallelujah, stop the press, she’s actually (wait. what’s that?) happy! Shifting our lives back into a bustling little town has seriously been the best thing we could’ve done. I usually get to Friday having not stepped foot outside the door … yes, there was glorious scenery but a mere dander away (and I did enjoy my afternoon walks during the summer months) however, my anxious nature did not fare well in a teeny tiny village. More on that another time when I’ve had time to properly process it all. Anyway, suffice to say, I’m much better programmed to function in a larger town surrounded by lots of people – must be all those years living in cities. I actually don’t fear big cities or towns in the slightest but put me on my own in the countryside and I’m a cowering wreck. Anyway, to celebrate my super productive week I decided to get a bakin’ … mainly because I had half a cafetiere of coffee staring at me and my first though was ‘cake’! Coffee and chocolate is an obvious but delicious combo – leftover coffee makes for a seriously awesome addition too … delicate yet moist (that word makes me shudder but I can think of no other) and utterly, utterly moreish. I even plan on having it for breakfast tomorrow smeared (make that smothered) in peanut butter and handed to me by my Husband. No shame.
what you’ll need
200g spelt flour
2 tbsp raw cacao or cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of fine salt
1 x banana
100g dark brown sugar
1 tbsp maple syrup (molasses would also be awesome!)
3 tbsp olive oil
200ml leftover coffee
what you’ll do
pre-heat your oven to 180 degrees celsius
whisk the dry ingredients together. in a separate bowl, mash the banana and whisk in the sugar, maple syrup and oil until combined.
make a well in the centre of the flour and add the banana mixture. gently fold, add the coffee a little at a time until combined.
grease a tin and pour in the batter. tap it firmly on the kitchen surface to get rid of any air bubbles. bake for 30 mins before cooling on a cake rack.
gently ease the cake from the tin. whisk together 1 tbsp of icing sugar with a splash of coffee and brush over the cake whilst it’s still warm. let the cake cool completely before slicing.