It is a little early to be talking about cherries in the UK… a few months early… but it is exciting to see cherries ready on the trees. We might even get some this year instead of the birds. They have already done an excellent job of eating the cherry and plum tree leaves – I had no idea they were that tasty…
We were given a bag of cherries from a friend who takes the left overs from a market for her chickens and gives us a huge portion of it to feed little piggy and chooks. Some were on the turn, queue cherry baking time.
I’ve got a favourite cherry cake recipe (find it here Cherries) but I was lacking in some ingredients and, to be honest, I wanted chocolate cake 😛
So I trawled the internet to find a chocolate one that had the ingredients we had in the house. I had just enough to make one from https://www.kitchensanctuary.com
It is most definitely not my own creation even though I would love to take credit for it, but it is so delicious that I think the word should be spread. It is a new favourite chocolate cake.
Flourless with ground almonds, fresh cherries, chocolate chunks in a chocolate cake, lovely gooey texture – what is not to like?!
Chocolate Chunk Cherry Cake
-225g butter, softened -200g granulated sugar -1tsp vanilla extract -4 eggs -200g ground almonds -50g cocoa powder -1tsp baking powder -100g dark chocolate -100g dark or milk chocolate cut into chunks -200g fresh cherries
Preheat oven to 170C. Line a 20cm/9inch deep cake tin with baking parchment.
In a large bowl, beat together the softened butter and the sugar until light and fluffy.
Mix in the vanilla extract and the eggs one at a time until well incorporated into the mixture.
Stir in the ground almonds, cocoa powder and baking powder, mixing well to combine.
Melt 100g of dark chocolate in a heatproof bowl over the hob or in a microwave. Mix into the cake mixture followed by the chunks of unmelted chocolate.
Scrape the contents of the bowl into the prepared baking tin.
Remove the stems from the cherries and cut them open, removing the stones from the centre. Scatter the cherries over the top of the cake’s surface.
Bake in the centre of the oven for about 50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin before transferring to the wire rack to cool completely. It is also delicious served warm.
When completely cold, store in an airtight container for up to three days.
We had a lot of plums this year, all from one Victoria tree (this is the tree I’ve nearly killed plenty of times).
We’ve made lots of plum jam but we quickly had to get a move on as they were rotting in the fridge so I made a plum crumble. It seems to have been a hit and here is the recipe if it tickles your tastebuds…
Victoria Plum Crumble
For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar
For the crumble: -110g plain flour -55g granulated sugar -170g salted butter
Preheat the oven to 180C.
Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
In a bowl, using your fingers, rub the flour, sugar and butter together, so that the mixture resembles large breadcrumbs. Scatter the crumble over the top of the fruit.
Place the dish in the oven and cook for about half an hour, until the fruit is hot and bubbling and the crumble is golden brown.
Serve warm. Keep in the fridge for up to three days.
Now, I don’t grow bananas. England isn’t that kind, even in the south. But I do love bananas. I do eat bananas, a lot. And I would love to grow bananas. But because I can hardly keep citrus trees alive and I’ve already half killed to plums and a pear in my short gardening life-time, best not to go there…
But I’ve done my research and I present to whoever can grow bananas an ‘all you need to know page’, I hope!
Banana, an edible fruit, botanically a berry, produced by several kinds of herbaceous plants in the genus Musa. In some countries, bananas used for cooking may be called plantains. The fruit is variable in size and colour and firmness, but usually elongated-ly curved with soft, rich flesh in starch covered in the middle by a rind that can be green, yellow (yay), red, purple or brown. The fruit grows from the top of the plant, hanging in clusters. Almost all bananas come from the wild species Musa acuminate and Musa balbisiana.
Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group which are the main exports from banana-growing countries. By contrast, cultivatorswith firmer, starchier fruit are called “plantains”. In other regions, such as South East Asia, many more kinds of banana are grown and eaten, so the binary distinction is not useful and is not made in local languages.
The word banana is thought to be of West African origin, possibly from the Wolof word banaana, and passed into English via Spanish or Portuguese
All the above-ground parts of a banana plant grow from a structure usually called a corm. Plants are normally tall and fairly sturdy, and are often mistaken for trees but what appears to be a trunk is actually a “false stem” or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of banana plants are composed of a “stalk”, petiole, and a blade, lamina. The base of the petiole widens to form a sheath – the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart. Cultivated banana plants vary in height, depending on the variety and growing conditions. Most are around 5 m (16 ft) tall, with a range from ‘Dwarf Cavendish’ plants at around 3 m (10 ft) to ‘Gros Michel’ at 7 m (23 ft) or more. Leaves are spirally arranged and may grow 2.7 metres (8.9 ft) long and 60 cm (2.0 ft) wide. They are easily torn by the wind, resulting in the familiar frond look. When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or an inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top. Each pseudostem normally produces a single inflorescence, also known as the “banana heart”. After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing. The inflorescence contains many bracts between rows of flowers. The female flowers, which can develop into fruit, appear in rows further up the stem, closer to the leaves, from the rows of male flowers. The banana fruits develop from the banana heart, in a large hanging cluster, made up of tiers (called “hands”), with up to 20 fruit to a tier. The hanging cluster is known as a bunch, comprising 3–20 tiers or commercially as a “banana stem”, and can weigh 30–50 kilograms (66–110 lb). Individual banana fruits (commonly known as a banana or “finger”) average 125 grams (0.276 lb), of which approximately 75% is water and 25% dry matter (nutrient table, lower right). The fruit has been described as a “leathery berry”. There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inside. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.
Farmers in SE Asia and Papua New Guinea first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highland Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000BC and possibly to 8000 BC. It is likely that other species were later and independently domesticated elsewhere in Southeast Asia. Southeast Asia is the region of primary diversity of the banana. Areas of secondary diversity are found in Africa, indicating a long history of banana cultivation in the region. There are numerous references to the banana in Islamic texts beginning in the 9th century. By the 10th century the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia. During the medieval ages, bananas from Granada were considered among the best in the Arab world. Bananas were certainly grown in the Cyprus by the late medieval period. Writing in 1458, an Italian traveller and writer wrote favourably of the extensive farm produce of the estates at Episkopi, near modern-day Limassol, including the region’s banana plantations. Bananas were introduced to the Americas by Portuguese sailors who brought the fruits from West Africa in the 16th century. Portuguese colonists started banana plantations in the Atlantic Islands, Brazil, and western Africa. North Americans began consuming bananas on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that the food became more widespread. As late as the Victorian era, bananas were not widely known in Europe, although they were available. Verne introduces bananas to his readers with detailed descriptions in Around the World in Eighty Days in 1872. The earliest modern banana plantations originated in the Western Caribbean zone, involving the combination of modern transportation networks of steamships and railroads with the development of refrigeration that allowed more time between harvesting and ripening. Their political manoeuvres gave rise to the term Banana Republic for states like Honduras and Guatemala. The vast majority of the world’s bananas today are cultivated for family consumption or for sale on local markets. India is the world leader in this sort of production, but many other Asian and African countries where climate and soil conditions allow cultivation also host large populations of banana growers who sell at least some of their crop.
While in no danger of outright extinction, the most common edible banana cultivar Cavendish (extremely popular in Europe and the Americas) could become unviable for large-scale cultivation in the next 10–20 years. Its predecessor, Gros Michel discovered in the 1820s, suffered this fate. Like almost all bananas, Cavendish lacks genetic diversity, which makes it vulnerable to diseases, threatening both commercial cultivation and small-scale subsistence farming.
Bananas are a great dietary source of potassium. One medium-sized banana (118 grams) contains 9% of the RDI. Potassium is good for protecting your heart from disease, by lowering your blood pressure. Eating a good amount of potassium can decrease your chance of heart disease by 27%. Also, potassium is good for you hair and nail growth, keeping them strong and un-brittle. Dietary fiber has been linked to many health benefits, including improved digestion. A medium-sized banana contains about 3 grams of fibre. Bananas contain mainly two types of fiber:
Pectin: Decreases as the banana ripens.
Resistant starch: Found in unripe bananas.
Resistant starch escapes digestion and ends up in our large intestine, where it becomes food for the beneficial gut bacteria. Additionally, some cell studies propose that pectin may help protect against colon cancer. Bananas are often referred to as the perfect food for athletes, largely due to their mineral content and easily digested carbs. Eating bananas may help reduce exercise-related muscle cramps and soreness. The reason for the cramps is unknown, but a popular theory blames a mixture of dehydration and electrolyte imbalance.
So what do you do when you (are lucky) and grow a large number of bananas or have a large bunch sitting in your kitchen, quickly turning brown?
Well, here are some ideas to incorporate bananas into your daily diet:
Sliced up on cereal or porridge with milk for breakfast is great.
Mashed with strawberries makes a good light pudding or snack.
Sliced with greek yoghurt is delicious.
Banana and peanut butter/Nutella on toast anyone…?
Sliced or mashed banana with milk and a dash of sugar.
Banana smoothie/ milkshake
But the best recipe for browning/very brown that they are past edible, is banana cake.
My favourite is Chocolate Banana Loaf (what a surprise), but to begin with, I offer you this plain version. Never toss your brown bananas away, just shove them in this delicious cake, or if you have too many, bananas freeze very well. To defrost, put them in the microwave and mix them into another cake batter later on.
Incase you have lots of apples, try this cake recipe Apples Apple and Almond Cake with Cinnamon. It is delicious. I’ve made some adjustments though: bake at 160C for about 2 hours or more, checking if it is cooked by inserting a skewer into the centre. This prevents the top from burning but gives you a lovely moist yet cooked sponge.
Fenugreek – damped off, need to sow some more indoors
Cucumbers – Cucumbers – sown indoors, doing best at moment, please stay that way!
Tomatoes – germinated very well indoors
Potatoes – time to think about planting them outdoors under a lot of earth and some cover
Turnips – just sown some
Purple Sprouting Broccoli – just sown some (as well as some more Calabrese Broccoli) indoors AND just harvested first batch of last year’s crop the other night to have with some of the last dug up potatoes from last season with baked beans, cheese and frozen homegrown runner beans – yum!
Sweet Corn – on my list but I know from experience that I can still get away with sowing it in May, indoors
Rhubarb – Rhubarb – time to feed and start forcing
Fruit Trees/Bushes – time to feed!
There are bound to be plenty more veggies to sow/plant out as we plough on through the first month of spring. Temperatures are finally warming up but hang onto some fleece – the fruit trees might be lured into a false spring, deadly for blossom and fruit production… Make sure anything you sow outside/ plant out is wrapped up under cover, nice and snuggly. It will be a shock to the system if they are exposed to Britain’s ‘spring time’ too early!
FLOWERS TO SOW INDOORS:
Sweet Peas – they are ready to plant out under cover