Blossom

Shrigley: Brain Activity

David Shrigley exhibition at the Hayward Gallery.

All photos from: www.davidshrigley.com/index.html

Bananarama

banana cake...

400g self-raising flour
250g unsalted softened butter
200ml greek yoghurt

250g golden caster sugar
500g mashed riper-the-better bananas (5 biggish bananas)
4 large eggs
Zest of one lemon
1tbls vanilla essence

1. Preheat oven to 180˚C and line a round cake tin or a couple of loaf tins (or halve the mixture for one loaf tin) 
2. Cream butter and sugar together until pale and fluffy. In a separate bowl, mix the mashed bananas, greek yoghurt, lemon zest and vanilla essence until well combined, then beat in the eggs one at a time. Slowly combine the banana mixture to the butter and sugar, then fold in the self-raising flour. 
3. Divide between the cake tins, depending on how much mixture you've made, and bake in the centre of the oven for around 45 minutes or until browned on the top and a skewer comes out clean. Especially delicious served hot straight out of the oven. If you want it iced, do a cream-cheese icing with lemon zest. YUM. 

Spitalfields

Perfect Sunday in the sunshine!