Unless you have been living in a shoebox, THE OLYMPICS ARE HERE! I love the Olympics; for 2 weeks we get completely swept up in this sporting mania, cheering for sports we do not understand nor know the rules for – however we have to cheer for our Olympians so that they win medals! After realising a few months back that my life long dream of joining Team GB was dashed (due to general laziness), I decided that the best way to participate was to support our great team in my favourite way – by making a cake.
I was not able to come up with an elaborate masterpiece (and I am pretty sure that anything containing Olympic logos would end up in trouble), so to celebrate our great nation, I decided to knock together a special Team GB Chocolate and Banana cake! The base of the cake recipe is taken from the amazing Mary Berry, another amazing Briton.
100g butter (softened)
175g caster sugar
225g self-raising flour (sieved)
2 large eggs
2 bananas (as ripe as possible)
3 tbsp milk
1 tsp baking powder
150g chocolate – I used Twirl Bites and Minstrels
50g butter (softened)
75g soft cream cheese
150g icing sugar (sieved)
1/2 tsp vanilla extract
2 sharing bags of M&Ms (you only need the red and blue ones)
Preheat the oven to 180C and grease and line a loaf tin. Cut the chocolate into small pieces and mash the bananas in a bowl. You can use any chocolate that you lie, I had bags of both of those in my fridge which I needed to use up.
Soften the butter in a large bowl, add the rest of the ingredients except for the chocolate and beat together until well combined. Fold the chocolate into the mixture, spoon into the tin and level the top with the back of the spoon. Place in the oven and bake for 60 – 70 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and leave the cake in the tin for about 10 minutes, then remove and allow to cool completely on a wire rack.
Separate the M&Ms so that you only have the red and blue ones. Two bags were more than enough – that allows you to play around a bit (and it also means that there are two bags worth of other colours to feast on after!) On a clean surface or board, arrange them into a Union Jack – use the image below as a rough guide.
For the icing, soften the butter in a bowl and beat in the cream cheese until fully combined. Mix in the icing sugar and vanilla extract until smooth. Use a spatula to spread the icing all over the top of the cake (as thick as you like).Carefully place the M&M Union Jack on top of the cake, keeping any spare red and blue ones to hand in case you drop any in the wrong place and have to fish them out with a teaspoon (like I did many times).
Because of the icing, the cake needs to stay in a container in the fridge. When you cut a slice, allow it to sit at room temperature for 10-15 minutes before eating so that it warms up slightly. It should keep for up to 4 days and is great as a dessert, afternoon snack or even a cheeky breakfast. Enjoy and go Team GB