It's been almost a month since I moved to Islamabad - I've felt happy, sad, homesick, kitchensick, bored, helpless and most of all lonely. Moving from a place where I was so busy that I had no time for myself to a place where I have to find ways to keep myself entertained (which includes stalking the whole world on Facebook), I've more or less mastered the art of doing nothing.
But with the painting in the house all done and over with and the moving boxes arrived, I have slowly started to set up my kitchen. Which is a good thing, because I have something to do, I was really missing pottering around the kitchen.
The good thing about my new (old!!!) kitchen is that I have a gas-oven, or as my friend NC pointed out the other day - an aga. So everytime I want to bake something, I have to fire up the oven (finally know where that phrase comes from).
To be honest, I'm quite scared to fire up the oven. Firstly I am terrible around matchsticks, it takes me five tries to even light one, secondly what if it blows up on my face. So I've found a surefire quick solution to that. - I ask the husband to fire up the oven.
But that said, I think I've finally found my groove with the aga. So one of the first things I baked in it was a banana bread, only because I had a whole bunch of over ripe bananas staring at me from across the counter.
These bundt cakes came to me on another such day when them ripe bananas were giving me the stink eye. I was in the mood for some dark caramel and the fact that I had a spot of cream sitting pretty in the fridge also sped the process a bit.
Because they are so itty-bitty, they took barely 10 - 12 minutes of baking, which was great, because by the time I made the caramel sauce, they were cooled and ready to be drizzled.
I won't lie, I adapted the mini bundts from my favourite Nigella Lawson recipe and added a bit of my imagination to it, The result? A lovely moist cake made richer by a fool-proof caramel sauce.
Mini Banana Bundt Cake with Caramel Sauce
Adapted from Nigella Lawson's Banana bread
For the cake
FOR THE SAUCE
1/2 CUP SUGAR
2 TBLSP BUTTER
1/4 CUP CREAM
A PINCH OF SALT
1. iN A BOWL MICROWAVE THE WATER AND RAISINS TOGETHER FOR A MINUTE AND LET IT SIT ASIDE WHILE YOU GET ON WITH THE REST OF YOUR WORK.
2. mELT THE BUTTER IN A SEPERATE BOWL. kEEP ASIDE. mASH BANANAS IN ANOTHER BOWL AND SET ASIDE.
3. mEASURE OUT THE FLOUR, SUGAR, SALT, BAKING POWDER, BAKING SODA AND CINNAMON. ADD THE EGG VANILLA AND BUTTER TO IT FOLLOWED QUICKLY BY THE BANANS
4. INCORPORATE THE RAISINS AND whisk well ensuring that all the ingredients have merged well.
5. pour into buttered and floured mini bundt tins and bake for 10 minutes on 160 degree centigrade in a pre-heated oven.
6. Meanwhile make the sauce by caramelising sugar over low heat till it starts to smoke. Keep an eye on it since you dont want it to burn but ensuring it looks dark amber. this will take about 7 minutes, almost 10.
7. Once the sugar has caramelised, turn off the heat and add the butter and cream, note that your caramel sauce will bubble, but be patient and be safe.
8. Whisk well and voila your caramel sauce is ready.
9. Pour over the banana bundts and enjoy your day.