Baking with Herman: take 5 – two variations: Coconut and Cardamom, and Banana, Chocolate, and Ginger.

Coconut and Cardamom Herman

Banana, Chocolate and Ginger Herman

Yey! It’s Herman bake day! I had been dying to make something with Cardamom, ever since I had some Cardamom shortbread at the Better Food Company (it was tasty). I also had picked up some of this:

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So from that, came this….

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Coconut and Cardamom Herman Recipe

Ingredients

250ml coconut cream

a good handful (approximately 12g) whole Cardamom

1 portion Herman

160ml oil
2 eggs
250g sugar
350g self raising flour
1tsp salt
200g desiccated coconut

Method

Pour the coconut cream into a pan and heat to boiling, add the cardamom, then remove from the heat and leave to infuse overnight.

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Preheat the oven to 180C/350F. Sieve/ strain out the Cardamom (“Pam, the gravy needs sieving” “Oh nonsense, just stir it Una”) and combine the infused coconut cream with all the other ingredients  and pour into a lined tin, (or in this case, I again made individual cakes).

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Bake for 60 minutes for a big cake, 20- 30 minutes for individual cakes.

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A delicate flavour of Cardamom comes through from the infused coconut cream, and by making smaller cakes (therefore less baking time) and the addition of extra liquid from the coconut cream, they are not as dry as the banana/coconut/pineapple one was, so definitely a good plan when using something that sucks up all the moisture like the desiccated coconut does!

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So, again I had more Herman to use up… So what next? I looked to the fruit bowl and spied some ripe bananas… Aha!

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Banana, Chocolate, and Ginger Herman Recipe

Ingredients

1 portion Herman

160ml oil
3 eggs
250g sugar
350g self raising flour
1tsp salt
2 ripe bananas, mashed

100g dark chocolate chips

2tsp ground ginger

Method

Preheat the oven to 180C/ 350F. Peel and mash the bananas.

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Combine with the other ingredients, and pour into a lined tin, (or in this case  again individual cakes). Bake for 60 minutes for a big cake, 20- 30 minutes for individual cakes.

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Yum. With each bite you get a different bit of flavour, chocolatey, a hint of banana, with an aftertaste of ginger. Not bad at all.

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So, as is usual with most things I make, I took most of them into work with me to feed to everyone there (it was in fact a Friday full of fun food, as someone else had made some mini bread rolls stuffed with cheese, salami,… all sorts of stuff and they were all super fun too. I had one of the olive, feta, and spinach ones, good scoffing Miss W!). They both went down really well, although some were initially suspicious of the Cardamom, they soon came around.

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4 comments

  1. Brilliant! I’m going to pinch your Herman individual cake recipe tomorrow, but try it with chocolate chips. Thanks for posting!

    1. Fab, let me know how it goes!

  2. They came out really well, thank you for the recipe!

    1. Fab! Glad you enjoyed it! It’s such a forgiving overall recipe, I found it would tolerate lots of different things.

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