recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
3/4 cup sugar
1 cup mashed bananas
1 teaspoon baking soda
2 tablespoons hot milk
2 cups plain baking flour
1 teaspoon baking powder
butter and sugar until light and fluffy.
eggs one at a time, beating well after each
mashed banana and mix thoroughly. Stir soda
into hot milk and add to creamed mixture.
flour and baking powder together, stir into
onto a greased and lined 20cm (8 inch) round
at 180ºC (350ºF) for about 50 minutes
or until cake springs back when lightly touched.
in tin for 10 minutes befour turning out onto
a cooling rack.
mixture can be baked in 2 20cm (8 inch) round
sandwich tins at 180ºC (350ºF) for
cold ice with chocolate or lemon icing (I prefer
lemon), or dust with icing sugar.
two cakes can be filled with whipped cream and
comes out really moist and gets better over
the next couple of days. Try it and see.