Campfire chocolate banana cake
|3/4 cup||flour — cake|
|3 Tbs||cocoa powder|
|1/2 tsp||Robertson's bicarbonate of soda|
|1/2 tsp||vanilla — essence|
|1||bananas — mashed|
|1/2 Tbs||vinegar — cider|
Make a hot fire and place your empty pot on the grid, with the lid on.
Butter the cake tin so that the cake won’t stick to it.
Mix all the dry ingredients together very well with a whisk or wooden spoon.
Mash the banana with the syrup, add to the dry ingredients.
Add the rest of the liquid ingredients and blend well, adding the vinegar last.
Pour the batter into the cake tin and place the tin onto the wire rack inside the hot pot, covering again quickly with the lid to retain the heat.
Check every 10 minutes by opening the lid a crack and peeping inside; the cake should take about 30 minutes to cook.
After 30 minutes remove the pot from the fire and test the cake by poking it with a sharp knife – if the knife comes out clean, the cake is baked.
If not, leave the lid on for a while longer, but keep it off the fire.
It should finish cooking inside it’s make-shift oven.
Remove the baked cake from the pot and turn out onto a plate
Cool and then cover with tinned Caramel Treat, or just dust with a bit of icing sugar – you can even just eat it plain or with some custard!
Reprinted with permission of Fired up cooking SA.