Location, Location, Location

Tropical Cake 

Half a ripe mango

One ripe Banana

75g desiccated coconut

100g softened butter

125g caster sugar

2 eggs 

200g self raising flour

3 Passion fruits

1 packet of cream cheese

2 table spoonful icing sugar

Blitz the banana and mango in the blender, beat together with all the other cake ingredients and bake in two circular greased lined tinned for around 35mins at 180C until nice and springy. Leave to cool and make the topping. Beat together the cream cheese and icing sugar. Spread a few dollops of cream cheese on one of the cakes and the innards of one passion fruit, sandwich together the cakes. Spread the rest of the topping on the cake and drench with the other two passion fruits.

Greek Breakfast Cake

Okay so I made it up. This is neither Greek nor breakfasty. This is simply what you get if you throw together honey and almonds and lemon and a location themed name...

100g ground almonds

125g self raising flour

75g softened butter

100g caster sugar

2 eggs

Finely grated rind + juice of one lemon

Honey

Cream butter and sugar together and whisk in eggs. Beat in rind, juice, almonds and flour till you have a smooth paste. Dollop into a greased lined tray or tin and spread evenly and bake for around 25mins at 180C. Remove from the oven once springy and browned and whilst still warm prick with a fork and drizzle with honey. 

Wellington Slice

Plain flour

Caster sugar

Butter

Two tins condensed milk

75g butter

100g soft brown sugar

200g dark chocolate

100g white chocolate

Cream together butter and sugar and beat in the flour gradually until you have a smooth thick paste, spread thickly and evening into a lined tray and bake at 160C until just starting to brown. Melt together the brown sugar and butter (microwave is best) then added the condensed milk and boil (use a really big/tall container or you'll end up with a sticky mess!) until you have a caramelly consistency, spread over the short bread. Melt the two types of chocolate, pour the dark chcololate over evenly first before swirling the white chocolate over to create a pattern. Chill the trays before slicing into squares.