If you’ve been following along at home you may have noticed a few changes on Sasasunakku – not quite as dramatic as the ones I made when I moved to my new domain but I hope the behind-the-scenes fiddling I’ve done will make the site easier to navigate.
Some of the changes were things I had planned to do as part of the big move but couldn’t bring myself to complete after staring at the screen for so long I wanted to poke my eyes out with a stick, and a few are a response to emails I’ve received asking various questions; chiefly, how to find things.
If you’re a blogger please avert your eyes from the text now and just look at pictures of nana-style banana cake because you probably know all this but if you have ever wanted to find something on Sasasunakku and not known how, read on…
If you can’t find what you’re looking for by typing keywords into the search box in the sidebar, try the new recipe index in the navigation bar at the top of the page which lists all the recipes on the site.
You can also search by categories such as country, season and dietary preference by clicking on the photos down the sidebar or the same categories are listed in words in the footer at the bottom of the page. If you are looking at a recipe and want to use the same ingredients you’re in luck – I’ve reorganised it so the main ingredients are displayed in tags at the bottom of each post and if you click on one, it will take you to a page with recipes that include that ingredient. If it’s a recent post you’re searching for, those are in the footer too.
I’ve also added a few more pages – pages are permanent articles, as opposed to posts which are chronological and what make a blog different from other types of websites – if you hover your mouse over “Food Reads” and “About Sasa” in the navigation bar, you will see them.
Finally, I have added printable PDFs of the recipes at the bottom of each post so you can print a black and white text-only version, as well as Facebook “Like” and “Tweet this” buttons to replace the all-in-one share button I had there before.
Rather scintillating stuff I know, and if you’ve made it thus far, I applaud your tenacity and thank you for your interest – back to normal programming in my next post!
Speaking of scintillating, banana cake is not exactly groundbreaking but I promise you, this one is perfection. I searched high and low to get the sort with black squiggles in – the sort without, to me, is banana loaf – not the same thing at all. I wanted the kind of cake one used to find at bake sales in New Zealand in the 80s and this is it, my search is over. I’ve made it twice in the last three weeks and what’s more, plan to make it again tomorrow.
Any changes in your world of late my lovelies?
Banana Cake with Chocolate Icing
Based very loosely on this one from New Zealand Women’s Weekly
175 grams butter
225 grams (1 cup) sugar
4 medium bananas, mashed
1 teaspoon baking soda
3 tablespoons boiling milk
2 teaspoons baking powder
215 grams (1 and 2/3 cups) flour
Preheat oven to 150°C.
Grease and flour a 22 cm ring tin – I used a Kugelhopf tin.
Beat butter and sugar in a large bowl until pale, then add eggs, one at a time.
Fold in the mashed bananas.
Dissolve the baking soda in the milk and stir into the batter.
Sift the flour and baking powder in and fold until combined.
Pour the batter into the prepared cake tin and bake for 40 minutes or until a skewer inserted comes out clean.
Leave to cool and remove from tin.
50g (scant 1/2 stick or 1/5 cup) softened butter
125 grams (1 cup) icing sugar
2 tablespoons cocoa powder
2 tablespoons boiling water
Sift the icing sugar into a medium bowl and beat together with the butter.
Sift in the cocoa, add the boiling water and beat until creamy.
Ice the cooled cake.