This week two extremely important women in the world of food visited Wellington. One attracted loads of attention while she filmed an advertisement for Whittakers chocolate; the other could have walked down Lambton Quay without attracting a second glance from anyone.
I’m not saying Nigella Lawson’s Wellington sojourn didn’t deserve all the fuss, but it’s a shame that the equally gorgeous Rose Boatemaa Mensah wasn’t as feted. Rose was in town as part of Fairtrade Fortnight – as well as being a teacher she is a cocoa farmer in Ghana. Some of the beans grown by Rose and her family end up at Whittakers, where they are turned into my favourite chocolate (and the husks even end up on our garden).
I didn’t get to catch up with Rose (or Nigella) this week, but to celebrate all things Fairtrade I’ve whipped up this utterly lovely cake. It combines the two Fairtrade things we eat most in this house – chocolate and All Good Bananas. It’s even inspired by a Nigella recipe – how circular is that?
Fairtrade Chocolate Banana Cake
If you can manage not to gobble this the minute it comes out of the oven, glistening with nuggets of melting chocolate, then it keeps really well. And I’m sure your mum would love it for Mother’s Day (that’s this Sunday, in case you’d forgotten).
400g ripe bananas (peeled weight) – about 3 large ones
250g ground almonds
250g caster sugar
grated zest of two lemons
1 tsp baking powder
100g dark chocolate, roughly chopped
Heat the oven to 180C and grease and line a 23cm springform cake tin.
Put the bananas in a food processor and whiz until pureed. Add all the other ingredients, except the chocolate and whiz again until well mixed. Pour into the prepared tin and scatter the chocolate on top.
Bake for 35-45 minutes – it will be damp and sticky but a toothpick plunged in should come out cleanly. Let cool for 10 minutes in the tin, then turn out to cool on a rack.
Have a great weekend, everyone x