It occurred to me today that for about 3 weeks I’ve not posted the Wednesday morning tea platters.

OK, so a couple of weeks ago there were blueberry and lemon curd butterfly cakes, a twist on an old favourite.

Last week, well – that certainly wasn’t worthy of a photo, definitely not the prettiest cake in town. I’d decided to use another recipe for a sponge. By the time it was cooked (and sank rather alarmingly) it was worthy of throwing at the wall (it would probably have bounced back).

Nevertheless, with a last minute filling of whipped cream generously laced with raspberries and fresh raspberry jam, it at least passed the taste test.

Today’s offering – spiced banana cake, containing more than two cups of mashed banana, therefore quite tasty. It was still too warm to ice by the time we needed to leave.

Therefore I whipped 300ml cream added about half a cup of cream cheese icing I’d made a couple of days ago, a generous dollop of Greek yoghurt and a squeeze of lime juice and served this separately.

I think that was a better option after all – as the old saying goes “necessity is the mother of invention”.

By they way, if you add a spoonful of yoghurt to whipped cream (or even while it’s still liquid in the bottle), it helps to keep the cream sweet and fresh.