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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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The supermoist banana and almond cake is really lovely, although I did dial up the vanilla to cover the banana flavour, I found myself really loving this cake. Ingredients:
2 eggs |
1/2c white sugar |
1/2t baking powder |
3 bananas, peeled |
1/2c sliced almonds |
250g raw whole almonds, toasted |
juice 1/2 lemon |
icing sugar, to serve |
2t vanilla extract |
natural yoghurt, to serve |
Directions:
1. Preheat oven to 300F. Grease a 8inch fluted flan tin with removable base. Take a good sized square of baking paper and moisten. Line base and sides of tin with paper.
2. Put the whole almonds in a food processor until finely ground. Beat eggs and sugar for 10 minutes or until pale and fluffy. Stir ground almonds and baking powder. Puree the bananas with lemon juice then stir through almond mixture with the vanilla.
3. Pour into your tin and sprinkle over sliced almonds to cover the top. Bake for 40 to 50 minutes or until golden brown and a toothpick inserted in the centre comes out clean. Allow this to cool in the tin.
4. When ready to serve, dust with icing sugar and pass yoghurt separately.
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