Sunday, 28 September 2014

Banana almond cake


Banana almond cake for weekend baking, it uses up any bananas that are overripe and is delicious with nibbed almond. The recipe uses self raising flour as well as bicarbonate of soda. It will take you around 15 minutes to prepare and mix with about an hour for the bake. You can mix this Banana almond cake by hand or use an electric hand mixer. You will need an 8" - 20cm round springform tin lined and greased. Set your oven to 180°C standard oven or around 160°C fan. Its worth reminding you that you need overripe bananas to get that intense banana flavour. You can speed the ripening process up by placing green bananas into a brown paper bag along with a ripe banana or apple. 

Banana almond cake
125g unsalted butter
115g caster sugar
2 happy large eggs lightly beaten
1 teaspoon natural vanilla extract
4 very ripe medium bananas or 3 large, mashed
1 teaspoon bicarbonate of soda
125ml milk
250g sifted self raising flour
half a teaspoon mixed spice
nibbed almonds to decorate, optionally toasted coconut


Butter icing
125g unsalted butter, softened
90g icing sugar
1 tablespoon lemon juice

Cream the butter and sugar until light and smooth. Add lightly beaten eggs gradually until fully incorporated. Mix in banana and vanilla until completely combined.

Dissolve the bicarbonate of soda into the milk, with a spatula or metal spoon gently fold in the flour and spice alternately with the milk into the banana mixture. Stir until just combined with the mixture smooth. 

pour into your prepared tin and bake in the center of the oven for about an hour. Check with a skewer, if it comes out clean its baked.

Once completely cool apply butter cream and sprinkle with nibbed almonds or toasted coconut   This Banana almond cake will keep in a sealed container for around 4 days but will keep longer in the chiller.

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