Banana almond cake
Ingredient.
- 65g unsalted butter, room temperature
- 60g sugar
- 2 eggs, lightly beaten
- 1 ½ tablespoons heavy cream
- 1 tablespoon rum
- 100g almond meal
- 2 tablespoons all purpose flour
- 1 tablespoon (packed) corn flour
- 2-3 large bananas
- 1 tablespoon lemon juice
Syrup:
- juice of ½ lemon
- 1 tablespoon rum
- ½ tablespoons honey
- confectioners’ sugar, to serve
Instuksi
- Preheat the oven to 180ºC/350ºF.
- Butter a 10x23cm* loaf pan and flour the insides, tapping out the excess.
- Sift the almond meal and flour together three times. Set aside.
- With an electric mixer, beat butter until light and fluffy. Add sugar and beat well. Add the eggs, gradually. Add the cream and rum. Beat to incorporate.
- Fold in the sifted ingredients with a rubber spatula. Pour into prepared pan.
- Peel and cut the bananas into 3-4 pieces each; “stick” them into the cake batter, keeping the pieces standing – there should be half an inch of banana out of the cake batter, or so.
- Bake for 40-50 minutes or until a skewer inserted in the cake comes out clean.
- Mix well all the ingredients for the syrup.
- Leave to cool in the pan for 10 minutes; unmold and drizzle with the syrup.
- Dust with confectioners’ sugar when serving.
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