CAKE - Banana Almond Cake

By Aemelia

Ingredients

• Syrup:
• 65 g unsalted butter, room temperature
• 60 g sugar
• 2 eggs, lightly beaten
• 1 1/2 tablespoons heavy cream
• 1 tablespoon rum
• 100 g almond meal
• 2 tablespoons all purpose flour
• 1 tablespoon (packed) corn flour
• 2-3 large bananas
• 1 tablespoon lemon juice
• juice of 1/2 lemon
• 1 tablespoon rum
• 1/2 tablespoons honey
• confectioners’ sugar, to serve

Details

Adapted from technicolorkitcheninenglish.blogspot.com

Preparation

Step 1

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.