Super Moist Banana & Almond Cake

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This recipe pre-dates my 5 Ingredients philosophy.

Super Moist Banana & Almond Cake

From Stonesoup

Adapted from Janni Kyritsis’ Wild Weed Pie.

If ever there was a reason to start liking bananas it’s the divinely moist texture of this cake. If you aren’t a big banana fan just make sure you puree the bananas thoroughly to avoid any sneaky banana chunks ending up on your fork.

Serves 8
250g raw whole almonds, toasted
2 eggs
110g (1/2C) white sugar
1/2t baking powder
250g bananas, peeled (approx 3)
juice 1/2 lemon
2t vanilla extract
1/2C sliced almonds
icing sugar, to serve
natural yoghurt, to serve

1. Preheat oven to 150C. Grease a 22cm fluted flan tin with removable base. Take a large square of baking paper and moisten. Line base and sides of tin with paper.

2. Whizz whole almonds in a food processor until finely ground. Beat eggs and sugar for 10mins or until pale and fluffy. Stir through ground almonds and baking powder. Puree bananas with lemon juice then stir through almond mixture with the vanilla.

3. Pour into tin and sprinkle over sliced almonds to cover the surface. Bake 40-50mins or until golden brown and a skewer inserted in the centre comes out clean. Allow to cool in tin.

4. When ready to serve dust with icing sugar and pass yoghurt separately.