Saturday, August 15, 2015

Sugar banana almond cake

200g organic almonds
12 fat ripe sugar bananas (more if small)
some lemon juice
8 tbsp agave nectar
4 eggs separated
140g unsalted butter
some grated lemon rind
about 150g flour
5 tsp baking powder (no aluminium or phosphate, quantity depends on the type of baking powder, do not use too much)
1 tsp ground cinnamon (optional)


Peel 4 bananas, slice them and sprinkle with lemon juice. Set aside.
Preheat the oven to 190°.
Beat the butter in a large bowl with a wooden spoon until it is soft. Beat in alternately the egg yolks and 5 tbsp agave nectar. Beat well into a soft mixture.
Mash the remaining 8 bananas with some lemon juice. Beat them into the mixture one at a time.
Grate a little lemon rind into it. Mix in the cinnamon.
Grate the almonds finely. Beat them into the mixture gradually.
Add the flour a tablespoon at a time while beating. Alternately add the baking powder so it mixes in evenly. Only use enough flour so that the mixture is thick but still falls slowly - “heavily” - from the spoon. Beat well.
Mix in the banana slices.
Whip the egg whites until stiff, then add the remaining agave nectar and continue beating until stiff.
Lift the egg whites under the mixture.
Butter a baking form and dust it with a little flour.
Add the mixture to the form and spread it evenly.

Bake on the 2nd shelf from the bottom for 25 minutes. Cover it with paper. Turn the oven down and bake for a further 25 minutes at 140°c. It should be golden. Test with a thin knife that it is cooked. The knife should come out clean. If it is not clean, return covered to the oven for another 10 minutes and test again. Turn off the oven.
Cool in form in the open oven.
Remove from form when cool.
Store in a linen cloth.

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