For the Cake……sultanas, rum………..100 g sultanas or raisins
75 ml dark rum
175 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
125 g unsalted butter, softened
150 g dark muscovado or dark brown sugar
2 medium eggs
1 tsp vanilla extract
4 ripe bananas
For the Frangipan
125 g ground almonds
75 g unsalted butter, softened
100 g caster sugar
1 medium egg, plus 1 egg white
Place the sultanas and rum in a small saucepan, bring to the boil, then remove from the heat, cover and leave while you prepare the cake.
Preheat oven the oven to 180 C/ 350 F/Gas 4 electric oven. Butter and line a 22 x 26 cm baking tin.
Combine the flour, baking powder, bicarbonate and salt in a bowl. Beat the butter and sugar in a large bowl until very well combined. Lightly beat the eggs with the vanilla extract and gradually add to the butter and sugar mixture a little at a time. Peel and mash 3 of the bananas and drain the raisins and fold both into the butter and sugar mixture. Lastly fold in the flour.
Spread the cake mixture evenly into the prepared tin and peel and slice the last banana and scatter over the top. Bake for 35-45 minutes until the cake is just cooked and when a skewer is inserted into the centre, it comes out clean.
While the cake is baking make the frangipan. Beat the butter, caster sugar, ground almonds and eggs together well until smooth. When the cake is cooked, place a baking tray on top and invert it, then flip it so it’s right side up on the tray.
Spread the frangipan over the surface of the cake, leaving about a 1 cm gap all round the edge. (the frangipan will drizzle down the sides when it’s cooking.)
Return to the oven for about 20 minutes until lightly golden. Slide the cake onto a cooling rack and leave to cool before serving.
Nb. I’m going to make this again and make a Pecan frangipan…..watch this space…..