Now That’s what I call a cake…..
Petra is back today, so to celebrate I made her one of her favourites, Banana Cake. (This is a version of another banana cake I made a while back.) Also Petra’s favourite tipple is Malibu and Pineapple. Some of her friends refuse to buy it for her in a bar, (which I think is a tad mean.) but P loves it. Nice and sweet. Lovely…… So I had some Malibu lurking in the back of the cupboard, you could of course use Tia Maria or dark rum….
For the Cake
75 ml Malibu, Tia Maria or dark rum- what do you have in the back of your cupboard?
100 g sultanas or raisins
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 Peanut Frangipan
125 g natural peanuts, (ie. not roasted and not salted) or almonds or pecans
75 g unsalted butter, softened
100 g caster sugar
1 medium egg, plus 1 egg white
1. Pour the Malibu, Tia Maria or rum or into a small saucepan and sprinkle in the sultanas or raisins. Bring to the boil, then remove from the heat, cover and leave while you prepare the cake.
2. Preheat oven the oven to 180 C/Gas 4. Butter and line a 22 x 26 cm baking tin with baking parchment.
3. 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.
4. 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.
5. Spread the cake mixture evenly into the prepared tin and peel and slice the last banana and scatter over the top. Bake for 25-35 minutes until the cake is just cooked and when a skewer is inserted into the centre, it comes out clean.
6. While the cake is baking make the frangipan. Tip the peanuts into a food processor and whiz until finely ground.
7. Beat the butter, caster sugar, ground peanuts 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.
8. 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.)
9. Return to the oven for about 15-20 minutes until lightly golden. Slide the cake onto a cooling rack and leave to cool before serving.
Little note….. I rarely have any dried fruit in the house, because I, like the rest of my family, love dried fruit. I will work myself through a packet of raisins and sultanas pretty quickly. Currants, I find, are usually what I resist eating the longest and often pleased when I do have them at hand to cook up something. Not sure if raisins would be better here. Lets see.