banana upside- down cake
50g unsalted butter
1/3 cup ( 60g) brown sugar 4 bananas, peeled and sliced 4 eggs 1 cup ( 220g) caster sugar 1 teaspoon vanilla extract 1 cup ( 120g) almond meal 1 teaspoon baking powder 1 cup ( 150g) plain flour 150g unsalted butter, extra, melted Preheat oven to 160C. Heat the butter and brown sugar in a small saucepan over low heat, stirring until the butter has melted. Increase the heat to high, bring to the boil and cook for a further 1 minute. Pour into a lightly greased 22cm round cake tin. Arrange the banana slices, overlapping slightly, onto the caramel. Set aside.
Place the eggs, caster sugar and vanilla in an electric mixer and beat for 8- 10 minutes or until the mixture has tripled in volume.
Sift the almond meal, baking powder and flour over the egg mixture and fold to combine. Fold through the extra butter. Pour into the tin and bake for 1 hour or until cooked when tested with a skewer.
Allow to stand for 5 minutes before turning onto a platter.
Serves 8- 10.
photography Chris Court styling Steve Pearce recipes Siobhan Boyle