ba­nana up­side- down cake

Sunday Tasmanian - Tassie Living - - TASTE -

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

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