BANANA CAKE WITH SEA SALT GULA ME­LAKA GLAZE

Epicure - - AT HOME WITH -

Recipe adapted from The Malay Kitchen Recipes for Ther­momix

Serves 12

Prep time 10 min­utes Banana cake with sea Bake time 45-60 min­utes salt gula de­pend­ing on oven me­laka glaze

4 eggs

150g sugar

180ml veg­etable oil

250g Cavendish ba­nanas (use over­ripe ba­nanas for best re­sult)

180g plain flour, plus ex­tra for dust­ing 1 tsp bak­ing pow­der

1 tsp bak­ing soda

sea salt gula me­laka glaze

50g gula me­laka (melt over a dou­ble boiler) a pinch of sea salt

• Pre­heat oven to 150°C. Grease a loaf tin (10 cm x 23 cm) with oil and lightly dust with flour. Set aside.

• In­sert but­ter­fly whisk. Place eggs, sugar and veg­etable oil into the mix­ing bowl.

• Add ba­nanas, mix 15 sec­onds/speed 5.

• Add plain flour, bak­ing soda and bak­ing pow­der, mix 45 sec­onds/speed 3. Trans­fer bat­ter into pre­pared loaf tin.

• Dec­o­rate the cake with thinly sliced banana (op­tional).

• Bake in pre­heated oven (150°C) for 45-60 min­utes or un­til a cake tester skewer comes out clean when it is in­serted in the cen­tre of the cake.

• Re­move cake from the oven and im­me­di­ately brush the sea salt gula Me­laka glaze over the top of the cake while the cake is warm.

• Al­low the cake to cool in loaf tin for 10 min­utes then trans­fer to a cool­ing rack to cool com­pletely. Slice and serve.

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