May 14, 2012

Marsipan Banana Cake

Banana 2 use

The days are growing cold in Sydney and I'm finding it the perfect excuse to spend more time indoors making cakes, reading crappy novels on my ipad and sipping mugs of piping hot tea. A good way to while away a Sunday afternoon!

This cake is a wonderfully moist, buttery banana cake with a hint of marsipan. It's actually made with an almond paste that has a higher almond content than marsipan, but that's not sold in Australia. I will post a recipe for the almond paste soon as it can be used for so much more than just this cake. This banana cake recipe is from Swedish cook Monika Ahlberg and is a real treat.

Marsipan Banana Cake

2-3 bananas
5 eggs
300 ml sugar (3dl)
150 g Almond paste or marsipan
350-400 ml plain flour (3 1/2 - 4 dl)
75 ml pearl sugar
75 g butter


1.Grease a 23 cm tin and cover with baking paper on bottom and sides.
2. Peel and slice bananas.
3. Whisk eggs and sugar until pale and fluffy. Grate the almond paste and stir into egg mixture with the flour.
4. Pour batter into prepared tin and push the banana slices into the cake. Distribute pearl sugar all over the cake and then cut the butter into knobs and distribute this onto the cake as well.
5. Bake in a 175 degree oven for 30-40 minutes or until cooked through.

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