Layered caramel banana cake

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 8
Servings 8
Time

Ingredients

  • 100
    g
    butter
  • 125
    ml
    castor sugar
  • 1
    egg, lightly beaten
  • 250
    ml
    banana , mashed
  • 500
    ml
    self-raising flour
  • 80
    ml
    golden syrup
  • 3
    ml
    ground cinnamon
  • 160
    ml
    flaked almonds
 

Method

 
Preheat oven to 180 °C. Grease a round 20 cm springform tin and line base with greased baking paper.
Beat butter and sugar in a small mixing bowl until light and creamy.
Add egg gradually, beating thoroughly after each addition. Using a metal spoon, fold in sifted flour. Spoon remaining mixture evenly into the prepared tin and smooth surface.
Bake for 25 minutes.
Combine syrup, cinnamon, almonds and reserved cake mixture in a small bowl.
Spoon mixture over partly baked cake and smooth the surface.
Return cake to the oven and bake for a further 20 minutes or until skewer comes out clean when inserted in the centre.
Cool cake in tin. To serve, dust with sifted icing sugar.
 

Read more on: bake  |  fruit
 

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