Banana & macadamia cake

This recipe has a contemporary twist to the classic. I have incorporated Indian flavours to the humble banana cake.

It is flavoured with cardamom, saffron and jaggery is used as the sweetener which has a very unique lovely taste which I personally like.

Prepares one loaf of 1000gm

Ingredients

Over ripe banana pulp 300gm

Jaggery crushed 200gm

Eggs 4

Plain flour 160gm

Baking soda 6gm

Salt 3gm

Saffron few strands

Cardamom powder 5gm

Macadamia halved 80gm

Canola oil 150gm

The picture above shows how much the bananas are ripened, don't hesitate to over ripen them. The more ripened the bananas, the more profound flavour the cake will have)

Method:

1. Pre heat the oven to 160 degrees centigrade.

2. Combine the flour, salt, cardamom, saffron, baking soda, macadamia in a mixing bowl, place aside.

3. In a separate bowl, combine the banana pulp and jaggery. Whisk this till all the jaggery has dissolved and is well incorporated with the banana.

4. Gradually add the eggs one by one, continue whisking for about 3- 4 minutes to ensure that the banana mixture is light and fluffy.

5. Gradually add the dry ingredients in three to four intervals, continue to whisk till all the flour has been completely incorporated.

6. Pour the oil gradually and continue mixing for about 3-4 minutes until well combined.

7. Grease the cake tin with oil, pour the batter in the tin leaving 1 inch gap from the top.

8. Bake it for 40-50 minutes, you may want to cover it with aluminium foil after about 25 minutes of baking to ensure even baking.

9. Allow to cool.

Enjoy 😋

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