There is a funny story with this cake. Well, it’s kind of an embarassing one. I was trying to be a little bit crafty after realising that I didn’t have a bundt cake tin. In light of this, I placed a coffee mug with no handle into the centre of the cake before adding the batter. During baking, the mug fell over and swallowed about 300ml of cake batter. After having a good laugh, I poured the half cooked cake mixture out of the mug and replaced it with a heavier mug filled with water.
The good news is that the cake turned out great! The bad news is, some of you are frowning at this point. The cake lasted longer than the icing though. The icing was absorbed by the cake after about 48 hours, but still so delicious. Just made it easier to eat! Didn’t last long at our place even after I sent the 1/4’s off to their various destinations.
Follow my lead. . .
- 120g butter, softened
- 1/2 cup brown sugar
- 1/2 cup raw sugar
- 1 teaspoon vanilla bean paste
- 2 x 59g free range eggs, room temperature
- 4 ripe bananas, mashed
- 1/3 cup Greek yoghurt
- 1/2 cup spelt flour
- 1/2 cup brown rice flour
- 1/2 cup cornflour
- 3 teaspoons baking powder (gluten free)
- 1 cup almond meal
- 1 1/2 cups pure icing sugar, sifted
- 1 passionfruit, pulp
- 1 teaspoon lemon zest
- Preheat a fan forced oven to 180C. Line a baking tin with canola oil spray and then baking paper and place a heat proof glass into the centre of the pan.
- Cream the butter and sugars until thickened and lightened in colour (about 4 minutes). Add the eggs one at a time, beating well after each addition. Fold through the bananas and yoghurt and then the flours and almond.
- Spoon into the baking tin and place into the oven for 45 minutes. Allow to cool on an oven rack.
- Combine the icing ingredients and pour over the cooled cake.