Author Notes
This is my new favourite cake. Bananas make it rich, blueberries give flavour and almonds have the crunch. —17years
Ingredients
-
1/2 cup
butter, cold and cubed
-
1 3/4 cups
self-raising flour
-
1 scant cups
sugar
-
2
eggs
-
1/2 cup
blanched almonds, chopped
-
1/2 cup
blueberries
-
2 1/4 cups
ripe banana, mashed
-
2 teaspoons
baking powder
-
1/2 teaspoon
salt
-
1 teaspoon
mixed spice
Directions
-
Heat the oven to 320°F (160°C).
-
Grease and line the base of a 9 inch springform cake tin.
-
Mix the baking powder, salt and mixed spice thoroughly into the flour, then rub in the butter.
-
Mix in the sugar and almonds, then add and beat in the banana and eggs.
-
Put the mixture into the tin and scatter the blueberries on top. Carefully push them under the mixture so that they stew in the cake rather than toasting on top.
-
Cook for 1 1/4 hours, until a skewer inserted in the middle of the cake can be removed completely dry. It is near impossible to overcook this cake.
-
Allow to cool completely before removing from tin.
See what other Food52ers are saying.