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Spiced banana upside-down cake
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This rich cake is best eaten warm with something creamy.
1 tbsp cardamom pods
175g unsalted butter, softened
150g golden syrup
3-4 bananas, peeled and cut into 0.5cm slices
175g light brown soft sugar
1 lime, zest and juice
1⁄2 tsp baking powder
1 heaped tsp ground ginger
1 heaped tsp ground cinnamon
75g ground almonds
75g self-raising flour
1. Preheat the oven to 170 ̊C, gas mark 3. Split the cardamom pods in half and pop out the seeds. Discard the pods and lightly crush the seeds in a pestle and mortar. Grease all sides of a deep 20cm round tin with butter; line the base with baking parchment.
2. Mix 25g butter with 125g golden syrup and spread evenly over the base of the tin. Scatter with 1/3 of the cardamom seeds, then arrange the bananas in concentric circles on top.
3. In a food processor or using electric beaters, cream thesugar with the remaining 150g butter and 25g syrup until smooth. Mix in the lime zest, baking powder, ginger, cinnamon and remaining cardamom. Beat in the eggs, one at a time, adding 25g ground almonds after each. Fold in the flour, then quickly stir in the lime juice. Drop spoonfuls of the mixture over the sliced bananas and smooth the top.
4. Bake for 50 minutes, or until the top is spongy but firm. Cool in the tin for 10 minutes, then run a knife around the edge, place a large upturned plate on top and flip out. Carefully peel off the parchment and serve, with cream, ice cream or yogurt, if liked.
Typical values per serving: