The result was good, with a thin layer of crusty cake base, topped with bananas, crumb toppings and lots of toasted almonds. it can be cut into 16 squares, so each mini bite is buttery and flavoursome. Something different!
- 175 g self-raising flour
- 100 g unsalted butter, diced
- 75 g caster sugar
- 50 g ground almonds
- 1 egg, beaten
- 2 tablespoons milk
- 1/2 teaspoon vanilla essence (orginal recipe uses almond)
- 4 large bananas (original recipes uses 425 g can stoned black cherries, drained)
- 25 g flaked almonds
- Sift the flour into a bowl, add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add the sugar and ground almonds and stir with a wooden spoon to mix. Measure out 75 g of the crumb mixture and set aside for the topping.
- Add the egg, milk and essence to the rest of the mixture and mix together until smooth.
- Lightly oil and line a shallow, 8 inch square (I use 7 inch) baking tin. Spoon the mixture into the tin and smooth flat. Sliced the bananas thinly and placed on top of the mixture and sprinkle the reserved crumbs. Sprinkle the flaked almonds on top. (if using cherries, just spoon the cherries instead of bananas on top of the cake mixture).
- Bake in a preheated oven, 180 degree celsius for 25-30 minutes, or until it is well risen and the topping is pale golden. leave the cake to cool in the tin. remove from the tin, peel away the paper and cut into 16 squares. cake may be stored in an airtight container for up to 2 days.