Dessert – Banana and Almond Cake

Photograph by Jason Wain

From page 298 of Kitchenella.

Perfect food to carry around; a slice of something to kill hunger and give a little energy along with sweetness. The joy for me is that this is made with ground almonds, so it never dries out and has a real cakey texture.

115g/4oz butter, plus extra for greasing
115g/4oz dark muscovado sugar
115g/4oz golden syrup
1 heaped teaspoon cinnamon
3 medium-ripe bananas, roughly mashed
2 eggs
250g/9oz ground almonds

Preheat the oven to150°C/300°F/Gas 2. Grease a loaf tin, about 20cm/8in long. Boil the butter, sugar and syrup in a pan together for 3 minutes. Cool for about 15 minutes, then stir in the cinnamon and banana. Beat in the eggs, one at a time, and fold in the ground almonds. Bake for about 1 1/2–2 hours, or until a skewer inserted into the cake comes out clean. Makes a soggy cake that lasts for about 5 days.