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Post by braided-rug on Mar 18, 2008 9:55:15 GMT 10
Banana, honey and Cardamom cakeby Ann Way "My son and daughter-in-law, both keen walkers, came across a version of this recipe in a rambling magazine of all places. We think it originates from the southern United States. When hiking in the Chilterns they often pop into a church and check out the DOOR for my latest recipe, so I hope they enjoy this one." Ingredients 2 medium bananas (not too ripe) weighing about 175g (6oz) peeled 110g (4oz) honey 15 cardamom pods 250g (9oz) self-raising flour 175g (6oz) butter, diced 75g (3oz) golden caster sugar (soft brown will do) 2 large eggs beaten 2 tbspn soured cream dried banana chips salt You’ll need a square cake tin, 18cm (7in) square, 6cm (2,5in) deep, lined with well-greased baking parchment. Method Sift the flour, bicarbonate and salt into a bow. Crush the cardamom seeds, removing the husks, then grind with pestle and mortar or rolling pin. Mash the bananas thoroughly. Heat the butter, sugar and honey in a saucepan gently until all is liquified. Remove from the heat, add the bananas and mix thoroughly (I use a whisk). Then add the eggs, cream, cardamoms and flour, beating well. Pour into the baking tin and arrange the banana chips on top. Bake for 60-70 minutes at 170 deg/C (325 deg F or gas mark 3). A skewer should come out clean when the cake is cooked. Remove from the oven, leave to cool for 15 minutes, then turn out onto a rack. Wrap in aluminium foil when completely cold…unless you’ve already eaten it! From: www.oxford.anglican.org/page/3988/
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