Another wonderful recipe from Kitchenella, great as a treat with coffee and tea. Almonds are native to Turkey and we grow some of the best almonds in the world. They are in abundance at home, we make milky puddings, cakes with them as well as using them in pilaffs and casseroles. I was delighted to find this recipe; it has no flour, very moist and very nutritious with almonds and bananas.
120 gr/4 oz butter, plus extra for greasing
120 gr/4 oz dark muscovado sugar
120 gr/4 oz golden syrup
5 ml/1 heaped teaspoon cinnamon
3 medium-ripe bananas, roughly mashed
250 gr/9 oz ground almonds
Preheat the oven to 150 C/ 300F/ Gas 2
Preparation time: 20 minutes Cooking time: About 2 hours
Grease a loaf of tin, about 20cm/8in long. Boil the butter, sugar and syrup in a pan together for 3 minutes. Cool for about 15 minutes, and then stir in the cinnamon and bananas. Beat in the eggs, one at a time, and fold in the almonds. Add the buttery syrup to the mixture and mix well. Pour the mixture in the baking tin and bake for about 1 ½ to 2 hours, or until a skewer inserted into the cake comes out clean. Makes a delicious soggy cake that lasts for about 5 days.