Name: Banana and cardamom cake with caramel sauce
Cook time: 80 min
Total time: 80 min
Ingredients: Banana and cardamom cake; 2/3 cup sultanas, covered and soaked for 10 minutes in boiling water; 150 gram butter, softened; 1/2 cup honey or maple syrup; 2 large_piece eggs; 2 cup wholemeal or buckwheat flour; 2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cardamom; 3 ripe bananas, chopped; 1/4 cup milk; Caramel sauce; 50 gram butter; 1/2 cup brown sugar; 2 tablespoon water; 50 millilitre cream or coconut milk; To serve; 2 bananas, to serve

Ingredients

Banana and cardamom cake

2/3 cup sultanas, covered and soaked for 10 minutes in boiling water

150 gram butter, softened

1/2 cup honey or maple syrup

2 large_piece eggs

2 cup wholemeal or buckwheat flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cardamom

3 ripe bananas, chopped

1/4 cup milk

Caramel sauce

50 gram butter

1/2 cup brown sugar

2 tablespoon water

50 millilitre cream or coconut milk

To serve

2 bananas, to serve

Method

Banana and cardamom cake

1.Preheat oven to 180°C. Grease and line a 22cm square cake tin. Drain sultanas, reserving the liquid.

2.In a large bowl, beat the butter and honey until creamy. Beat in the eggs, one at a time, until well combined.

3.Stir in the dry ingredients and add the chopped banana. Mix but don’t overmix. If the batter seems too stiff, add up to ¼ cup milk to loosen it to a reluctant dropping consistency.

4.Scrape the batter into your prepared cake tin and cook for 45-60 minutes until a skewer inserted in the centre comes out clean.

5.Leave to cool for about 10 minutes before turning out on a wire rack.