| | Upside-down banana and hazelnut cake
Upside-down banana and hazelnut cake
Upside-down banana and hazelnut cake 4.3-5 9
  • Calories: 1140 kj
  • Fat: 19.4g
  • Carbohydrates: 21.4g

How to Make:

  1. Preheat oven to 160°C/140°C fan-forced. Grease a 22cm (base) round cake pan. Line base and side with baking paper. Sprinkle base with 2 tablespoons sugar. Arrange banana over sugar.
  2. Using an electric mixer, beat butter, vanilla and remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until combined. Stir in hazelnut meal, then flour. Mix until just combined. Spread mixture over banana slices.
  3. Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Carefully turn out onto a wire rack to cool. Serve.
Time for preparing:
55 min.
Servings:
12

Ingredients:

  • 3/4 cup firmly packed brown sugar
  • 2 medium bananas, thinly sliced
  • 185g butter, softened
  • 1 teaspoon vanilla essence
  • 3 eggs
  • 1 1/3 cups hazelnut meal (ground hazelnuts)
  • 1/3 cup rice flour
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