Banana-almond cake with lemon glaze

Ingredients for 1 servings:

• 6 eggs
• 250 g butter
• 175 g sugar
• 1 pinch of salt
• 350 g flour
• 350 ml milk
• 1 bag of vanilla sugar
• 3 tsp baking powder
• 4 bananas
• 100 g ground almonds
• 1 packet of powdered sugar
• some lemon juice
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

if you have leftover waffle batter

Cream the butter with the sugar, a pinch of salt, and the vanilla sugar until fluffy. Then gradually add the eggs. Once everything is mixed, alternate between the flour and baking powder and add the milk, stirring until a smooth batter forms. This batter is also waffle batter, so if you have any waffle batter left, you can use that from now on. Now blend the four bananas in a separate bowl until they form a paste and add them to the batter along with the ground almonds and a little lemon juice. Then pour everything into a greased springform pan and bake at 160°C until nothing sticks when a toothpick is inserted – about 1 hour. Meanwhile, pour the powdered sugar into a bowl and add enough lemon juice to create a creamy glaze. Once cooled, spread it over the cake with a knife.