Spanish banana-kiwi cake

Ingredients for 1 servings:

• 2 bananas
• 2 kiwis
• 5 m.-sized eggs
• 160 g margarine
• 160 g natural yogurt
• 160 g sugar
• 240 g flour
• 2 tsp, heaped baking powder
• ½ tsp baking soda
• Fat, for the shape
• Breadcrumbs, for the mold
• Almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

moist loaf cake for the 1.5 liter tin

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel the fruit and dice it, removing the hard white core from the kiwis. Briefly beat the eggs in a bowl with a hand mixer, then add the margarine, sugar, and yogurt and beat until fluffy. Mix the flour, baking powder, and baking soda in a separate bowl and stir into the margarine and sugar mixture, tablespoon by tablespoon. Then fold the fruit into the batter with a tablespoon. Grease the loaf pan with a little margarine and sprinkle with breadcrumbs. Now pour in the batter and sprinkle with flaked almonds. Bake for about 40 minutes on the middle rack. The cake will be beautifully browned with a crispy crust—this is intentional, as it’s very moist on the inside. It should be completely cooled before removing it from the pan; it tastes best when fresh.