Australian banana and almond cake

Ingredients for 1 servings:

• 3 eggs
• ½ cup brown sugar
• ½ cup rapeseed oil
• 2 tsp vanilla extract
• ½ cup(s) flour
• 1 packet of baking powder
• ½ cup ground almonds
• 2 bananas, ripe, mashed
• 1 carrot(s), grated
• 1 tsp, heaped cinnamon powder
• Fat for the mold
• possibly icing or chocolate

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

an autumnal version

One cup holds 250 ml. Preheat the oven to 160°C (top/bottom heat, fan oven: 140°C). Beat the sugar and eggs until frothy, then add the oil and vanilla extract. Mix the flour, baking powder, almonds, and cinnamon together and add to the egg-sugar-oil mixture, stirring well. Then stir in the mashed bananas and grated carrot. Line a springform pan (approx. 23 cm) with baking paper and grease the edges. Pour the batter into the pan and bake for 30-35 minutes. Be sure to test with a wooden skewer before removing from the oven, as the carrot may slightly increase the baking time. If you like, you can drizzle the cooled cake with lemon icing afterward, or for something a little sweeter and more chocolatey, you can also add white or milk chocolate. The cake is super delicious and moist and very quick to make; children especially love it.