Australian banana cake

Ingredients for 1 servings:

• 150 g butter, soft
• 150 g sugar
• 2 eggs
• 220 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 4 bananas
• 50 g almonds, peeled, chopped
• 1 lemon(s), untreated
• 1 pinch of salt
• possibly milk
• e.g. powdered sugar
• 1 pinch of cinnamon
• 1 pinch of ground cloves and mace powder
• 1 pinch of ground ginger

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Cream the butter and sugar until fluffy, then grate the lemon zest and add it to the foam mixture along with the eggs; mix again. In a separate bowl, sift 150g of flour, the cornstarch, and the baking powder, add the spices, and mix everything together. Preheat the oven to 175°C (350°F). Gradually add the flour mixture to the foam mixture. Grease a large 25cm springform pan. Thin the batter with a little milk if necessary. Pour half of the batter into the springform pan and level the surface. Bake in the oven for 25 minutes. Meanwhile, peel the bananas and mash them with a fork in a plate. Add the spices, squeeze the lemon, and squeeze the juice over the banana puree. Then knead the other half of the batter with the remaining 70g of flour. After 25 minutes, remove the pastry case from the oven and spread the banana puree on top in a dome shape, leaving 1-2cm free around the edges. Sprinkle the almonds over the banana puree. Now, with floured hands, flatten the remaining half of the dough, piece by piece, until it’s the right size to place over the banana puree like a “blanket.” Press down lightly along the edges. Now, when the cake is almost finished, return it to the oven at 190°C (375°F) for 25-35 minutes. Dust with powdered sugar while it’s still hot and let it cool in the pan.