Banana Cake Artyk II

Ingredients for 1 servings:

• 250 g poppy seeds
• 500 g corn kernels
• 1 tbsp coriander, whole
• 500 g banana(s), leopard variety
• 1 sachet of baking powder or cream of tartar (17 g)
• 1 pinch of salt
• 700 ml mineral water, carbonated
• 6 cl rum, 54% possibly
• 250 g raisins, if desired
• 200 g cane sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / egg-free / dairy-free / own recipe

Grind poppy seeds. Grind corn kernels with coriander seeds. Mash bananas. Mix all dry ingredients. Then add banana puree and carbonated mineral water, you can use more or less, it should be like a sponge cake. Finally, fold in rum and raisins. Pour into a baking pan lined with baking paper. It will fill right to the brim. It is recommended to place a drip tray at the very bottom of the oven in case it overflows. This didn’t happen in my case; I simply stood up the excess baking paper. Bake in a cold oven at approx. 150°C (fan/circulating air) for approx. 90 minutes. Preheat to approx. 170°C – 180°C (top and bottom heat) for approx. 60 – 70 minutes. Test with a needle.