Cocoa banana cake with physalis and raspberries

Ingredients for 1 servings:

• 150 g almonds, ground
• 75 g flaxseed meal
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tbsp cocoa powder
• ½ tsp salt
• 100 g physalis
• 125 g raspberries, fresh
• 3 bananas
• 1 tbsp lemon juice
• 125 g butter, soft
• 40 g sweetener (Stevia) or 125 g brown sugar
• 3 eggs
• 3 tsp vanilla extract

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

gluten-free, for a 20 x 20 cm baking pan

Line a 20 x 20 cm baking pan with parchment paper. Remove the physalis from the leaves and halve them. Halve the raspberries as well. Peel and slice one banana. Mix the three fruits together. Preheat the oven to 185°C (top/bottom heat) (165°C fan-assisted). Mix the almonds, flaxseed, baking powder, baking soda, cocoa powder, and salt in a bowl. Peel the two remaining bananas and puree them with the lemon juice. Beat the butter with the stevia or brown sugar until light and fluffy, then carefully beat in the eggs one at a time. Stir the pureed bananas into the butter mixture, then add the flaxseed mixture and mix for about 1 minute. Pour the batter into the prepared pan, smooth it out, and scatter the physalis, raspberries, and bananas on top. Bake the cake in the oven for about 40-50 minutes. Let it cool in the pan.