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Moist banana sponge cake

updated

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Ingredients for 1 servings:

  • 250 g margarine
  • 300 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 4 banana(s), ripe, mashed
  • 125 g hazelnuts, ground
  • 300 g flour
  • 1 packet of baking powder
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

for a Bundt cake pan

Beat margarine, sugar, and vanilla sugar until fluffy. Add the eggs, mashed bananas, and ground hazelnuts. Then stir in the flour and baking powder. Pour the batter into a greased bundt pan. Bake in a preheated oven at 170°C (top/bottom heat) for approximately 45-55 minutes on the middle rack. The cake must be completely cooled before turning out.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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