Super moist banana & almond cake

I was looking for a recipe to use up my ripened banana's, and ground almonds, and came across this. It looked simple enough, and i had the correct pan, so one fine Sunday morning i attempted to bake it. I didnt have any almonds so didnt top the cake with this, but i can imagine what a great crunch it would add.

The result: one very nutty and banana tasting cake :P

Looking back though, i should of maybe dusted some icing sugar on top to make it abit more pretty, and served it with a dollop of cream or something as it was slightly dry on its own (much like a plain cake, needing some icing/frosting of some sort?)

here's the recipe :O)

Ingredients

230g almond meal

2 eggs

50g brown sugar

1/2 tsp baking powder

250g overripe bananas, peeled (approx 3 medium-sized fruit)

Juice 1/2 lemon

1 tsp vanilla extract

1/2 cup sliced almonds

Icing sugar,

to serve Natural yoghurt or creme fraiche, to serve 1.

Preheat the oven to 150 degrees C.

Grease a 22cm fluted tart tin with removable base.

Take a large square of baking paper and moisten (give the whole thing a quick dip in some water, then carefully wring it out), then use it to line the tart tin (base and sides).

Beat eggs and sugar for 10 mins or until pale and fluffy, then stir through the ground almonds and baking powder.

Use a fork to mash the bananas, then stir in the lemon juice and vanilla.

Pour this into the almond mixture then stir to just combine.

Pour into tin and sprinkle over sliced almonds to cover the surface.

Bake 45 mins to an hour or until golden brown and a skewer inserted in the centre comes out clean.

Remove from the oven and leave in tin on a wire rack till completely cooled.

Just before serving, dust lightly with icing sugar and serve with creme fraiche (if you want to be naughty) or natural yoghurt (if you want to be good)

BON APETIT!