Flourless White Chocolate Almond Banana Cake

Flourless White Chocolate Almond Banana Cake

Method

Preheat oven to 170°C (150° if fan forced). Brush a round 22cm spring form pan with melted butter or spray with canola oil spray. Line the base and side with non-stick baking paper.
Combine the white chocolate and almonds into a food processor and mix until it forms a crumbly texture. Set aside. Mix the remaining ingredients in the processor until smooth.
Add the white chocolate and almond mixture and blitz for another few seconds until combined. Pour into the prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
To create the topping, use an electric mixer on medium speed, beat the butter and icing sugar together for 4 minutes or until light and fluffy. Spread over the cake and top with fresh banana slices. Serve immediately.

Tip: If using Cavendish bananas, to keep them fresh and from turning brown, brush with fruit juice such as apple or pineapple juice. Alternatively, use Ladyfinger bananas which won’t lose their yellow colour.

Serves:

10-12

Preparation Time:
15 minutes

Cook Time:

50 mins

Ingredients

Cake:

250g Choceur white chocolate
250g Forresters almonds
150g White Mill caster sugar
150g Beautifully Butterfully butter – at room temperature
6 Lodge Farms free range eggs
1 tbsp White Mill baking powder
1 tbsp orange juice (or you could use orange blossom water)

Topping:

100g Beautifully Butterfully butter at room temperature
100g White Mill icing mixture
2 bananas

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