serves
12
prep
10 minutes
cook
1:10 hour
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
1:10
hour
difficulty
Easy
level
Ingredients
- 180g butter, chopped, at room temperature
- 2 cups good quality honey
- 3 eggs
- 3 cups self-raising flour
- 1 tsp ground cardamom
- 2 ripe bananas, mashed
- 1 cup natural yoghurt
- 1 banana, extra, sliced on an angle
- 2 cups ricotta
- Finely grated zest of half 1 lemon
Instructions
1. Preheat the oven to 170°C (150°C fan-forced). Grease a 25cm springform cake tin and line the base with baking paper. Use electric beaters to beat the butter and 1½ cups of the honey until light and creamy. Add the eggs one at a time, beating well after each addition.
2. Sift together the flour, cardamom and a pinch of salt. Using a spatula, fold into the butter mixture, then fold in the banana and yoghurt. Pour into the prepared tin and arrange the banana slices on top. Bake for 1 hour and 10 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes, then release the sides and slide onto a wire rack to cool.
3. Combine the ricotta with the remaining honey and lemon zest in a bowl and serve on the side.
Recipe and images from Surfing the Menu by Dan Churchill and Hayden Quinn (Simon & Schuster Australia - $49.99). Available now where books are sold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
