Written by Gitam Garden
What to do when you can’t decide between two of your favourite cake recipes for a celebration? Combine them of course!
¾ cup poppyseeds
1 cup milk
1 cup water
1 cup brown sugar
¾ cup rice bran oil
½ cup soft brown sugar
2 cups plain flour
½ cup almond meal
1 teaspoon baking powder
1 teasppon bicarbonate of soda
1 teaspoon vanilla extract
4 ripe bananas
Mix milk and poppyseeds together in a bowl and set aside for about 20 minutes.
Place water and 1 cup sugar in a small saucepan, bring to the boil and keep on a gentle boil for about 10 minutes until the mixture turns to caramel.
Heat oven to 180deg.
Grease a springform pan and line with baking paper.
Pour the caramel mix over the base of the pan and arrange slices of banana over it.
Add oil and sugar to a food processor and process for 2 minutes.
Add flour, almond meal, baking powder and bicarb to the food processor and process for 2 minutes.
Add poppyseeds and milk and all the remaining banana to the food processor and process for 2 minutes.
Pour the mixture over the toffee and banana.
Place the pan in the middle shelf of the oven and bake for 30-40 minutes, until a probe comes out clean.
Cool for 10 minutes in the pan, then turn the cake upside down onto a plate and carefully remove the baking paper from the cake.
Try to wait until its cool to eat it!