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!toffee cake - whole cake (1)


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!