Well this cake was quite the surprise! Boy oh boy oh boy has it gone down a storm, with each fudgy slice raising both eyebrows and heart rates. There must be something about the combination of white chocolate, bananas and syrupy, sexy, stodge that gets all your pulses racing!
Prep time: 20 Mins
Baking time: 50-60 Mins
250g Unsalted Butter
200g White Chocolate
75g Ground Almonds
75g Plain Flour
1tsp Baking Powder
250g Light Muscovado Sugar
4 Large Eggs (Beaten)
1tsp Vanilla Extract
2 Ripe Bananas (Mashed well)
To the kitchen! Preheat the oven to 180C/350F/Gas 4 and double line a 20cm springform tin with baking paper. Melt together the butter and white chocolate either over a bain-marie, or in the microwave (if you're confident in your timings), then set to one side for 5 minutes to cool slightly.
In a large mixing bowl mix together the almonds, flour, baking powder and sugar. Add the melted chocolate/butter, mix briefly, then in goes the rest of the ingredients. Mix with vigour until you are left with a sticky batter. Pour into your prepared tin and bake in the centre of the oven for around 50 to 60 minutes. To see if it's done give the side of the tin a firm tap. If the cake wobbles it needs a bit longer, if it sits firm then you are good to go.
Once baked remove from the oven and leave to cool completely in the tin, before chilling for a good two hours prior to slicing. It will sink a little when cooling but that just means the fudge factor is at its maximum! Once chilled you can remove from the tin and serve. Y.U.M.
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