I woke up this morning and wanted some fresh fruit. However, all the fruit Inhad was starting to get to the end of their life span.
This took 50 minutes at 180c fan to cook to give it a really tasty caramel outside. I also used a 26cm Non-Stick Savarin Cake tin from John Lewis.
Ingredients
3 very ripe bananas
5 eating apples
80g currants
150g Self Raising flour
80g ground almonds
200g brown caster sugar
1tsp baking powder
80ml rapseed oil
60g soft butter.
3 large free range eggs
Lemon juiceb
Vanilla
Directions
1. Pre heat over to 180c fan/gas 5
2. Coat inside of cake tin with a thin layer of butter and 20/30g sugar
3. Peel 2 of the apples the cut them into eighths. Remove the hard core then soak in bowl of cold water with juice of a lemon.
4. Put peeled bananas into a separate bowl and crush with a fork. To a nice, smooth consistency.
5. Mix in 3 whole eggs to the banana with a whist and once well combined add the oil.
6. Once the oil banana mix is nicely combined, add 140g of the sugar and vanilla essence. Mix well.
7. Go back to the chunks of apple and place them into the bottom of the tin. Dot the remainder of the butter over them, then sprinkle the remainder of the sugar evenly.
8. Using a sieve, add the flour, baking powder and ground almonds. Fold this into the mix, but be careful not to over mix.
9. Grate the remaining apples into the bowl with the lemon and water. I prefer keeping the skins on, but feel free to take it off.
10. Drain the grated apple really well, squeezing out as much of the liquid as you can using a cloth.
11. Add the grated apple and currants, stir in to mix well, then add to the cake tin on top of the apples.
12. Bake for 50 minutes, leave 10 minutes before turning out onto a plate.
