Dessert

Banana spice cake with buttermilk glaze

Name: Banana spice cake with buttermilk glaze recipe
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: 2 cups (200g) almond meal; 2 cups (200g) oat flour; 220g rapadura sugar; 1 tbs ground ginger; 2 tsp ground cinnamon, plus extra to dust; 1 tsp ground fennel; 1/2 tsp ground cloves; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 120g unsalted butter, melted; 120g molasses; 2/3 cup (160ml) buttermilk; 2 eggs; 1 large (155g) ripe banana, mashed; 2 tsp vanilla bean paste; 1/4 cup (30g) icing sugar, sifted; 2 tbs each pepitas & sunflower seeds; 1 tbs fennel seeds; 1/2 tsp ground cinnamon; 250g pure icing sugar, sifted; 1/4 cup (60ml) buttermilk; 2 tbs lemon juice

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30m

1h 20m

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by Matt Moran

Chef and delicious. Produce Awards judge

Apr 25, 2020

“I love flourless cakes because they’re wholesome,” he says. “They have a bit more protein in them because you’re using nut meals. They also tend to be more dense which, for me, makes them very comforting," says Matt Moran. You will need a 20cm bundt pan for this recipe.

2 cups (200g) almond meal
2 cups (200g) oat flour
220g rapadura sugar
1 tbs ground ginger
2 tsp ground cinnamon, plus extra to dust
1 tsp ground fennel
1/2 tsp ground cloves
2 tsp baking powder
1/2 tsp bicarbonate of soda
120g unsalted butter, melted
120g molasses
2/3 cup (160ml) buttermilk
2 eggs
1 large (155g) ripe banana, mashed
2 tsp vanilla bean paste

Spiced seeds

1/4 cup (30g) icing sugar, sifted
2 tbs each pepitas & sunflower seeds
1 tbs fennel seeds
1/2 tsp ground cinnamon

Buttermilk icing glaze

250g pure icing sugar, sifted
1/4 cup (60ml) buttermilk
2 tbs lemon juice

Method

1.

Preheat oven to 170°C. Liberally grease an 8-cup capacity bundt pan.
2.

Place all dry ingredients in a large bowl and form a well in the centre. Place wet ingredients in a separate bowl and whisk to combine, then add to dry ingredients and whisk until smooth. Pour batter into the prepared pan and bake for 45-55 minutes until risen and browned, and cake springs back when touched. Cool in pan for 10 minutes, then place cake in pan on a wire rack and stand for 10 minutes. Remove from pan and cool completely.
3.

For the spiced seeds, combine all ingredients with 2 tsp water in a bowl and stir to coat evenly. Spread on a baking tray lined with baking paper and bake for 20-25 minutes until caramelised. Set aside to cool then coarsely chop.
4.

For the buttermilk icing glaze, sift icing sugar into a bowl. Gradually add buttermilk and stir until smooth, then gradually stir in lemon juice to thin to a drizzling consistency. Drizzle over cooled cake and scatter with spiced seeds to serve.