• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

The fruit in this version of the Banana Frangipane Cake helps add body and moisture to the cake. This recipe was first published in Flavours magazine.

Recipe Ingredient

  • Nut base
  • 30g margarine
  • 30g brown sugar
  • 2tbsp flour
  • 100g almond flakes, toasted
  • Batter
  • 100g margarine
  • 1tsp vanilla extract
  • 125g ground almonds
  • 100g icing sugar
  • ¼tsp fine salt
  • 40g self-raising flour
  • ½tsp baking powder
  • 3large eggs, lightly beaten
  • 200g mashed bananas, berangan
  • 2tbsp rum, optional
  • 4 ripe bananas, thickly sliced


  1. Grease and line sides and base of a 22cm square cake pan with baking paper. Preheat oven to 180°C. Mix the nut base ingredients. Spread over the base of the pan. Bake for 15 minutes. Cool.
  2. Sift together ground almonds, sugar, salt, flour and baking powder.
  3. Beat margarine and vanilla with the almond mixture in an electric mixer until creamy. Slowly add eggs, mixing until light. Mix in mashed bananas and rum, if using.
  4. Spread half the cake mixture over the crust, arrange two-thirds of the banana slices, then add in the remaining mixture and smoothen. Arrange remaining banana slices on top.
  5. Bake for 35 to 40 minutes or until cooked. Leave in pan for 5 minutes before lifting cake out to wire rack to cool.
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