Oriental touches for one of the most classic cakes, which shows its versatility with other travel companions such as pistachio -which you can substitute for any dried fruit- and turmeric.

  • Ingredients for 8 people: 300g of ripe banana, 2 large eggs, 50g of honey, 60g of melted unsalted butter, 5ml of vanilla essence, 5ml of apple or rice vinegar, 60ml of milk or vegetable drink, 150g of whole spelled , 100g of ground almonds, 6g of sodium bicarbonate, 4g of baking soda, 2 teaspoons of ground turmeric, a pinch of ground black pepper, 2g of salt and 100g of pistachios.
  • Elaboration:Preheat the oven to 180ºC and grease or cover a rectangular mold about 22-25 cm long with greaseproof paper. Peel the bananas and weigh until you get about 300 g (more or less). Smash with fork in medium bowl; We can grind them more or less, depending on whether we prefer to have a piece of whole fruit in the crumb. Add the eggs, the slightly cooled melted butter, the honey, the vinegar, the vanilla and the milk, and beat with the same fork or a few hand rods. Aside, mix the whole spelled flour, the ground almonds, the yeast, the bicarbonate, the spices and the salt with a few fine rods. Incorporate this mixture two or three times into the first dough, mixing gently with the rods, until a homogeneous dough is obtained without dry lumps. Now add chopped pistachios if desired, or pour into the mold and pour them only on top, pressing lightly. Bake at medium height for about 50-55 minutes. Check that it is ready by pricking with a toothpick, wait a little out of the oven, unmold and let cool on the rack.


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