Layered Caramel Banana Cake Recipe

100 g

1/2 cup

1

1 cup

2 cups

1/3 cup

1/2 teaspoon

2/3 cup

Unsalted butter

Caster sugar

Egg, lightly beaten

Mashed banana

Self-raising flour

Golden syrup

Ground cinnamon

Flaked almonds

• Preheat oven to moderate 180^oC. Brush a round, 20cm springform tin with melted butter or oil. Line  base with paper, grease the paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the egg gradually, beating thoroughly after each addition.
• Transfer the mixture to a large mixing bowl. Add banana.
• Using a metal spoon, fold in the sifted flour.
• Stir until just combined. Reserve 2/3 cup of the mixture.
• Spoon the remaining mixture evenly into prepared tin, smooth surface. Bake for 25 minutes.
• Combine syrup, cinnamon, almonds and the reserved cake mixture in a small bowl.
• Spoon the mixture over partly cooked cake, smooth surface. Return the cake to the oven, cook a further 20 minutes or until skewer comes out clean when inserted in centre of cake. Cool cake in tin.
• Dust with sifted icing sugar to serve, if desired.