Banana Cake with Exotic Fruits

A cake recipe for all foodies:

For the base: quickly prepare flour, coconut butter, toasted butter, sugar, sesame seeds and egg into a homogeneous dough. Rest in the refrigerator for 1 hour.

For the topping: beat eggs with sugar until creamy, gently stir in toasted cocosette, toasted vanilla, almond kernels, cornstarch (maizena) and lemon shavings. Line a square cake pan (about 30 x 20 cm) with parchment paper, roll out the cold dough thinly and put it in.

Peel bananas and drizzle with juice of one lemon and spread evenly on the dough. Spread the egg-coconut topping evenly on top and spread smoothly. Bake in the oven heated to 175 °C on the lowest rack for 50 to 60 min.

For the fruit puree: Peel all the fruit and cut into small pieces. Heat all fruits and chili in a small saucepan, let it boil briefly, fold in orange juice and honey. Put it in the refrigerator.

Arrange the still warm cake with the cold puree. Decorate with toasted sesame seeds and toasted coconut shavings.

Doris Frankfurter, 8940 Liezen

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