Rich with fruity goodness from the banana and Davidson's Plum concentrated powder, moist and lightly spiced, this is a special afternoon tea cake to be served at room temperature. Or even nicer, warm gently for dessert and serve with Crème Anglais ( a fancy name for an egg custard :)) or pure cream.
Serves 8
21/2 cups (150g) fresh breadcrumbs
½ cup (125ml) milk
120g unsalted butter, melted
¾ cup (170G) castor sugar
4 egg yolks
4 egg whites, whipped to soft peaks
¾ cup (100g) almond meal
½ teaspoon cinnamon
2 tablespoons (16g) Davidson’s Plum Superfruit Powder
1 large banana, mashed well
Pure icing sugar for dusting
Preheat the oven to 190C
Prepare a spring form cake tin by lightly greasing or spraying with oil.
Soak the breadcrumbs with the milk.
Cream the butter and sugar until light and fluffy. Add the egg yolks slowly, one at a time until completely mixed.
Add the almond meal and the cinnamon to the soaked breadcrumbs and mix through the batter. Mix through the banana.
Swirl the Davidson's Plum powder through the mix - it should have a pale pink marbled colour as the Davidson's Plum's beautiful colour bleeds into the mix.
Fold the beaten egg white through the mix and pour into the cake tin.
Place on the middle shelf of the preheated oven and cook for 1 hour. The cake should be lightly coloured on the top with slightly browner edges and it will be still be a little moist when tested with a skewer.
Let the cake cool completely before removing from the cake ring. The cake will firm up when cooled but still retains a lovely soft, moist texture that is ideal to be eaten on the day, as is , or warm gently before serving after that. It is delicious.
Just before serving, dust the top of the cake with pure icing sugar and a scatter of Davidson's Plum Superfruit Powder..