Description
This recipe for a moist, dense, pudding-like cake, has been adapted from the recipe of Sydney’s delectable Bourke Street. Anyone who has ever stood in line here for a croissant or a baguette knows that it’s all worth it and even more so for their pastries or sweets. The cake is beautiful just as it is (Bourke Street Bakery serve it with a decadent caramel sauce) but it’s also lovely with a generous drizzle of your neighbourhood honey.
Ingredients
Scale
- 180 grams/6 oz of butter
- 225 grams/8 oz of sugar
- 4 eggs
- 200 grams/7 oz of yogurt
- 250 grams/9 oz of flour
- 2 teaspoons of baking powder
- 1 tiny pinch of salt
- 3–4 ripe bananas
- 2 tablespoons of rooftop honey
Instructions
- Preheat the oven to 200°C or 390°F.
- Combine the sifted flour with baking powder and salt.
- Cream the butter and sugar together, then add the eggs one at a time. Add the yogurt, bit by bit, alternating with the flour to get a smooth mixture then add the bananas, mashed, and honey and combine.
- Pour into a greased and lightly floured 28cm (11 inch) round cake tin and bake for 1 hour or until the cake is lightly browned on top and the centre is risen and slightly springy.
- Let it cool a little before removing it from the cake tin. You can serve it as is, but it’s beautiful with a good spoonful of good honey drizzled over it.
- Prep Time: 10 mins
- Cook Time: 1 hour