Ingredients
Cake:
1 cup soured milk (sour regular milk by adding the juice of a lemon) or regular yogurt
1 cup oil
3 bananas mashed
1 cup soured milk (sour regular milk by adding the juice of a lemon) or regular yogurt
1 cup oil
3 bananas mashed
3/4 tsp baking powder
2 cups of caster sugar
3 cups of self raising flour
2 tsp vanilla extract
2 cups of caster sugar
3 cups of self raising flour
2 tsp vanilla extract
a little milk if too thick
Pinch salt
Syrup:
1/4 cup granulated sugar
1/4 cup dark rum
Squeeze of lemon juice
Pinch salt
Syrup:
1/4 cup granulated sugar
1/4 cup dark rum
Squeeze of lemon juice
- Grease and flour a bundt tin, and preheat the oven to 180°C, 350°F.
- Place all the cake ingredients in a bowl and beat together using a wooden spoon or electric hand whisk until everything is well combined, if it’s a bit thick add a little extra milk.
- Pour the mixture into the tin then bake in the oven for about 50 minutes until well risen and a skewer comes out clean.
- Turn off the oven, and remove cake. Leave it to cool in the tin while you prepare the syrup by heating the ingredients together until the sugar has completely dissolved into the rum syrup.
- With a skewer poke holes all over the cake and while the cake and syrup are still warm pour the syrup over the cake. Leave the cake to cool completely in the tin then turn out and serve.
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