Juicy Banana Cake

A great cake recipe for any occasion:

Squeeze the lemon, peel 3 bananas and mash them with about 2/3 of the juice. Beat the fat with the honey, salt, vanilla and gingerbread spice until creamy. gradually add the eggs and banana puree. Mix the flour with the baking powder and fold in until a thick, viscous dough is formed. Grease a springform pan well or line the bottom with baking parchment and preheat the oven to 200 °C (180 °C hot air). Pour in the dough and smooth it down. Peel the last banana, cut it lengthwise and place it in a ray shape on the cake.

Brush the banana pieces with the remaining juice of one lemon and sprinkle with the flaked almonds. Bake the cake at 200 °C (hot air 180 °C) for about 30-40 minutes, until no dough hangs in when pierced with a wooden skewer. If in doubt, take the cake out of the oven after 40 min, otherwise the banana cake will be dry. For the topping, lard with the honey. Cool the cake on a rack for about 10 min, remove from the pan and spread with the honey and fat mixture.

Leave the cake to cool for 1 day and bring to the table with a dollop of whipped cream.

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