Cakes
Lisa UK 10-19-99 2:55 PM
Banana Almond Cake
100 g butter or margarine
2 1/2 dl sugar
2 egg yolks
2 tbs sour cream
1 dl almonds
1 tsp vanilline sugar
2 1/2 dl plain wheat flour
1/6 tsp salt
1 tsp baking powder
1 tsp bicarbonate
2 egg whites
Preheat oven to 200° C/400° F and grease and flour baking dish.
Let fat get room temperature and then stir it with sugar, until mixture is really light and fluffy.
Stir in egg yolks, one at a time.
Stir vigorously, add sour cream and blend well.
Peel and mash bananas.
Chop almonds and mix them in.
Stir it all down into cake batter.
Mix together vanilline sugar, flour, salt, baking powder, and bicarbonate. Quickly stir into cake batter.
Beat egg whites stiff and fold them down a little at a time without stirring too much, just make sure it's blended.
Pour batter in a well greased and crumbed baking dish.
Bake for about 45 minutes or until cake starts to loosen from the walls and feels done or until test done with toothpick.
Take dish out and leave it for a few minutes before gently unmolding and let cake cool under dish.
This cake is excellent for freezing.
Let cool completely and pack well.
Storage time: About 3 months.
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
100 ml = 1 dl = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2, 54 cm
100 - 150oC = 212 - 300oF
175 - 225oC = 350 - 425oF
250oC = 475oF
275oC = 525oF