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Banana & Walnut Cake

This is a really easy cake to make, originally from Nigella with a few tweaks of our own. Take care with the sizes of the bowls as you add the dry ingredients to the wet - not the other way round! This is so popular with our retreat guests that we usually make double quantities every time - and it freezes really well.


100 grams sultanas

75 millilitres dark rum (or Whisky will do)

175 grams plain flour

2 teaspoons baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

125 grams unsalted butter (melted)

150 grams caster sugar

2 large eggs

4 very ripe bananas (mashed)

60 grams chopped walnuts

1 teaspoon vanilla extract


1. Put the sultanas and rum or whisky in a small saucepan and bring a light simmer.

Remove from the heat, cover and leave for a while, until the sultanas have absorbed most of the liquid, then drain.

2. Preheat the oven to 170ºC. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and mix well with a wooden spoon.

3. In a large bowl, using an electric hand blender if you have one, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into a loaf tin (or two loaf tins in our case!) and bake in the middle of the oven for about 1 hour. When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.

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Jack Torreto
Jack Torreto

It looks cool, it's probably just as tasty, almost like in the book coffee images And the recipe is quite simple, you can cook it by hand, which is very convenient. That's why you should try this delicacy

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