- Serves: 8
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
For the cake
- 500 ml honey beer, such as Beewyched
- 400 g pitted dates, the stickier the better
- 50 g sultanas
- 1 tsp bicarbonate of soda
- 150 g unsalted butter, at room temperature
- 2 eggs
- 180 g ground almonds
- 100 g plain flour
- 30 g soft dark brown sugar
- ½ tsp vanilla extract
- 3 tbsp honey
For the banana flambé
- 2-3 bananas
- 1 handfuls flaked almonds
- 2 tbsp butter
- 2 tbsp soft dark brown sugar
- 80 ml rum
- 500 g vanilla ice cream, to serve
1. For the cake: preheat the oven to 160C/140C fan/gas 3. Combine the beer, sates and sultanas in a small saucepan and simmer, stirring occasionally, for 15 minutes, until the mixture resembles a very thick compote.
2. Meanwhile, beat the sugar and butter together in a mixing bowl, then add the eggs one by one. Sift the flour and bicarb together, then fold them into the butter mixture along with the honey, ground almonds and vanilla.
3. Spread the fruit compote out thinly on a large plate or tray to cool down.
4. Grease the inside of a 20cm spring-form cake tin with butter, then dust with flour, tipping out the excess.
5. Fold the fruit compote into the cake batter and tip the lot into the prepared tin. Bake for 1 hour 10 minutes.
6. Take the cake from the oven and leave it to stand in the tin for 10 minutes before transferring it to a serving plate.
7. For the banana flambé: melt the butter in a heavy frying pan over a medium-high heat. When it starts to fizzle, add the bananas and almonds and fry for a couple of minutes until the bananas start to soften and colour.
8. Sprinkle the soft brown sugar into the pan and swirl and toss until all the sugar has melted and the bananas are well coated.
9. Spoon the bananas on top of the cake then take it to the table and turn off the lights!
10. In your smallest saucepan, gently heat the rum until its steaming and just about to simmer. Quickly pour it all over your cake and carefully spark it up with a match.
Recipe from Bitter Sweet Partnership
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