Apart from being suitable for my Dad, the biggest bonus of this recipe is how good it tastes. Decadently moist and rich, it is a serious dessert cake – fit for the fanciest of dinner parties. Although it would be very remiss of me if I forgot to mention how easy it is to make. With only 6 ingredients and a two step food processor mixing method – it’s only fractionally more challenging than mixing up a cake out of a packet.
If you are cooking for someone who is allergic to almonds, you may be able to use a different nut. I have made this cake with hazelnuts. Cashews, walnuts, pistachios or brazil nuts would all work well.
If you don’t have access to a food processor, you could try pre-ground almond meal. Melt the chocolate and stir through the almond meal. Then mash together the banana, sugar and vanilla. Stir this through the almond chocolate mix. I haven’t tried it, but feel free to have a go and report back.
250g (9oz) whole almonds
250g (9oz) dark chocolate (I used Lindt 70% cocoa solids)
1t baking powder
4 ripe bananas (approx 310g or 11oz)
150g (5 1/2oz) sugar
2t vanilla extract
Preheat oven to 150C (300F) non-fan forced. Wet a piece of baking paper and use it to line a 22cm (9in) cake tin with a removable base.
In a food processor whizz almonds until you have a fine-ish meal. Add chocolate and baking powder and whizz until finely chopped and well combined with the almond. Transfer to a mixing bowl.
Peel bananas and add to the food processor with sugar and vanilla. Whizz for a few minutes until the sugar is well combined and all the banana lumps are removed. Add in the chocolate mixture and whizz until it is mixed through.
Transfer to the prepared cake tin and smooth the surface with the back of a spoon. Bake for 40-50 minutes or until the cake feels spongy and a little bit firm when pressed on top.
Serve warm or cool with your favourite cake accompaniment – lactose free vanilla yoghurt worked well for us.