Meet My Inner Magician: Banana and Cardamom Upside-Down Cake

Published July 6, 2014 by The Feminist

banana

Admittedly, this is not the most attractive looking cake, but trust me when I say that what it may lack in appearance it totally makes up for in flavour. The great benefit of baking things upside down is that it creates the loveliest and moistest of all cakes. Moreover, successfully flipping the cake once it has come out of the oven (and has cooled) makes you feel like a million dollar magician. In one fell swoop I managed to transform a plain, dull-looking cake into something that looks somewhat außerirdisch exotic. (Eat this David Copperfield! I’d like to see you conjure a delicious banana upside-down cake out of a top hat!)

This exquisite cake has an incredible “banany” flavour. However, while I was assembling the cake, I suddenly realized that I didn’t have enough bananas lying around in my kitchen to fill the entire bottom of the cake tin.

Quel problème.

So I decided to add some sweet melon as well. This added an extra fruity dimension, but given that this cake is called a banana upside-down cake, you don’t need to add the melon, should you decide to bake this one yourself. (and let’s be honest, you would be mad not to give this one a try!)

This is not where our flavour palate ends, dear readers. Because besides the gorgeous banana (and melon), I also added aromatic cardamom seeds and –brace yourself! – gin.

Yes, gin.

It didn’t make the cake taste boozy, but it added some extra herby and aromatic freshness together with the cardamom. (Plus: it’s just really cool to say that I put gin in my cake)

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Ingredients:
• (at least) 3 bananas, sliced
• 1 tsp cardamom seeds
• 4 tbsp gin (I used Bombay sapphire)
• 150gr butter
• 150gr caster sugar, plus two tablespoons extra
• 3 eggs
• 150gr plain flour
• ¾ tsp Baking powder
• ½ tsp Bicarbonate of soda

Method:
1. Preheat the oven to 170°C. Put baking parchment at the bottom of a loose-bottomed cake tin and grease with butter. Sprinkle two tablespoons of caster sugar on the bottom of your tin and layer the banana slices snugly on top of it. Sprinkle some cardamom seeds on top of the bananas (approx. ½ tsp)
2. Make the batter by mixing together the butter and sugar until pale. Mix in the eggs one at a time. Now add the flour, baking powder and bicarbonate of soda and the remaining cardamom.
3. Finally stir in the gin and pour the mixture on top of the banana slices.
4. Bake in the oven for 25 minutes and leave to cool completely before flipping the cake upside down.
5. If you want to add an extra caramelized top, sprinkle some extra sugar on top of the cake and put it bake under the grill for a couple of minutes.
6. Tadaa!

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7 comments on “Meet My Inner Magician: Banana and Cardamom Upside-Down Cake

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