Banana, Coconut and Saffron Upside-Down Cake
( SERVES 10 )
Moist and delicious, this cake partners a cup of tea perfectly.
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|1 pinch||Saffron threads|
|125 ml||White wine|
|250 ml||Vegetable oil|
|125 ml||Coconut milk, thick|
|2 tsp||Vanilla essence/extract|
|400 g||Caster sugar|
|2½ tsp||Baking powder|
|100 g||Desiccated coconut|
- Preheat the oven to 180 degC and line a 20cm spring-form tin with baking paper. Bring the sugar and water to the boil in a saucepan, stirring to dissolve the sugar. Boil until a light caramel forms, then pour it into the cake tin.
- Arrange the bananas(halved lengthwise) cut-side down on top. Cut to fit if necessary. Mix the saffron and wine and leave to infuse for 20 minutes or so, then whisk with the oil, coconut milk and vanilla.
- Beat the eggs and caster sugar for 30 seconds. Sift the flour and baking powder together, then stir into the eggs and sugar with the coconut and wine mixture. Beat for 1 minute, then pour into the cake tin.
- Place in the centre of an oven and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack and leave for 5 minutes, then spring open the tin and remove the side. Invert the cake onto a plate, then carefully remove the base and paper. Cool.