A moist, textured cake. I plan to develop the tropical flavours more in future iterations.
140 g yoghurt
1 tsp minced ginger
1/2 tsp minced lemongrass
135 g unsalted butter, softened
130 g caster sugar
50 g honey
50 g molasses
1/2 tsp vanilla extract
3 ripe bananas, mashed
1/2 tsp baking soda
40 g thread coconut
200 g flour
50 g LSA
2 tsp baking powder
pinch of salt
Preheat oven to 180’C. Grease and line a 25 cm cake tin.
Infuse the ginger and lemongrass in the yoghurt beforehand.
Cream the butter with the sugar in a large bowl til pale and fluffy. Beat in the honey and molasses. Beat in the eggs, then the banana.
Add the baking powder to the yoghurt. Combine the remaining dry ingredients separately.
Fold the yoghurt and dry ingredients gradually and alternately into the creamed butter. Do not over-mix!!
Pour into tin, smooth the top and bake for 50 – 60 minutes until a skewer comes out clean.
If you desire icing, cream 100 g butter with 2 tb honey then gradually beat in 100 g icing sugar and 1 tb milk until mixture is very pale. Stir in 2 tsp of lime juice. Roughly plaster the top of the cooled cake with this.