Organic almond cake with banana and lemon

Name: organic almond cake with banana and lemon
Cook time: 15 min
Total time: 135 min
Yield: 10
Ingredients: 1,5 el coconut oil molten; 6 ripe banana; 2 lemon; 2 medium sized egg; 170 g almondpaste (jar, BioToday); 3 el maple syrup; 200 g wheat flour; 8 g baking powder; 50 g unroasted almonds

Organic cake with almonds, almond paste, banana, lemon, egg, wheat flour, maple syrup and coconut oil.

Ingredients

Kitchen Stuff

1 cake mold 30 cm
1 skewer

Directions

Preheat the oven to 180 ° C. Grease the cake mold with the coconut oil.
Peel the bananas, poke them and put them in a bowl. Clean the lemons and grate the peel.
Put the lemon zest together with the eggs, almond paste, melted coconut oil and maple syrup in the bowl with the banana.
Sift the wheat flour and baking powder over the bowl and mix with the contents. Distribute the batter evenly over the cake mold.
Chop the almonds coarsely and sprinkle over the batter.
Fry the cake in the middle of the oven in about 1 hour until golden brown and done. After 55 minutes, check with a skewer if it is cooked. If the skewer comes out clean and dry, the cake is done. If not, fry the cake for another 5 minutes.
Remove from the oven and leave to cool for 1 hour on a rack.