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Jack Schmidt
Peanut banana cake with coconut
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Ingredients
Directions
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Preheat the oven to 180 ° C. Beat the butter, sugar and honey with a mixer to a white, creamy mixture. Add the eggs one by one and mix for another 2 minutes.
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Prepare the bananas completely and add them to the butter mixture with the curd. Beat for another minute to an airy whole.
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Sift the flour and a pinch of salt above it. First gently scoop through this and then mix to a smooth batter.
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Spoon the peanuts and coconut through a spatula and scoop the batter into the cake tin. Fry the cake in the middle of the oven for about 1 hour. Allow to cool down, pour the cake on a rack or bowl and let it cool down further.
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Beat the mascarpone with the honey and orange zest smooth and brush the top of the peanut banana cake. Sprinkle with the coconut and the rest of the peanuts.
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Nutrition
490Calories
Fat48% DV31g
Protein24% DV12g
Carbs13% DV39g
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