Ingredients Jump to Instructions ↓

  1. 10-inches and a heavy-based saucepan Cake:

  2. 3 medium eggs !/

  3. 2 cup light brown sugar

  4. 1 1/4 cup self-rising flour

  5. 1 cup ground almonds A few drops of vanilla extract

  6. 3 large ripe bananas ( well mashed )

  7. 5 Tbs. butter ( melted, plus extra for greasing ) Meringue:

  8. 4 medium egg whites Pinch of salt

  9. 1 tsp. cream of tartar

  10. 1/3 cup Coca-Cola

  11. 1 cup light brown sugar , plus

  12. 2 tablespoons combined

Instructions Jump to Ingredients ↑

  1. How to make it The Cake: Preheat oven at 325. Grease the cake pan or line it with parchment paper Beat the egg, sugar, and Coca-Cola in a mixing bowl with electric mixer set to high speed for 5 minutes. The mixture shoul be completely frothed up. Gently fold in the flour, almonds, and vanilla extract with a spatula. Then fold in the mashed banana, followed by the cooled melted butter. Transfer the mixture into the prepared cake pan. Bake in the oven for 45 minutes. Remove from the pan and leave to cool on a wire rack. The Meringue: Beat the egg whites, salt, and cream of tartar in a mixing bowl and again set the mixer to high speed, until whisked up into soft peaks. Leave the meringue in the mixing bowl while you melt the sugar. To do this, add the Coca-Cola to the sugar in a small saucepan, then heat gently until the liquid reaches 240 ( or what is known as “ soft ball stage “ ), stirring continuously. Do not perform any other kitchen activities while you are doing this it needs your undivided attention. Now turn the mixer on slow setting. Slowly pour most of the melted sugar into the whisked egg whites. Now gently turn up the speed to high. After you have whisked the meringue for a minute or two, it should have a spreadable consistency. Spread the meringue evenly over the cooled cake, pulling it into artful peaks. This cake is best eaten within a few hours of making it, but will keep for 24 hours in the fridge. NOTE: Nutrition values and conversions not available at this time.


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