This is without any doubt one of the most unusual cake recipes I have ever come across. What makes this cake most unusual is that you don’t need to prepare a batter before baking, the batter is made automatically during the baking process. The moisture from the fruits goes into the dry mixture, hence forming the batter. Amazing.
The cake has 5 layers. The top and bottom layer of the cake is crispy and crumbly while the middle layer has a cake like texture. The other two layers are banana mash. It is a delight to eat, almost like a cookie sandwich with crispy outers and soft creamy filling.
A 5 layered cake with different textures looks more sophisticated than a regular cake and generally requires a lot of effort to make. But not this cake, it is incredibly easy to prepare.
This incredible recipe comes from With a Glass. If you are not aware of With a Glass, now you know what you are missing out on. The original recipe is for an apple cake. Since I didn’t have apples I substituted with bananas. Apples contain 84% water while bananas contain 74% water. To increase the moisture content of bananas I added milk to the mashed bananas.
If there is not enough moisture in the banana layer the bottom layer could be a little too crumbly, but still very delicious. I didn’t add enough milk to my mashed bananas and parts of the bottom layer were powdery and crumbly. I think I used about 80ml milk. Next time I will either add more milk or use more banana mixture in the bottom layer. This will transfer more moisture to the bottom later and a lighter upper layer will help the cake to rise more perhaps.
3 medium sized bananas (about ½ kg)
1 cup semolina
1 cup flour
1 cup sugar
2 teaspoons baking powder
70- 100 g butter (I used coconut oil)
Pinch of salt
1. Grease a baking dish with diameter at least 20 cm
2. Mash the bananas, add milk and mix well, The mixture should not be too runny, it should have consistency of thick cream
3. Mix together the flour, semolina, salt, baking powder and sugar
4. Spread 1/3 of the flour mixture evenly in the baking dish
5. Evenly spread half of the banana mixture on top of the flour mixture
6. Spread another 1/3 of the flour mixture over the banana mixture
7. Evenly spread the remaining half of the banana mixture over the flour mixture
8. Spread the remaining 1/3 of the flour mixture over the banana mixture
9. Completely cover the top layer with thinly slices of butter or coconut oil
10. Bake at 180C/360F until golden brown and delicious, about 50-60 minutes
11. Serve warm, or cold if there are any leftovers