Banana spice cake with buttermilk glaze

“I love flourless cakes because they’re wholesome,” he says. “They have a bit more protein in them because you’re using nut meals. They also tend to be more dense which, for me, makes them very comforting,

INGREDIENTS

• 2 cups (200g) almond meal
• 2 cups (200g) oat flour
• 220g rapadura sugar
• 1 tbs ground ginger
• 2 tsp ground cinnamon, plus extra to dust
• 1 tsp ground fennel
• 1/2 tsp ground cloves
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 120g unsalted butter, melted
• 120g molasses
• 2/3 cup (160ml) buttermilk
• 2 eggs
• 1 large (155g) ripe banana, mashed
• 2 tsp vanilla bean paste

SPICED SEEDS

• 1/4 cup (30g) icing sugar, sifted
• 2 tbs each pepitas & sunflower seeds
• 1 tbs fennel seeds
• 1/2 tsp ground cinnamon

BUTTERMILK ICING GLAZE

• 250g pure icing sugar, sifted
• 1/4 cup (60ml) buttermilk
• 2 tbs lemon juice

METHOD

1.Preheat oven to 170°C. Liberally grease an 8-cup capacity bundt pan.

2.Place all dry ingredients in a large bowl and form a well in the centre. Place wet ingredients in a separate bowl and whisk to combine, then add to dry ingredients and whisk until smooth. Pour batter into the prepared pan and bake for 45-55 minutes until risen and browned, and cake springs back when touched. Cool in pan for 10 minutes, then place cake in pan on a wire rack and stand for 10 minutes. Remove from pan and cool completely.

3.For the spiced seeds, combine all ingredients with 2 tsp water in a bowl and stir to coat evenly. Spread on a baking tray lined with baking paper and bake for 20-25 minutes until caramelised. Set aside to cool then coarsely chop.

4.For the buttermilk icing glaze, sift icing sugar into a bowl. Gradually add buttermilk and stir until smooth, then gradually stir in lemon juice to thin to a drizzling consistency. Drizzle over cooled cake and scatter with spiced seeds to serve.