Berry Banana Tea Cake

{ “EVERY TIME I BAKE THIS CAKE, PEOPLE ASK FOR THE RECIPE. SO HERE IT IS. A DELICIOUSLY MOIST TEA CAKE THAT NEVER FAILS TO IMPRESS AND DELIGHT,” ANGIE DAY. }

Contributor: Angie Cowen

{ INGREDIENTS }

2½ cups almond meal

2 cups desiccated coconut

½ cup coconut cream

1 cup rice malt syrup

3 large bananas, mashed

5 organic eggs

2 cups frozen mixed berries

{ METHOD }

Preheat oven to 180^o C and line a medium rectangle cake tin with baking paper. Set aside.

Mash bananas in a medium-sized bowl. Add eggs and beat well with a fork till creamy and light. Add almond meal, desiccated coconut, coconut cream and rice malt syrup. Mix well.

Tip contents into prepared cake tin and sprinkle with berries. Bake in oven for 45-60 minutes or until the cake is cooked in the centre.

Leave to cool in tin, then carefully lift out and cut into squares.

Prep time:

Cook time:

Total time:

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