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Moist banana and blue poppy seed cake
35 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 269
  • Fat about 20g
  • Carbohydrates about 17g
  • Protein about 6g
This is needed
This is needed for 15 piece
Dry ingredients
  • 160 g tiger nut flour
  • 1 tsp baking powder
  • 100 g pecan nuts, chopped
  • 100 g walnut kernels, chopped
  • 0.33 tsp Himalayan salt
  • 1 tsp cinnamon
  • 160 g blue poppy seeds
Toppings & baking
  • 1 handful walnut kernels, coarsely chopped
  • 1 handful pecan nuts, coarsely chopped
  • 1 handful flaked almonds, coarsely chopped
  • a little maple syrup
  • 1 handful frozen raspberries
Tools
  • One baking tin/tray greased with coconut oil or lined with baking paper (approx. 20 x 30 cm)
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And that's how it's done
And that's how it's done
Dry ingredients
Mix all the ingredients in a large bowl.
Toppings & baking
Scatter the nuts and flaked almonds over the cake mixture, press down gently, drizzle with maple syrup. Bake for approx. 40 mins. in the centre of an oven preheated to 170 °C (fan/convection). Leave the cake to cool, cut into pieces, decorate with the raspberries. (This cake tastes best the following day, after being stored overnight in the fridge).