I spotted that recipe in one of last year’s editions of Good Food. I baked it this afternoon, it’s moist, springy, sweet and sticky and I love it.

First I prepared the tin, lined with the baking paper, in went about 4 spoons of maple syrup, then 3 ripe bananas, cut in half and placed down in the syrup, while the oven was heating up to 160 degrees ( gas 3).

For the cake itself I used 100 g of softened butter, one ripe banana, 200 g of light muscovado sugar, 4 eggs, some vanilla paste, 200 g of self raising flour, 100 g of ground almonds, 1 tsp of soda and a 200g pot of Greek yoghurt.

Butter, eggs, sugar, paste and banana got beaten up together, then in went flour, almonds and soda, yoghurt in the end. All this went onto the prepared bananas and baked for around an hour. When ready, I pricked the cake and poured some more maple syrup onto the little holes, then turned it upside down.

Very, very happy with the result.

Mum has brought me some good quality cheese for sernik, when she visited us in May. I froze it and only took it out last night thinking- sernik time. It was quite a tube, so I ended up making a large one to take to work tomorrow and 4 little ones for now, with wine. 🙂

The pastry base was Mum’s recipe, 100 g of plain flour, same amount of butter, 2 tbsp of icing sugar, 2 egg yolks, a tea spoon of baking powder and a good amount of cocoa powder. Blind baked was then filled with the mixture that was supposed to be as thick as good cream, Mum says.

In went the whole tub of sernik cheese, about half a glass of icing sugar, a teaspoon of vanilla paste, a dry budyn, 2 egg yolks, 1 egg, less than half a glass of plain sunflower oil. It was thick enough not to add any milk, although Mum says, about half a glass. All this well blitzed, poured into the ready trays and baked off for about 50 mins in 180 degrees.

When cooled and set I decorated it  a bit with some melted chocolate and butter mixture, just to make it a bit more pretty.