Last weekend was very sweet. Maybe with a sugar I’m trying to compensate myself passing Summer? Who knows….
Today, to keep up with the convention, moist banana and poppy seed cake with lemon icing. Delicious and extremely fast disappearing from plates.
1 ¾ cups wheat flour ( the author suggests deduct 2 tbsp and replace them with corn starch, that’s what I did)
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
3 tbsp poppy seeds
2 small bananas (mashed with fork)
3 fl oz (90 ml) buttermilk
½ cup butter
¾ cup sugar
2 eggs, slightly whisked
for the icing: lemon juice and powder sugar- proportions depend on how much and how thick icing you want to get
In a bowl combine all dry ingredients, sift. In another bowl beat the butter with sugar until fluffy. Gradually add eggs and buttermilk with bananas, than the dry ingredients mixture with poppy seeds. Bake at 360 F/180 oC for about 30-40 min. Cool the cake in a pan for 10 min. Spread the icing over the cake.