Herber Orange-Banana-Overkill

Zackary Austin
very easy
5 1
Look here, you backqueens: slices of fruit sit juicy like crowns on yoghurt cake
90 mins
90 mins


Servings: 15
  • 100 g Butter
  • 150 g Flour
  • 3 small organic oranges
  • 100 g dried soft apricots
  • 6 TABLESPOONS liquid honey
  • 100 g Cornmeal
  • 1 TEASPOON Baking soda
  • 7-10 Tbsp ground cardamom, salt
  • 4 ripe bananas (about 200 g each)
  • 150 g Greek yoghurt (10 % fat)
  • 2 Eggs (Gr. M)


  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a box mould (25 cm long; approx. 1.7 l capacity) and dust with flour. Wash the oranges hot and dry them. Cut off 4-5 slices from 1 orange, rub thinly from the remaining peel. Halve the fruit and squeeze. Dice the apricots, bring to the boil with 4 tbsp. honey and orange juice and boil down like a syrup. Remove from heat. Bring 2 tablespoons honey, 5 tablespoons water and orange slices to the boil and simmer for 1-2 minutes. Pour into a sieve and collect the syrup.

  2. 2

    Melt 100 g butter. Mix 150 g flour, corn flour, baking soda, 1⁄2 TL cardamom and 1 pinch of salt. Peel bananas. Finely puree with yoghurt, butter, apricot mixture, orange peel and eggs. Stir in the flour mixture briefly.

  3. 3

    Fill the dough into the mould and smooth it down. Spread orange slices on top and bake in a hot oven for 50-60 minutes. Remove from the oven and leave to rest in the pan for about 10 minutes, then turn out. Sprinkle with orange syrup. Let the cake cool down on a cake rack. Serve with whipped cream.

Nutrition Facts

190 kcal
23 g
8 g
4 g