Kiba Bundt cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Grease a ring cake tin (approx. 2 1⁄2 l capacity; 22 cm Ø) and dust with flour. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

2. 2

   Wash the cherries, remove the stalks, remove stones and drain well. Peel 450 g bananas and mash them finely with a fork. Separate the eggs. Beat egg whites with 1 pinch of salt until stiff, chill. Cream 175 g butter and 100 g agave syrup with the whisks of the mixer.

3. 3

   First stir in egg yolks one after the other, then banana puree. Mix 275 g flour and baking powder. Alternate with cream and stir into the butter-egg yolk mixture. Fold in first the beaten egg white and then the cherries.

4. 4

   Pour the dough into the mould and smooth it down. Bake in a hot oven for about 1 hour (see page 71 for a sample of sticks; the banana makes the cake very juicy). Remove the cake. Allow to cool for about 10 minutes, then carefully turn out of the tin onto a cake rack, let it cool down.

5. 5

   For the glaze, stir cream cheese with milk and 3 tablespoons agave syrup until smooth. Dribble over the cake. Peel small banana, cut into slices and sprinkle with lemon juice. Spread over the glaze.

6. 6

   Sprinkle with some cocoa.

Nutrition Facts

KCAL
250 kcal

CARBS
23 g

FATS
14 g

PROTEINS
5 g