Flour
300 g
Cardamom (Kardamom)
Approximately 0.5 grams Ground Cloves (Nelken) 0.25 teaspoon (approximately 1.4 grams) Cocoa Powder (Kakao) 1.5 teaspoons (5 grams) White Sugar 250 grams Vanilla SugarAll ingredients:
2 bags (16 grams) of baking powder Bananas: 4 medium-sized Butter: 250 grams Eggs: 2 Flour: 300 grams. Baking powder: 1 bag (15 grams) plus 1 teaspoon of baking soda (5.8 grams), mixed into the flour. Nutmeg powder: 0.75 teaspoon (1 gram). Cinnamon powder: 1.25 teaspoons (1 heaping spoon, 3.9 grams). Cardamom: approximately 0.5 teaspoon.5 g cloves (Nelken), 0.25 tsp (1.4 g) ground with a pestle, cocoa powder (Kakao), 1.5 tsp (5 g), placed into a flour bowl. Mix well.
Sift. 250 g white sugar, 2 sachets (16 g) of vanilla sugar, add to the flour bowl from the previous step. Mix well. 4 bananas, cut into pieces. Puree. 250 g butter, cut into pieces. Melt halfway in a microwave. Soft butter, banana puree, and 2 eggs, these ingredients, place into the flour bowl. Beat with a mixer until well combined.Preheat the oven to 170°C in non-fan mode. Line the bottom of the cake mold with baking paper and spray the sides with oil. Pour the batter from Step 12 into the cake mold and smooth the surface. Place in the preheated oven and bake for 45 minutes. The image shows the cake after approximately ten minutes of baking. Once baked, remove the side ring of the mold, invert the cake to remove the base and baking paper, and place it on a cake board. Unable to wait, a slice was cut and eaten while still warm. Indeed, it is fragrant and sweet, with the edges slightly crisp. It will be interesting to observe the taste difference when eaten cold the next morning. Having tasted it after cooling, it remains sweet and delicious with a firmer texture.
