FRENCH TOAST CAKE
FRENCH TOAST CAKE
This recipe takes the flavours and texture of French toast and turns them into a delectable cake, suitable for both breakfast in bed and dessert alike.
For the coconut “bacon”
50g coconut flakes
2 tsp liquid smoke
For the cake
125g butter, softened
⅓ cup / 110g honey
1 tsp vanilla extract
2 free range eggs
4 medium-sized ripe bananas, mashed (approximately 400g)
50g ground almonds
125g spelt or white all-purpose flour
1 tsp baking powder
½ tsp baking soda
Pinch sea salt
For the cinnamon sugar
½ cup caster sugar
2 tsp cinnamon
Handful of fresh blueberries
- Preheat oven to 180°C. Line a 27cm x 27cm / 10” x 10” square cake tin and a baking tray with baking paper.
- First, make the coconut “bacon”. In a small bowl combine the coconut flakes with the liquid smoke and then spread out onto the lined baking tray. Place in the oven for approximately 7 minutes, until the coconut flakes are golden and crunchy. Set aside.
- Next, make the cake. In the bowl of an electric mixer, beat the butter, honey and vanilla together until pale, light and fluffy.
- Next, add the eggs one at a time followed by the mashed bananas.
- Next, gradually add in the ground almonds, flour, baking powder, soda and salt. Mix until just combined, being careful not to overmix.
- Spoon the batter into the tin and spread out to the sides.
- Bake for about 25 minutes, or until golden in colour, springy to the touch and a skewer inserted into the centre comes out clean.
- Allow the cake to cool for 10 minutes, before turning out onto a cooling rack.
- Meanwhile, make the cinnamon sugar by combining the sugar with the cinnamon on a plate.
- Once the cake is cool, place on a chopping board, and cut into quarters. Then cut each quarter in half to form triangles.
- Coat each cake triangle in the cinnamon sugar by flipping it over in the sugar on the plate.
- To serve, place a piece of the cinnamon sugar coated cake on a plate. Sprinkle over some more cinnamon sugar if you like and dot over some blueberries. Finally, sprinkle some coconut “bacon” on top.
- Serve at room temperature. Store in an airtight container in a cool, dry place for up to three days.