A drop (or three) of Azada’s Olive Oil & Orange adds depth of flavour and intrigue to this Upside-down Banana Meringue Cake.

Preparation time 25 minutes
Serves 8 people
Cooking time 60 minutes
Gluten-free | Vegetarian | Vegan

Topping Ingredients:
  • 4 firm but ripe bananas
  • 60 ml Azada Olive Oil & Orange
  • 100 grams of soft brown sugar
Cake Ingredients:
  • 100 grams butter, very soft but not melted (dairy-free equivalent)
  • 165 grams caster sugar
  • 3 large eggs
  • 215 grams plain flour (gluten-free equivalent)
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ teaspoon ground mixed spice
  • finely grated zest of 1 orange
  • 170 grams of plain yoghurt (dairy-free equivalent)
Meringue Ingredients:
  • 2 egg whites
  • ½ teaspoon lemon juice
  • 100 grams caster sugar
Preparation:

Preheat the oven to 160°C (fan) / 180°C  (conventional) / Gas mark 4 / 350°F. Lightly grease a 22cm fixed-base cake tin and line the base with greaseproof paper. Slice the bananas lengthways and place cut side down in the tin, trimming them to fit and cover the base. Set aside. Put Azada’s Olive Oil & Orange and brown sugar in a medium saucepan and slowly bring to a boil, stirring to dissolve the sugar.  When boiling, stir continuously for 1–2 minutes until it becomes thick and smooth. Cool for 5 minutes then pour over the sliced bananas in the cake tin. Meanwhile, beat the butter and sugar together until soft and pale. Add the eggs one at a time, beating well until combined. Add the flour, baking powder, salt and the mixed spice. Add half of the dry ingredients into the butter mixture then repeat with the remaining ingredients, the yoghurt and the orange zest. Carefully spoon the batter over the bananas and smooth the top. Bake for about 1 hour or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 15 minutes. Run a palette knife around the inside of the tin to loosen the cake from the sides. Place a large plate over the cake tin and hold both together, invert the tin and plate together.  Serve at room temperature with softly whipped cream but if you are topping with meringue, preheat the grill to its highest setting. While the grill is heating up, beat the egg whites and lemon juice to soft, stiff peaks then gradually beat in the sugar until very thick and glossy. Dollop generous spoonfuls of the meringue over the top of the cake and place on the middle shelf in the oven for 40–60 seconds or until golden. Keep an eye on the meringue as it can burn in seconds.

Chef’s Tips:

Why not try swapping the bananas for sweet, juicy summer fruits.

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