Banana & Raisin Marbled Chocolate Streusel Cake
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 12
Ingredients
- 3 med bananas, mashed
- Handful of raisins
- 4oz white self-raising flour
- 2oz wholemeal self-raising flour
- 2 tbsp cocoa
- 1 tsp ground cinnamon
- pinch of salt
- 5oz margarine
- 5oz golden caster sugar
- 2 med/lge eggs, beaten
- 4-5 tbsp milk
- icing sugar, for dusting
Streusel Topping
- 3 med bananas, mashed
- Handful of raisins
- 4oz white self-raising flour
- 2oz wholemeal self-raising flour
- 2 tbsp cocoa
- 1 tsp ground cinnamon
- pinch of salt
- 5oz margarine
- 5oz golden caster sugar
- 2 med/lge eggs, beaten
- 4-5 tbsp milk
- icing sugar, for dusting
- 4oz wholemeal self-raising flour (for a crunchier contrast bite)
- 3.5oz margarine
- 3.5oz golden GRANULATED sugar (for a crunchier contrast bite)
- 1/4 tsp ground ginger
Method
- STEP 1Preheat fan oven to 170 deg C, then grease a 9" spring-form round cake tin with a little margarine.
- STEP 2Make the streusel topping by sifting the flour & ginger into a bowl then mix in the sugar & finish by rubbing in the margarine until the mixture resembles uneven, coarse crumbs of varying sizes. Set aside.
- STEP 3To make the cake, sift the flours, cinnamon & salt into a bowl. Split the flour mix 50/50 into 2 bowls & into one, add the cocoa & mix well.
- STEP 4In a separate bowl, place the margarine & sugar & beat with a wooden spoon until light & fluffy. Gradually beat in the eggs to avoid splitting (if it does add a tbsp of the flour mixture) & divide the mixture into two separate bowls. Into one bowl gradually fold in the white flour mixture & into the other bowl fold in the cocoa flour mix. Mix both with the milk.
- STEP 5Mash the bananas in a small bowl with a fork. Spoon the two contrasting cake mixtures alternately into the prepared tin, swirl with a skewer to give the marbling effect & level. Cover with the mashed bananas & scatter over the raisins. Then evenly sprinkle over the streusel topping crumb mixture.
- STEP 6Bake in the centre of the preheated oven for 1 hour or until firm to the touch with a crunchy golden top ( & a skewer pulls out clean). Leave to cool in the tin before opening the side. Dust the cake with icing sugar before serving.
- STEP 7Delicious served slightly warm with vanilla ice-cream for an indulgent treat!
