Ingredients
- 2 eggs
- 4 and 1/2 tblsp of dark muscovado sugar ( or other dark brown sugar)
- 1 ripe banana, roughly mashed
- 5 tblsp of sunflower/vegetable oil
- 1/2 C of whole wheat flour (atta)
- 1 and 1/4 tsp baking powder
- 3 tblsp of espresso coffee
- For the filling/topping:
- 375 gms of quark ( which is virtually fat free soft cheese) or other cream cheese
- 3 tsp of espresso coffee
- 4 tblsp of honey
- Icing sugar to dust on top of the cake
Directions
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Pre heat the oven at 180 deg C. Line an 8 inch round pan with foil and grease it.
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Beat together the eggs, sugar and banana for about 7-8 minutes or till the mixture is light an fluffy.
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Add the oil and beat for 2 more minutes.
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Sieve together the flour, coffee and baking powder ( three times).
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Gradually fold in the flour mixture to the egg mixture, a tblsp at a time, preferably, with a rubber spatula.
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Tip in the mixture into the prepared pan. Tap the pan against the counter to expel air bubbles.
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Place the pan in the centre of the preheated oven and bake for about 17 -19 minutes or till a skewer inserted through the centre of the cake comes out clean.
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While the cake bakes, mix together the quark/other cream cheese and the honey and coffee. Leave it aside for the flavours to develop, and to use later.
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Transfer the cake to a rack and cool completely.
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Slice the cake, horizontally, into half . Cover one half with the cheese mixture, and place the other half on top. Dust the top with icing sugar.