Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dry ingredients
Wet ingredients
Toppings & baking
Utensils
One baking tin/tray greased with coconut oil or lined with baking paper (approx. 20 x 30 cm)
How it's done
Dry ingredients
Mix all the ingredients in a large bowl.
Wet ingredients
Mix the bananas, soy milk, maple syrup and dates in a food processor (the consistency doesn't have to be 100% smooth and creamy, but can be slightly coarse and runny).
Add the wet ingredients to the dry ingredients and mix thoroughly. Stir in the raspberries right at the end. Transfer the cake mixture to the prepared tin.
Toppings & baking
Scatter the nuts and flaked almonds over the cake mixture, press down gently, drizzle with maple syrup.
Bake for approx. 40 mins. in the centre of an oven preheated to 170 °C (fan/convection).
Leave the cake to cool, cut into pieces, decorate with the raspberries. (This cake tastes best the following day, after being stored overnight in the fridge).
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