Taken from Recipes For A Good Time (Murdoch Books, £25)
Ingredients
- 3 large bananas, sliced and soaked in 300 ml (101⁄2 fl oz) of Jack Daniel’s whiskey for 3 days then strained (strained weight approx. 350g/12 oz)
- 150 g (51⁄2 oz) unsalted butter, plus extra for greasing
- 250 g (9 oz) caster sugar
- 5 eggs, separated
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 300 g (101⁄2 oz) plain flour, sifted, plus extra for dusting
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon bicarbonate of soda
- To serve (all optional):
- dulce de leche
- whipped cream
- crème fraîche
Method
Preheat the oven to 150°C (300°F/Gas 2)
Grease and lightly flour a 20 cm (8 inch) round bundt tin (or whatever tin you want to cook this in: loaf, spring-form etc.)
Put the paddle attachment on an electric mixer then cream the butter and sugar together in the mixer bowl until light and fluffy. Add the egg yolks to that mixture, one at a time, then all of the strained boozy bananas. Continue to beat for a few minutes, or until the batter is smooth, loose and creamy
Whisk the egg whites in a clean bowl until soft peaks form. Add the orange and lemon zest to the batter. Sift the flour, baking powder and bicarbonate of soda together then fold that through the banana mix with a spoon. Fold through the egg whites until combined
Pour the batter into the prepared cake tin and bake for 35–45 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool a little then serve with your favourite cake condiments.
