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2 1/4 cup self-raising flour (280g)
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1 3/4 cups caster sugar (390g)
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1 teaspoon bicarb soda
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2/3 cup cocoa (75g)
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1 teaspooon cinnamon
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3 medium ripe bananas (300g mashed banana required)
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1 cup orange juice
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1 teaspoon rum
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3 eggs, lightly beaten
Preheat oven to 190 celsius - (180 fan-forced).
Grease a large round cake tin, or lighty flour a large silicone cake pan. Do not line with baking paper, as the low-fat content will cause the paper to stick to the finished cake!!
Sift dry ingredients into large bowl and set aside.
In a medium size bowl, mash the bananas well with a fork until smooth. Stir in the juice and rum.
Pour liquid mixture into dry ingredients and combine . Beat with electric mixer for 3 minutes on medium speed, scraping down sides as needed. Add the lightly beaten eggs, increase speed slightly and beat for a further 3 minutes.
Pour mixture into prepared tin and bake for approx 50 mins, or until centre is still slightly "fudgy and sticky" when tested with a knife or skewer. If your oven seems to be cooking a little 'slow' you might cover the cake tightly with aluminum foil (shiny side down) for the last 10 minutes or so.
Remove cake and allow to cool before icing.
CHOC-ORANGE ICING
Warm 3/4 CUP ORANGE MARMALADE in a medium saucepan over a low heat.
Stir in 1 1/2 CUPS DARK CHOC-CHIPS, stirring well until smooth.
Spread over the cake with a spatula and place in fridge to set for a few minutes. Decorate with shreds of candied orange peel and chocolate curls.
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