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Banana inverted cake

Dessert80 minutes8 people450 calories
1/52/53/54/55/5 (31 votes)
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By Ascen Jimenez

To make this inverted cake we will not only use Thermomix. Also a frying pan since in it we are going to make the syrup. Everything is in the video, yes, at a high speed, so you can see how the sugar is transforming.

We are going to make the cake with banana but you can use another type of fruit such as pear or apple.

En Thermorecetas We have published other inverted cakes similar to this one. Here are the links: Candied orange inverted cake y Inverted pineapple cake.

Banana inverted cake

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A cake that you can adapt to your tastes using other fruits. It is characterized by its juicy surface.

Banana inverted cake
  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: dessert
  • Calories: 450
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 80 g of sugar
  • The skin of 1/2 lemon (only the yellow part)
  • Yolks 2
  • 2 eggs (yolks and whites)
  • 160 g butter at room temperature
  • 200 g flour
  • 1 envelope of baking yeast
  • A pinch of salt
  • 30 g cashew nuts, lightly chopped

For the syrup:

  • 200 g of sugar
  • 2 tablespoons of water and 1 teaspoon of lemon juice
  • 100 g of boiling water

Plus:

  • 2 or 3 bananas

Preparation

  1. We put in the glass 80 g of sugar and the skin of 1/2 lemon. We program 10 seconds, speed 8.

  2. We add the eggs and the yolks. We program 1 minute, speed 4.

  3. Add the butter at room temperature, the flour, a pinch of salt and the yeast. We program 1 minute, speed 5.

  4. Add the chopped cashews and mix with the spatula.

  5. We prepare a mold of 22 or 24 centimeters in diameter and, if possible, cover the base with greaseproof paper.

  6. Peel and cut the bananas into slices and put them in the mold.

  7. In a small frying pan we put the 200 g of sugar and also two tablespoons of water and a teaspoon of lemon juice.

  8. We let the sugar melt, hardly touching it, just moving the pan from time to time.

  9. When the sugar begins to have an amber color we add, very carefully, the 100 g of boiling water. Attention because it is very hot and can jump. After a few minutes we mix with a wooden shovel and, when we see that the syrup begins to be more dense, we put it in the mold, on the fruit.

  10. We let temper.

  11. Next we put the cake dough on top. We level it with the spatula.

  12. Bake at 160º for approximately 50 minutes.

  13. Once done, we unmold it, taking care not to burn ourselves, and turn it so that the banana remains on the surface.

  14. Decorate with more banana slices.

More information - Candied orange inverted cake, Inverted pineapple cake


Discover other recipes of: Desserts, Cake shop

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