This deliciously moist Almond & Cranberry Wreath Cake is kind of a cheat as it is based on my Make Ahead Banana Spelt Cake but I wanted to see if I could dress it up and make it festive - the result? SUCCESS!
This cake is perfect for those who aren't big on traditional Christmas Cake but still want the festive spirit in a cake. The flaked almonds and dried cranberries on top of a deliciously easy banana cake base and baked in a bundt pan turn a simple cake into a lovely wreath-like centrepiece.
But don't be fooled, this cake can be served throughout the year and this simple one-bowl method means you can always feed hungry tummies - kids love it and it is a great way to use up bananas that you thought were past their prime.
As far as cakes go, this one is pretty nutritious too! I use spelt flour, an ancient grain which is much easier for your digestive system to digest and also has more essential vitamins and minerals than the refined plain wheat flours. Secondly I have used coconut milk because I wanted to try a milk-free banana cake version and while I wanted the flavor of butter I wanted the moisture that oil brings to a cake so I went for a 50/50 split.
The end result is a beautiful, light, moist flavorsome banana cake and while you can enjoy this cake once cooled, I find the flavor improves with time so it makes the perfect make ahead cake recipe.
The riper the bananas, the better the flavor
If you're vegetarian or don't eat eggs you can substitute the egg with 2 tablespoons water, 1 teaspoon oil and 2 teaspoons baking powder all whisked together at the egg step and proceed as stated in the recipe
You can use regular plain flour and keep the ratios the same or use self-raising and omit the baking powder
You can use walnuts, hazelnuts, pecans or a mix of chopped nuts to top the cake
YOU WILL NEED
3 very ripe bananas mashed/pureed
1/4 cup oil (I use coconut or rice bran oil, you could use another)
1/4 cup butter melted (or use unsalted and add 1/2 teaspoon salt)
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup coconut milk OR almond milk OR regular milk
2 + 1/4 teaspoons baking powder
1 + 1/2 cups spelt flour OR plain/all-purpose flour/maida
1/4 cup flaked almonds (roughly a handful)
1/4 dried cranberries (roughly a handful)
Preheat your oven to 180°C/350°F. Grease and line a 24cm/9 inch bundt pan and set aside.
In a large bowl add the mashed banana, oil, melted butter and sugar and using a hand held or machine mixer beat until well combined.
Add the vanilla extract, egg, coconut milk and baking powder and beat again until well combined.
Add the flour and mix until until well combined.
Pour into your bundt cake tin.
Top with chopped almonds and cranberries and bake for 30-40 minutes or until a skewer inserted comes out clean or the cake springs back when gently touched on the surface.
Allow to cool before serving.
MAKES 8 LARGE PORTIONS/10 SMALLER PORTIONS
Please tag @eatinstylebyferitta on Instagram if you try this recipe so I can see your amazing creations and show your page some love!