Yellow kiwi plum cake with banana, poppy seeds, currants and almonds
INGREDIENTS FOR 8 PEOPLE
For the plum cake:
- 2 ripe bananas
- 2 eggs
- 20 g of softened butter
- 100 g of Greek yoghurt
- 160 g of caster sugar
- 50 ml of milk
- 250 g of all-purpose flour
- 8 g of baking powder for sweets
- 40 g of poppy seeds
For the glaze:
- 100 g of powdered sugar
- 1 tablespoon of Greek yoghurt
- Lemon juice, as needed
- 5 stems of currants
- 1 Jingold yellow kiwi
- 30 g of sliced almonds
The kiwi plum cake with banana, poppy seeds, currants and almonds is a simple and quick cake made with fresh fruit. To prepare it: in a dish, crush the bananas well with a fork and set aside. In a bowl, mix the softened butter with the sugar very well and then add the bananas, the eggs, and then the milk while beating, after each addition, with the electric mixer. Add the dry ingredients, sifted: the flour and baking powder.
Add the poppy seeds and mix. Transfer the batter to a loaf pan measuring 25 x 11 cm. The loaf pan should be buttered and lined with parchment paper.
Smooth the top of the batter and bake in a static oven at 180°C for approximately 45- 50 minutes. Check the cake with a toothpick inserted in the centre; the cake is done if the toothpick comes out clean and dry. Remove the cake from the oven and allow it to cool completely.
Toast the sliced almonds in a pan until toasted. Remove the pan from the stove and set aside.
Now prepare the glaze: in a bowl mix the powdered sugar, sifted, with the yoghurt and add the filtered lemon juice, just enough for a perfectly smooth but thick glaze, for drizzling consistency.
Use it to decorate the cake and add the yellow kiwi cut into slices, the currants and the toasted almonds. Serve immediately.
Would you like to prepare other tasty sweets with lots of fresh fruit?
Discover all our recipes with kiwi.