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1
Preheat the oven to 180C.
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2
Grease the inside of the tart pan with a thin and even layer of butter (not listed).
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3
Then dust with a layer of cake flour (not listed).
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4
Allow the butter to return to room temperature.
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5
Add the banana to a food processor and blend into a thick puree.
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6
Sift together the cake flour and baking powder.
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7
Slice the banana for decoration into 1 cm slices and sprinkle with lemon juice.
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8
[Caramel Sauce] Add the sugar and 2 tablespoons of water to a pan and put on a high heat.
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9
When the mixture turns brown, stop the heat, add 3 tablespoons of water and mix together.
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10
Add the butter into a bowl and cream with a whisk.
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11
Then add the powdered sugar, brown sugar and salt and mix well.
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12
Add the almond flour into the mixture and mix.
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13
Add the egg yolks a little a time and stir in after each addition.
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14
Pour in the banana puree and mix again.
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15
Add the sifted cake flour and baking powder in 2-3 goes and fold in with a rubber spatula.
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16
Pour the batter into the tart pan and flatten out the surface.
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17
Arrange the bananas from Step 3 on top and press them into the batter a little.
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18
Bake for 25 minutes at 180C.
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19
Then turn the temperature down to 160C and bake for a further 10 minutes.
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20
Check to see if it's done by inserting a skewer into the center.
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21
If it comes out clean, it's ready!
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22
Sift over some powdered sugar, pour over the caramel sauce and serve!
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23
Instead of making the caramel sauce yourself, you can also buy it at the shop.
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24
This cake is okay just out of the oven but tastes much better after a day when the flavours have had a chance to settle.
