As promised, I’ve had a go at making one of the desserts we had in Sri Lanka. My husband cooked a wonderful Sri Lankan rice and curry feast for his family the other week, so I decided to make banana and cumin cake to serve as the dessert.
I couldn’t find any recipes for this online, so I adapted a banana and walnut loaf recipe from my Delia book, swapping out the walnuts for cashews and adding more in the way of spices.
The main sticking point was the question of how much cumin to use. The cake we had in Sri Lanka offered up a burst of cumin with the occasional bite, so it wasn’t packed with the stuff, but I didn’t want to under-spice it, either.
I decided to use a teaspoon of cumin seeds, but as it turned out, I should have followed my husband’s advice and used more! I only got a hint of cumin when I tasted the cake, which was slightly disappointing, but the cake was delicious anyway and at least I know for next time!
Banana and cumin cake recipe
Makes 1 loaf, serving 8-10
- 225g plain flour
- 2 tsp baking powder
- 80g butter, softened
- 1 large egg, beaten
- 55g dark muscovado sugar
- 55g jaggery, crumbled (you can buy this from Asian grocers)
- 4 very ripe bananas
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- seeds of 3 green cardamom pods, ground
- zest of 1 lemon
- 2 tsp cumin seeds (I used 1 tsp and got a very very subtle flavour)
- 50g cashews, roughly chopped
- 1 tbsp demerara sugar
- Pre-heat the oven to 180C/gas mark 4. Grease and line a 2lb loaf tin.
- Sift the flour and baking powder into a large mixing bowl.
- Whisk in the butter, egg, sugar and jaggery until you get a sandy texture, almost like large crumbs.
- Mash the bananas in another bowl and whisk them into the flour mixture, along with the ground cloves, ginger and cardamom.
- Fold in the lemon zest, cumin seeds and cashews.
- Transfer the mix to the loaf tin, level the top and sprinkle the demerara sugar over the top.
- Bake in the middle of the oven for 1 hour and 10 minutes, or until a skewer inserted into the middle comes out clean.
- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Serve on its own or warm with ice cream.