banana cake with tropical flavours is another Dan Lepard recipe which I've used, and written about, before. As the years go by, the flavour of this cake varies according to whatever semi-dried exotic fruits I can get hold of - this year I used apricots, pineapple and mango - as fashion in dried fruit seems to change quite quickly. I bought dried mandarins, intending to add them too, but although I loved the taste, their texture didn't seem right for a cake.
As well as exotic fruit, the other flavours added to this cake are coconut and orange, and some ground almonds are used too, to keep the cake moist. The method for making the cake is a little tricky, and this is one time when it pays off to be well organised and have all the ingredients prepared and laid out in a logical arrangement before you start mixing.
As I've noted previously, the cake takes quite a bit longer to bake than suggested in the recipe - I added at least another 20 minutes before I was happy that the cake was fully cooked. The raw batter also almost fills a standard 2lb (900g) loaf tin, so if you've something slightly larger, it might be less worrisome to use that - I kept checking the oven, expecting to see the rising batter overflowing the tin.
exists on Facebook) I decided to pretty it up with a very light drizzle of orange glacé icing, made with icing sugar and some of the juice from the orange which provided the zest for the cake.
Everyone loved this cake - the blend of flavours worked really well with the dominant flavour being the coconut (although it wasn't overwhelming), the fruit was soft and chewy and the texture of the crumb was tender and moist.