Banana cake with Lemongrass and ginger custard

Name: Banana cake with Lemongrass and ginger custard
Yield: Makes about 10 Slices
Ingredients: 4 tbsp golden syrup; 105 g caster sugar; 1 large egg, beaten; 2 ripe medium bananas (to yield about 210g once mashed); 160 g self-raising flour; 1 tsp baking powder; finely grated zest of 1 lemon; 135 g unsalted butter, plus extra to grease the tin; pinch of salt; 1 lemongrass stalk, cut into 3cm pieces; 1 banana; 70 g caster sugar; icing sugar, to dust; 10 g fresh root ginger, cut into 1cm pieces; 475 ml double cream; 2 lemon thyme sprigs, leaves picked; 6 large egg yolks

Preparation info

Makes about
10
Slices

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

CARAMELISED BANANAS AND A FRAGRANT LEMONGRASS AND GINGER CUSTARD GIVE AN EVERYDAY CAKE AN EXOTIC TWIST. SAVE ANY EXTRA CUSTARD TO POUR OVER ICE CREAM FOR AN EASY DESSERT THE FOLLOWING DAY.

Ingredients

135 g unsalted butter, plus extra to grease the tin
2 ripe medium bananas (to yield about 210g once mashed)
finely grated zest of

Dessert
Cake
ice cream
Vegetarian

Method

Preheat the oven to 180°C/Gas 4. Grease a 23x13cm (900g) loaf tin and line it with buttered greaseproof paper, leaving a 4cm overhang on both sides to act as handles.
Mash the bananas in a bowl, using a fork, and mix in the lemon zest. Sift the flour,