This recipe is from the lovely food writer and cooking teacher Elise Pascoe, and I've made it time and again. It’s a gorgeous, simple cake – light and lemony, and so eye-catching with its pale green hue and mantle of pistachios.
This is my idea of a teacake – not that I seem to make a lot of time for tea and cake these days. I really love the sesame flavour of the halva with the banana, pistachios and subtle scent of rosewater, while the yoghurt gives the cake a lusciously dense but very moist texture that holds well over a couple of days. This recipe calls for cooked rhubarb – and a little of the syrup works well drizzled over when serving – but you can use frozen berries or just more banana instead
Banana Self Saucing Pu1 1/2 cup self-raising flour 1 tsp bicarbonate of soda 3/4 cup sugar 3 banana mashed 1/2 cup oil 2 egg Sauce.. 3/4 cup dark brown sugar 1/4 cup golden syrup 1 cup boiling waterdding ::