“This cake is simply delicious. Gooey, sticky and sweet,” says Joudie Kalla. “I usually eat this warm with a cup of Turkish coffee, sitting in the garden and dreaming of warmer climates. I started making this cake years ago and had great feedback from everyone who tasted it. Use dark chocolate if you like your cake a little less sweet.”
300g (10½oz) salted butter, softened
300g (10½oz) golden caster sugar
3 bananas, plus 1 sliced for decoration
9–12 Medjoul dates, pitted and chopped
100g (3½oz) milk or dark chocolate, broken into pieces
350g (12oz) self-raising ﬂour
1 teaspoon baking powder
Preheat the oven to 160°C fan (180°C/350°F/Gas 4) and line a 27cm (11 inch) round baking tin with baking parchment.
Cream the butter and sugar together until pale and light. Add the eggs and beat again until well combined.
Peel and mash the bananas in a bowl until just smooth with a few chunks. Add to the cake mix with the dates and chocolate and fold in gently, being careful not to overwork. Fold in the flour and baking powder.
Spoon the batter into the prepared tin and arrange the sliced banana on top for decoration. Bake for 60–70 minutes or until a skewer inserted into the centre comes out clean.
Leave it to cool, then serve with tea or coffee. This cake will keep for a day or two in an airtight container.
With thanks to Joudie Kalla for this fabulous recipe from Palestine on a Plate