Banana, Coconut and Saffron Upside-Down Cake
|3-4||bananas, halved lengthways|
|A decent pinch||of saffron strands|
|125ml||coconut milk, preferably including the extra-thick creamy stuff that sticks to the lid of the tin|
|2 tsp||vanilla extract|
|2½ tsp||baking powder|
You will need a 20cm springform cake tin.
Line a 20cm springform cake tin with baking parchment. Put the white sugar and water in a pan and bring to the boil, stirring to dissolve the sugar. Continue to boil until you have a light caramel, then pour it into the base of the cake tin. Arrange the bananas cut-side down on top. You may have to cut them into shorter lengths so that they fit.
Mix the saffron with the white wine and leave to infuse for 20 minutes or so, then whisk with the vegetable oil, coconut milk and vanilla extract. Beat the eggs and caster sugar together for 30 seconds. Sift the flour and baking powder together, then stir them into the eggs and sugar along with the dessicated coconut and liquids. Beat for 1 minute, then pour into the cake tin.
Place in the centre of an oven preheated to 180°C/Gas Mark 4 and bake for 40 minutes or so, until a skewer inserted into the centre comes out clean. Transfer to a wire rack and leave for 5 minutes, then spring open the tin and remove the side. Invert the cake on a plate, very carefully remove the base of the tin and peel off the paper. Leave to cool completely.