Moist Banana Rice Cake
Serves: 6-8
1/2 cup (cooked) Sushi Rice
1 1/2 cups (225g) plain flour
3/4 cup (165g) castor sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
3 eggs, lightly beaten
3/4 cup (180ml) vegetable oil
3/4 cup (90g) chopped walnuts
1 cup mashed bananas (need about 2 large, (460g) over-ripe bananas.)
Topping:
30g butter, melted
1 cup (70g) shredded coconut
2 Tbsp honey, warmed
Grease deep 22cm round cake pan and cover base with baking paper. Sift flour, sugar, spices and soda into large bowl and stir in remaining ingredients. Pour mixture into prepared pan, bake in moderate oven 50 minutes. Spread evenly with topping. Bake a further 10 minutes or until topping is browned. Stand cake 10 minutes before turning onto wire rack to cool.
Topping: Combine all ingredients in bowl; mix well.
Cake can be made 3 days ahead.
Storage: Airtight container.
Freeze: Suitable.
Microwave: Not suitable.