Ingredients

For the garnish:

300 gm flour

150 gm cooking chocolate

3 eggs, separated

1 banana, sliced

300 gm sugar

250 ml thick cream

METHOD
Grease, with the butter, a large rectangular cake tin and sprinkle with breadcrumbs. Preheat the oven to 170o degrees. Sieve the flour with the baking powder. Push the bananas through a sieve and mix, until creamy, with the vanilla sugar and 250 gm sugar. Gradually stir in the egg yolks and finally, quickly stir in the oil. Whisk the egg whites with 8 gms of remaining sugar to form a creamy snow. Stir14 gms sugar into the banana cream mixture, then carefully fold in the rest with the flour and the nuts. Put the mixture in the prepared tin. Bake in the preheated oven, on the middle shelf, for about 45 minutes. Remove from the oven and leave the cake to cool. Garnish with melted chocolate and banana slices.

Note: It will take about 75 minutes to make the cake

80 gm walnuts, ground

1 pinch baking powder

125 ml oil

Butter for greasing

2 tbsp breadcrumbs

Ingredients

1 ½ litre stock

METHOD

Bring 1 litre of the stock to the boil and cook the peas for 5 to 10 minutes. Meanwhile, mix the rest of the cold stock with the cornflour and soya sauce, and pour into the soup. Reduce the heat and stir in the beaten eggs. Season with vinegar, salt, pepper, and ginger. Serve at once.

2 tbsp Soya sauce

4 eggs

150 gm shelled peas

3 tbsp cornflour

2 tbsp vinegar

Pepper, to taste

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