Iris is taking an official break for 2 weeks. We have several good reasons for staying at home. Although it seems to me that I have a permanent staycation, being off together creates another vibe.
The weather is still really nice. Most of the day we’ll spend outside, near the swimming pool. A good book, an awesome view and a cute puppy are perfect company. Our menu is not so organized. We decide day by day.
Morning coffee and afternoon tea are connected to my daily routine as mindful moments. Today’s banana cake is easy and fabulous.
Take 2 bananas ( I store overripe bananas in the fridge, packed in portions of 2) out of the freezer, or take 2 ripe bananas. Mix with 120 grams of melted butter, 100 grams of white sugar, 2 eggs, 2 teaspoons of baking powder, a pinch of salt, 70 grams of almond flour, 120 grams of flour for pastry and the zeste of 1 lemon. Pour in a greased cake form. Bake at 180°for 30 minutes. Check the cake with a pin. Cool down.