Lof Croissant Cnò-Àlmoin is Banana
LOF CROISSANT CNÒ-ÀLMOIN IS BANANA, LE IOGART IS SÙBHAGAN
Frangipane
100g ìm air a leaghadh
100g cnòthan-àlmoin, pronn
100g siùcar gràinneach
1 ugh
1 spàin-teatha brìgh àlmoin
Dèan am frangipane an toiseach. Cuir an t-ìm, na h-àlmoin pronn, an siùcar agus a' bhrìgh bhanila ann am bobhla agus measgaich leis an ugh. Fàg gu aon taobh fhad 's a thathar a' dèanamh an lof banana.
Lof Banana
150g ìm air a leaghadh
185g siùcar soilleir donn
3 uighean
½ spàin-teatha brìgh chnò-àlmoin
3 bananathan abaich
330g flùr-èirigh
3 spàin-mhòr bleideagan àlmoin
Siùcar pùdair
Ro-theasaich an àmhainn gu 160C fan.
A' cleachdadh bananathan a tha a' tòiseachadh a' dol donn, pronn iad ann am bobhla le forc.
Cuir a' bhrìgh chnò-àlmoin, an t-ìm air a leaghadh agus na trì uighean ris. Buail còmhla mus cuir thu an siùcar ris, ga bhuaileadh a-rithist. Paisg am flùr a-steach.
Ann an tiona cèice air a lìnigeadh, cuir filidhean eadar-dhealaichte dhen taois. Filleadh dhen chèic bhanana an toiseach, an uair sin am frangipane, le filleadh ma seach agus a' crìochnachadh le filleadh de frangipane air a mhuin. Cuir crathadh de bhleideagan chnòtha-àlmoin air muin sin.
Bruich san àmhainn airson 55-60 mionaidean.
Leig leis fuarachadh mus tèid ithe.
Gabh le
Iogart nàdarra
Sùbhagan ùra
Ìm cnò-àlmoin
Siùcar pùdair
ALMOND CROISSANT BANANA BREAD WITH YOGHURT AND RASPBERRIES
Frangipane
100g melter butter, melted
100g ground almonds
100g granulated sugar
1 egg
1 tsp almond extract
First make the frangipane. Put the butter, ground almonds, sugar and almond extract into a bowl and mix along with the egg. Put to one side whilst you make the banana bread.
Banana bread
150g melted butter
185g light brown sugar
3 eggs
½ tsp almond extract
3 ripe bananas
330g self-raising flour
3 tbsp flaked almonds
Icing sugar
Pre-heat the oven at 160C Fan.
Using ripe bananas that are starting to brown, put bananas into a large bowl and mash them with the fork.
Add almond extract, melted butter and 3 eggs. Whisk to bring the ingredients together before adding the sugar, and whisk through. Fold the flour in carefully.
In a lined cake tin, layer the mixtures, with a layer of the cake mix first and then a layer of the frangipane, repeat, ending on a layer of frangipane. Scatter flaked almonds on top.
Bake in the oven for 55 – 60 minutes.
Allow to cool before serving.
To serve
Natural yoghurt
Fresh raspberries
Almond butter
Icing sugar
