Slit the cardamom pods in half with a small sharp knife, then pop out the seeds with the tip. (This is, admittedly, a bit of a chore, but it only takes about 5 minutes.) Discard the pods and lightly crush the seeds.
Heat the oven to 180C/Gas Mark 4. You’ll need a 23cm round tin. If it has a loose bottom, check it fits tightly, or the buttery juices will escape as the cake bakes. Wrap a sheet of foil around the base to keep things from spilling into the oven, just in case. If the tin has a fixed bottom, line it with a circle of baking parchment.
Squidge 25g of the butter over the bottom of the tin, using some of the lump to lightly grease the sides. Pour in 150g of the golden syrup, spreading it evenly, then scatter with a third of the cardamom seeds and arrange the banana slices in concentric circles on top.
In a bowl, beat the sugar with the remaining butter and syrup until smooth, then mix in the spices and lime zest. Beat in the eggs, one at a time, adding a third of the almonds with each egg. Next, add the flour and fold in until you have an even-coloured batter. Quickly stir in the lime juice, then drop spoonfuls of the mixture onto the banana and smooth the surface.
Put in the oven and bake for about 35 minutes, or until the top is spongy but firm. Remove and leave to stand in the tin for 10 minutes, then run a knife around the edge, place a large upturned plate on top and flip to turn out the pudding. Slide a palette knife under the edge of the removable base, if it has one, and carefully peel off — the bananas should stay put, but if any come loose, push them back into position. Serve in slices while still just warm with ice cream, yoghurt or cream.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 220 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 116.8mg||36 %|
|Sodium 289mg||10 %|
|Potassium 459.3mg||12 %|
|Total Carbohydrate 68.1g||20 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 64.2g|
|Protein 6.2g||9 %|
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Calories per serving: 494
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