- 1
Preheat the oven to 180 oC
- 2
Grease and line a 8" square cake tin
- 3
Whisk the egg whites and cream of tartar together until they form stiff peaks
- 4
In another bowl whisk together the dairy free spread and caster sugar until light and fluffy
- 5
Beat in the egg yolks
- 6
Stir in the flour, xanthan gum and dairy free milk
- 7
Carefully fold in the beaten egg whites
- 8
Make the topping by placing the dairy free spread, brown sugar , cinnamon, cardamom and cloves in a small saucepan
- 9
Bring to the boil and simmer for 2 minutes
- 10
Pour the caramel into the cake tin
- 11
Arrange the banana slices over the caramel
- 12
Pour the cake mix over the bananas
- 13
Bake in the oven for 45 minutes
- 14
Allow to cool for 10 minutes in the tin then invert onto a plate
- 15
Serve while still warm
