新鮮櫻桃香蕉檸檬糖漿蛋糕-Syrup banana and fresh cherry lemon cake

新鮮的櫻桃，口感很好

蛋糕的顏色是天然的黃，因為加了檸檬皮

碎。

180 degree C,  for 50min.

2lb bread tin

Ingredient:

Cake:     Butter (soften) 105g , Self-raising flour 105g, caster sugar ( or Icing sugar) 75g,  baking powder 1/4 tsp,  2 egg (medium size) , Lemon peel ( finely chopped) 2 tsp.

Syrup fruit:   sugar 100g, maltose (麥芽糖) 2tbsp,  water 50ml,  3  fresh banana(sliced) , 20pcs  fresh cherry (stoned). 

Method :  

Syrup fruit :  

1.  Boil all the sugar, maltose and water in a pan, until the colour turns a little bit darker, ( keep an eye        on it the whole time).
2. Put in the banana, stir it so that the banana coated with  the syrup, after about 45 seconds,  spoon it out ,  and lay this banana on the bottom of the baking tin.
3. There should be some syrup left in the pan, now put in the cherry to the syrup, again, make it all coated with syrup, and cooked for about 30 seconds, then put in on top of the banana.

Cake:  (super easy) Whisk all ingredients  together for 2 mins with a electricity whisk.

1. Put the cake mixture on top of the syrup fruit, and bake  in a pre-heat oven for 45-50 min.
2. When the cake finish baking and come out of the oven, turn the cake (upside down) out of the tin immediately. 
3. There should be some syrup still left in the pan, re-heat this syrup a little bit (so it runs freely), and pour the syrup on top of the cake.
4. Done.