Cannabanana Wreath
Recommended amount of hash: 4g; makes 20 slices, 0.2g per slice
For a ring cake form with a 24 cm diameter
8.75 oz | butter |
0.14 oz | hash |
5.25 oz | sugar |
grated peel of ½ a lemon | |
| 2 | pinches of salt |
a bit of powdered cinnamon | |
| 5 | eggs |
2.8 oz | grated coconut |
17.5 oz | ripe bananas |
Juice from 1 lemon mixed with 2 cl of rum | |
8.75 oz | flour |
| 1 | small package of baking powder |
Lemon glaze:
8.75 oz | powdered sugar |
| 1 | drinking glass of Amaretto |
½ tablespoon | powdered cinnamon |
Melt 50 grams of butter. Warm up the hash, crumble it, and dissolve it into the butter. Beat the rest of the butter, 50g of sugar, and the spices into a foam. Separate the eggs. Mix in the yolks and the grated coconut alternately into the butter mixture.
Peel and cube the bananas and sprinkle them with the lemon juice and rum mixture. Fold them into the yolk mixture. Sift the flour and baking powder over it, and stir it in.
Preheat the oven to 200 degrees Celsius.
Beat the egg-whites with the rest of the sugar until they are stiff. First fold a third of it, then the rest into the banana mixture. Fill the buttered form with the mixture and place it on the middle rack of the preheated oven for around 80 minutes.
For the frosting, sift the powdered sugar, stir it with the lemon juice or Amaretto and cinnamon, and pour it over the cooled cake.
You can also sprinkle on some finely chopped grass if you like.
