The Story
I first came across the recipe for this cake in my Ski Supertravel 'chalet girl's handbook' when I worked in the French Alps in the mid 1980s. It worked really well at high altitude and was an absolute favourite with our guests - and is a great way to use up over-ripe bananas and bendy carrots. Some of our family members have adopted a vegan diet, and we have grandchildren with dairy and egg allergies, so I have recently tweaked the recipe accordingly. The psyllium husk 'egg' gives the cake a deliciously squidgy texture.