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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 30 Helena and Vikki: Raspberry and Banana Cake with Sweet Dukkah and Citrus Curd

Check out Helena and Vikki's Raspberry Banana Cake recipe from TV2's My Kitchen Rules

Prep: 35 mins

Cook: 40 mins

Makes: 24



  • 250g butter, chopped
  • 295g (1 and 1/3 cups) brown sugar
  • 2 cups mashed ripe banana
  • 4 eggs
  • 250g (1 cup) sour cream
  • 480g (3 cups) self-raising flour
  • 2 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 200g frozen raspberries
  • Fresh raspberries, to serve

Cream cheese icing

  • 375g cream cheese
  • 40g (1/4 cup) icing sugar
  • 1 tsp vanilla extract

Sweet dukkah

  • 1/4 cup finely chopped blanched almonds
  • 1/4 cup finely chopped hazelnuts
  • 1/4 cup finely chopped macadamias
  • 1/4 cup finely chopped pistachios
  • 1 tbs poppy seeds
  • 1/4 cup shredded coconut
  • 2 tsp ground cinnamon
  • 1 tbs vegetable oil
  • 1 tbs honey

Citrus curd

  • 5 egg yolks
  • 110g (1/2 cup) caster sugar
  • 175g unsalted butter
  • 3 limes, zested and juiced



  1. Preheat oven to 180C. Grease two 12-hole (1/3 cup-capacity) muffin pans.
  2. Stir butter and sugar in a small saucepan over low heat until melted and combined.
  3. Whisk bananas, eggs and sour cream in a large bowl until combined. Stir in butter mixture, then stir in combined sifted flour, cinnamon and bicarb. Stir in frozen raspberries. Divide mixture among prepared pan holes.
  4. Bake for 20 minutes or until cooked and a skewer inserted into the centre of the cake comes out clean.
  5. To make icing, place all ingredients in the bowl of an electric mixer and beat (on medium speed) until smooth and combined.
  6. To make sweet dukkah, combine all ingredients in a bowl. Spread onto an oven tray in a single layer and bake for 10 minutes or until crisp and golden. Set aside to cool.
  7. To make curd, whisk eggs and sugar in a medium saucepan, off the heat, until smooth. Add remaining ingredients and stir over low heat for 10 minutes or until mixture is thick enough to coat the back of a spoon. Strain through a fine sieve into a bowl, then cover with plastic wrap. Cool completely.
  8. Divide cakes among serving plates and spread over icing. Sprinkle dukkah on top and serve with citrus curd and fresh raspberries on the side.



  • Dukkah is normally a savoury combination of nuts and spices used to dip bread into.
  • Make sure the bananas for your cake are very ripe, as they will impart a great flavour and sweetness.
  • Use the egg whites from your curd to make omelettes, meringues or macarons.