INGREDIENTS
3 extra-large eggs, separated.
80ml sugar.
60ml flour.
125ml milk.
3 ripe bananas, sliced.
15ml lemon juice.
375ml cooked rice.
Few almond flakes for sprinkling on top.
DIRECTIONS
Preheat oven to 140°C.
Spray a 1,5 litre ovenproof dish with not-stick spray.
In a bowl whisk the egg yolks until light and creamy.
Add the sugar little by little, beating well after each addition.
Sift in the flour and fold in.
Add the milk and mix lightly.
Add the bananas, lemon juice and rice.
Mix lightly.
In a separate bowl whisk the egg whites until soft peaks are formed.
Fold into the mixture.
Pour the mixture into the prepared dish and sprinkle the almond flakes on top.
Bake for 25 minutes or until cooked and golden brown.
Serve with cream or custard.
