A great cake recipe for any occasion:
Tear zest from orange and lime. Wring out juice from both. Peel and halve garlic and shallots. Finely chop rosemary needles. Soak chili in hot water for ten minutes and then finely chop.
Remove peel from bananas and mash into small pieces. Mix with lime zest and juice. Heat oil in a frying pan. Put all the ingredients for the marinade in a glass bowl form and stir well. Place in the refrigerator for about an hour. Turn once to the other side. Heat a grill pan and roast the drained fish in it for two to three minutes on each side.
Put the garlic, shallots and tomatoes on a baking tray and sprinkle with olive oil and salt. Roast in the stove at 200 °C for about an hour. Then cool and chop. Stir in half of the chopped rosemary. Fold in soaked and finely chopped chilies. Add lime juice and zest, olive oil and sugar and steep for about an hour. Add the remaining rosemary.
Mix mashed bananas with flour and add enough warm water to make a smooth batter. Fold in brown sugar and a tiny bit of salt. Heat oil in a frying pan and bake over medium heat, one to two tablespoons of batter at a time, for about two min, until ready to make small cakes.
Arrange red snapper on a plate. Add tortillas, put on salsa and add two to three small banana cakes to each. Top with O
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