For her birthday, Persephone requested a "sun cake." I guess that's because she had a "moon cake" last year. Well, a sun cake would be round and yellow, sounds pretty easy. But she wanted this one to have sunflower seeds. A cake with sunflower seeds? Ye gods.
<p>After searching around a bit I found a recipe. In retrospect I'd say it's really more of a quickbread than a cake, but it was quite delicious, if I do say so myself — especially with the blazing yellow buttercream icing. It sure didn't stick around long. It was almost gone before I could take this picture. 
</p><p>Recipe via Eating with Pebbles
</p><p>Banana Sunflower Seed Cake
</p><p>INGREDIENTS
</p><p>2 medium overripe bananas
1 1/2 cups self-raising flour
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup castor sugar
1/2 cup vegetable oil
1 cup water
1/4 cup sunflower seeds
</p><p>METHOD
</p><p>1. Preheat the oven to 180 degrees celsius.
</p><p>2. Grease and flour an 8" round cake pan. Set aside.
</p><p>3. Mash the bananas in a bowl. Set aside.
</p><p>4. Sift the self-raising flour, salt and ground cinnamon in a bowl. Set aside.
</p><p>5. Mix the sugar, oil and water in a mixing bowl using a hand whisk. Add the mashed bananas and sunflower seed and mix well.
</p><p>6. Fold in the flour mixture using a wooden spatula and blend well.
</p><p>7. Pour the batter into the prepared cake pan.
</p>
8. Bake for 35 minutes or until a skewer inserted in the middle of the cake comes out clean.
Bart Everson
CC BY 2.0
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