GLUTEN-FREE BANANA AND CARDAMOM CAKE

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I couldn’t decide whether I should post about this cake or not. It is one of the ugliest cakes I ever made and I don’t even know if it’s right to call it a cake because it has the consistency of a dense pudding. So I looked at it and I said NO and then I took a bite and I said YES. And it went on like that until it was finished. I noticed that even Marco took part in its disappearance so then I thought that maybe I could post about it anyway. I don’t completely trust my own taste you see, I realize that I can’t always be trusted for various reasons but when there’s someone else besides me who actually seems to enjoy the ugliest cake in the world I’m taking the plunge and here it is – The Very Dense Gluten-free Banana and Cardamom Cake! It doesn’t look nice but it has a great banana and cardamom taste!

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GLUTEN-FREE BANANA AND CARDAMOM CAKE

3 mature bananas
100 g / 3.5 oz sour cream
3 eggs
100 ml / 3.4 fl oz golden syrup
75 g / 2.6 oz melted butter
2 tsp ground cardamom
150 g /5.3 oz rice flour
50 g / 1.8 oz corn starch
1/2-1 tsp baking powder

- Mash the bananas and mix them with the sour cream.
- Add the eggs and stir well.
- Add the rest of the ingredients and mix well. I ran it all in a blender to get a really smooth, quite runny batter.
- Pour into a cake tin (mine was approx. 22 cm /8.6 inches in diameter) Bake in a pre-heated oven (175° C /347° F) until it passes the toothpick test, it takes about 20-25 minutes.
- Let it cool down a bit before eating.

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