LEMON BANANA GLUTEN FREE CAKE

Page 1

175g granulated sugar

225g peeled banana approx 3 banan

Zest of 3 lemons

3 eggs

100g cornmeal

125g cornflour

5ml baking powder

75g melted butter

225g icing sugar

lemon juice

 

Serves: 1 cake

Source: Dan Lepard

 

METHOD

Preheat oven to 160C

Prepare a tin, I use a 24cm x 21cm flexibel cake tin, buttered and lined with silicone paper.

Weigh the sugar into a large bowl and add lemon zest.

Weigh cornmeal and keep ready

Weigh cornflour with baking powder, keep ready

Gently melt butter

Once all prepared, add bananas in chunks to sugar and lemon zest

Mix with an electric hand whisk until the bananas break up make a paste with sugar.

Add eggs and mix well

Add cornmeal, mix in

Add cornflour and baking powder through a sieve, mix in

Pour in melted butter

The mix is quite runny, pour into prepared tin and bake for 25-30 minutes until golden and skewer comes out clean

Leave to cool in the tin.

 

I ice the cake with icing sugar and lemon juice, the orginal recipe uses a cream cheese frosting.