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Recipe Of The Week: Gluten-Free Banana & Walnut Cake

Recipe Of The Week: Gluten-Free Banana & Walnut Cake

We can't get enough of the amazing gluten-free recipes from My Relationship With Food. Try this tasty banana and walnut cake and show us your bake on InstagramTwitter and Facebook.

Ingredients:

  • 3 large eggs
  • 200ml rapeseed oil
  • 3 bananas, mashed
  • 225g coconut sugar, sifted
  • 225g fine cornmeal (polenta), sifted
  • 1 pinch sea salt
  • 2 tsp baking powder (gluten-free)
  • 100g walnuts, broken up
  • 100g sultanas

To garnish:

  • 220g Philadelphia (or other full-fat) cream cheese (or dairy-free cheese)
  • 80g slightly salted butter or coconut oil
  • 2 tsp custard powder
  • 4 tbsp icing sugar
  • 60g walnuts halves

Method:

  1. Preheat the oven to 325°F, gas mark 3, 160°C, (140°C fan-assisted).
  2. In a food mixer, or by hand, beat the eggs. Then add the sunflower oil.
  3. In a large mixing bowl sift the sugar, cornmeal, baking powder and salt, then add to the egg mixture. Beat until combined.
  4. Fold in the mashed bananas, then add the broken walnuts and sultanas.
  5. Line the base and sides of a non-stick 9in (23cm) spring form tin with parchment paper.
  6. Pour in the mixture and bake on the middle shelf of the preheated oven for 55 minutes.
  7. Remove from the oven when cooked and place on a cooling rack. After ten minutes, release the spring form tin and leave to cool.
  8. To make the cream cheese frosting, beat by hand the cream cheese and butter until smooth. Add the custard powder and icing sugar.
  9. When the cake is cooled, ice the cake, sides and top and decorate with walnut halves.

 

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