The perfect celebration cake! Use different mould tins to create a spectacular results to make guests wow. This gluten free banana cake is great for birthdays, bridal showers, and high tea events.
Cake (gluten free)
Ingredients
125g Copha
125g castor sugar
1 lemon zested & juiced
2 eggs
2 ripe bananas, mashed
2 cups gluten free flour or chestnut flour
2 tsp baking powder (gluten free)
1 tblsp golden syrup
1/2 cup desiccated coconut
Method
Pre-heat oven to 170°C
In the work bowl of a food processor, cream the chopped Copha and sugar together until light and creamy
Add the lemon zest and eggs gradually to the Copha mixture
Remove the mixture from the food processor into a large mixing bowl
Fold through the mashed banana until well combined
Sift the flour and baking powder together and fold through the mixture
Finally stir through the golden syrup and desiccated coconut. Mixture should be a soft dropping consistency. If the mixture is still too thick, stir through 1-2 tblsp of water
Spoon the mixture into a greased and lined 24cm baking tin
Bake in the pre-heated oven at 170°C for 50-55 minutes or until cooked through
Turn cake onto a wire rack and cool completely before icing and decorating
Icing
Ingredients
30g Copha, melted
2 cups gluten free icing sugar
1 tblsp lemon juice
Zest of lemon to garnish
Dried banana chips to decorate
Method
Whisk together the melted Copha, icing sugar and lemon juice until well combined
Spread mixture generously over the cooled cake and decorate with the lemon zest and banana chips
Tips & Hints
This cake can be prepared with regular flour if you are not gluten intolerant. Banana can also be replaced with poached apple, pear or apricots. Store cake in an airtight container or tin for up to 7 days.
