Enjoying those last warm days before winter comes can be some of the best days, why not make them even sweeter with a delicious slice of this Banana and Blueberry Cassava Flour Cake.
INGREDIENTS:
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80g solidified coconut oil
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40g (1/4 cup) coconut sugar
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1 small lemon, rind finely grated, juiced
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1 tsp vanilla extract
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3 eggs
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35g (1/4 cup) Three Spades Cassava flour
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2 small bananas
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85g (3/4 cup) almond meal
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2 1/2 tbsp arrowroot (tapioca flour)
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2 tsp gluten-free baking powder
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125ml (1/2 cup) light coconut milk
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75g (1/2 cup) frozen blueberries, thawed on paper towel
- Rice malt syrup, to drizzle (optional)
METHOD:
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Step 1:Preheat the oven to 180C/160C fan forced. Grease base and side of a 19.5cm (base measurement) springform cake pan and line with baking paper.
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Step 2: Use electric beaters to beat the coconut oil, sugar, lemon rind and vanilla in a bowl until pale and creamy. Beat in 1 egg and 1 tbs of the cassava flour. Repeat with the remaining eggs and cassava flour until combined (mixture may curdle slightly).
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Step 3:Thinly slice half a banana. Drizzle with a little lemon juice to prevent discolouration. Set aside. Use a fork to mash the remaining banana.
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Step 4:Add the almond meal, arrowroot, baking powder, coconut milk, mashed banana and 1 tbs lemon juice to coconut oil mixture. Stir until combined. Spoon into prepared pan and smooth the surface. Sprinkle with blueberries. Top with sliced banana. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
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Step 5: Drizzle with rice malt syrup, if using.
Enjoy this gorgeous recipe adapted from taste.com