ba­nana co­conut cake with date ic­ing

donna hay - Fresh + Light - - Gloriously Gluten-Free -

1 cup (250g) mashed ba­nana (about 4 ba­nanas) 1 egg

¼ cup (60ml) light-flavoured ex­tra vir­gin olive oil ¾ cup (210g) nat­u­ral Greek-style (thick) yo­ghurt 1 cup (160g) buck­wheat flour

¾ cup (60g) des­ic­cated co­conut

½ cup (85g) ra­padura su­gar

1 tea­spoon bi­car­bon­ate of (bak­ing) soda 1 tea­spoon ground cin­na­mon

date caramel ic­ing

18 fresh dates (270g), pit­ted ⅓ cup (80ml) co­conut milk 1 tea­spoon vanilla bean paste Pre­heat oven to 160°C (325°F). Place the ba­nana, egg, oil and yo­ghurt in a large bowl. Add the flour, co­conut, su­gar, bi­car­bon­ate of soda and cin­na­mon and stir well to com­bine.

Pour into a lightly greased 18cm round cake tin lined with non-stick bak­ing pa­per. Cook for 50–55 min­utes or un­til cooked when tested with a skewer. Set aside to cool slightly in the tin be­fore turn­ing out onto a wire rack to cool com­pletely.

To make the date caramel ic­ing, place the dates in a bowl and cover with boil­ing wa­ter. Set aside for 10 min­utes. Drain, place in a large bowl with the co­conut milk and vanilla and, us­ing a hand-held blender, blend un­til smooth and creamy.

Cut the cake in half hor­i­zon­tally and spread the bot­tom layer with half the ic­ing. Top with the re­main­ing cake and spread with the re­main­ing ic­ing. Serve. SERVES 8–10.

he smooth date caramel ic­ing el­e­vates this deca­dent ba­nana co­conut layer cake from good to great. A breeze to whip up, it trans­forms just three in­gre­di­ents into an amaz­ing bu ery spread.

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