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.
Ingreadient:
- 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
- 30g Copha, melted
- 2 cups gluten free icing sugar
- 1 tblsp lemon juice
- Zest of lemon to garnish
- Dried banana chips to decorate
Direction:
- 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
- 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
