Chocolate and maple banana cake
serves
10
This is an edited extract from
Natural Cakes by Giovanna Torrico,
published by Hardie Grant North
America, distributed by Hardie
Grant Australia, AUD$39.99,
“The slightly bitter taste of the quinoa flour is balanced by the sweetness of the date paste and mashed banana in this scrumptious chocolate cake.” – Giovanna Torrico
Ingredients (16)
- 250g unsalted butter, melted, plus extra, to grease
- 100g quinoa flour
- 100g brown rice flour
- 2/3 cup (100g) cornflour
- 30g potato starch
- 1/2 cup (50g) cacao powder, sifted
- 1 tsp baking soda
- 120g coconut sugar
- 80g date paste (see notes)
- 1/3 cup (80ml) maple syrup
- 4 eggs
- 430g mashed bananas (about 3 bananas)
- 150ml milk
- 2 tsp vanilla extract
Chocolate ganache
- 1 cup (240g) sour cream
- 200g dark chocolate, melted
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C/180°C fan-forced. Grease a 24cm round springform pan and line with baking paper.
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2.Place all the ingredients in a large bowl and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
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3.Make the ganache by whisking the sour cream and chocolate until smooth and then spread over the top of the cake.
Recipe Notes
To make date paste, soak 450g pitted medjool dates in 1/2 cup (125ml) water for 4 hours. Transfer dates and soaking water to a food processor and process for 4 minutes. Scrape down bowl to make sure all dates are incorporated and process for another 4 minutes until smooth and creamy. Transfer to a jar and keep in the fridge for up to 3 months. Cake will keep for 2-4 days in the fridge, stored in an airtight container. Allow to come to room temperature before serving.
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