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The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering. This cake is dreamily good with a perfect balance of mouth watering moistness and crumb. The deep brown sugar and banana flavours transporting us wistfully to tropical climes. Each time I've made it for home or salon, it's gone in a flash.
Ingredients:
375g bananas
375g dark brown sugar
375 gluten free plain flour
370ml milk
40ml sunflower oil
4 eggs
1.5 tbsp vanilla essence
1.5 tbsp bicarbonate of soda
1 tbsp baking powder
¼ tsp xanthum gum
Icing sugar to dust
Method:
Preheat oven to 170⁰C. Grease a Bundt tin.
In a large bowl beat the bananas & sugar for a couple of minutes, then add the eggs one at a time beating between each addition. Add the milk, oil & vanilla and beat again for a another minute.
In a bowl mix the flour, baking powder, bicarb of soda & xanthum gum, then add this to the wet mixture & beat together until everything is fully combined.
Pour the batter into the prepared tin and bake for appx 65-75 mins.
Once the cake is ready a skewer inserted into the centre will come out clean.
Enjoy.
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
