I think everyone knows the feeling when you want some sweet snack. It may be easy to grab a cookie, however when you read labels of store boughten cookies, with the list of odd ingredients you probably leave them on the supermarket shelf. At least I would do. And go back home to bake something myself, so I know what is in it.
When the other day I found myself in the sweet tooth mood, I decided to do some baking. Something sweet, something good and something free of gluten. A scrape of the bowl tasted promising, and when I got taste of the final result it was like: “Oh, I will make this again!”
For this cake you will need:
100 gram sugar (granulated, barbados or palmsugar)
100 gram soft butter, plus some for greasing the tin
1 ripe banana
6-7 heaped tablespoons desicated grated coconut
3 heaped tablespoons riceflour
about 75 grams candied pineapple (see also variation 4)
You will also need:
a bowl, a mixer, a knife and board, a caketin, a small piece of non-stick baking paper (optional)
How it is made:
1. Preheat the oven to 180 degr Celsius. Grease the cake tin and cover the bottom with a piece of baking paper.
2. Put sugar en eggs in the bowl, and cream together, with the mixer. Add butter and mix well.
3. Peel the banana, break into pieces and mix it with the cream mixture in the bowl.
4. Add coconut and riceflour and mix well. Cut the candied fruit in smaller pieces and stir this in the mixture.
5. Put batter in the prepared cake tin and bake in the middle of the oven for 30-35 minutes. Test with wooden skewer, if it comes out dry cake is done.
6. Remove cake from oven, let it cool, first 5 minutes cooling in the tin.
This recipe does not contain gluten, so the cake will rise only a little, mainly because of the eggs.
Variation 1: Use tapioca flour instead of rice flour.
Variation 2: You can make this cake without banana, in this case you might add some extra sugar.
Variation 3: For a bigger and more fluffy cake use 3 eggs. Separate 2 of them in yolk and white. At step 2 use the 1 whole egg and the 2 yolks. Beat the eggwhites stiff and spoon them carefully through the batter after step 4.
Variation 4: Instead of candied pineapple, you can use a different kind of candied tropical fruit, or use 100 grams dried tropical fruit.
Dutch version of this recipe: Tropische cake