I made this cake for the first time back in October as a housewarming present for one of my friends, wrapped it up in baking parchment and ribbons (in true ‘old school’ style) and presented it to them. To see that reaction upon taking the first bite was quite magical, gratifying even… eyes were shut, momentary pauses between bites which occurred in quick succession. This led me to award the cake the title of awesome. It really is. Pictured below is the cake made a second time (I almost forgot to photograph it, that was the last piece!) topped with chopped almonds before baking, another delicious option is to top it with walnuts and a glace icing once it has cooled(!).
This cake is very moist, very moreish, and has a delicious caramel or toffee aftertaste because of the honey used to sweeten the cake. It really is a superb recipe, suitable for gluten free diets and full of goodness.
Ps. There’s no xanthan gum or nasty preservative in this cake, just love…(a love of cakes, that is!)
1 cup Almond Flour
1/2 cup Rice Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 mashed bananas
1/4 cup honey
1/8 cup olive oil(or any other oil)
1/2 tbsp good vanilla extract
1/4 cup chopped walnuts/almonds to sprinkle on top.
* Mix almond flour, rice flour, salt, baking powder and soda in a large bowl.
* In a separate bowl combine bananas, honey, oil, vanilla and eggs.
* Mix wet into dry and transfer into a greased and lined loaf tin/ square pan if you don’t have a loaf tin.
* Bake at Gas mark 4(180°C or 160 for fan assisted) for 35 minutes.
NB. Allow to cool if you want to ice it with lashings of glace icing.
If you liked this recipe, hit the like button below or drop me a comment.