August 16, 2010

Banana Hazelnut Cake (Gluten-free)

What's so special about a banana hazelnut cake apart from having a killer combination of nuts and banana, of course? Well it might come as a surprise when I tell you that this particular version has the unexpected ingredient of mashed potato in it. Yup. Mashed potato. The world of flourless cakes just got a tad more interesting, now didn't it?

Either I've lived under a rock for the most of my life (which might be partly true given the location I grew up in) or mashed potato is not the first thing that comes in to mind when thinking of cakes. I am always intrigued to try interesting recipes so of course I had to give this one a go, and I'm glad I did! The cake turned out to be so moist without being too dense, and may I say it myself, really delicious! And is it just me or do flourless cakes improve in taste the next day?

You could easily make a chocolate version of this cake by adding a couple of tablespoons of cocoa powder in the batter OR instead of bananas you could use finely grated carrots!

Banana Hazelnut Cake (Gluten-free)
(Recipe adapted from Sue Shepherd - The Gluten-free Kitchen)
Serves 12

4 eggs, separated
1,5 tsp vanilla extract
1 tsp gluten-free baking powder
1/2 tsp bicarbonate of soda
180g caster sugar
40g unsalted butter, softened
1 tsp ground cinnamon
150g cooled smoothly mashed potato*
2 medium ripe bananas, mashed
160g ground hazelnuts
1/2 cup chopped walnuts

pure icing sugar, for dusting
*and no, the cake won't taste like potato

Preheat oven to 180C and grease a 22cm springform cake tin. Place the egg whites, vanilla, baking powder and bicarbonate of soda in a bowl and beat until firm peaks form. Beat the egg yolks, sugar, butter and cinnamon until thick and creamy. In a separate bowl, combine the mashed potato, banana, hazelnut and walnuts. Fold mashed potato mix in to the egg yolk mixture, then gently fold in the egg white mixture. Spoon the batter in to the tin and bake for 20 minutes, then cover with foil and continue to bake for 15 minutes or until a skewer inserted in the middle of the cake comes out clean. Serve dusted with icing sugar.

Batter ready for the oven.

Dust with icing sugar