A beautiful moist cake, perfect for afternoon tea!
- ½ cup butter (or Nuttelex)
- 1 cup caster sugar
- 1 cup fine rice flour
- ½ cup gluten-free cornflour
- ½ cup tapioca flour
- 1 teaspoon xanthan gum
- 2 eggs, beaten
- 1 cup mashed ripe banana
- 2 teaspoons cream of tartar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- Preheat oven to 175ºC/155ºC fan-forced.
- Lightly grease and line with baking paper a 23 cm square cake tin.
- Cream butter (or Nuttelex) and sugar together.
- In another bowl beat eggs until light and fold into the butter mixture. (This will start to look curdled at this stage.)
- Press bananas through a sieve and add the lemon juice. Blend with the creamed mixture and eggs. Sift the flours, cream of tartar, bicarbonate of soda and salt into a separate bowl. Add the xanthan gum. Mix the flour mixture quickly into the banana mixture with a wooden spoon until the mixture resembles a batter.
- Pour into the cake tin and bake in the oven for about 1 hour. Check the cake is ready by pressing lighty on the top. If it springs back it is cooked. (Alternatively, insert a skewer into the middle of the cake. If it comes out clean, it is ready.)
- Allow to stand for 3 minutes, then remove from the tin and allow to cool on a wire rack. Serve warm.
Cook’s tip: If the top of the cake looks cooked but the inside is still raw, place some foil over the top and continue to bake until cooked through.
Kids & Teens: Special Occasion Food
Per serve: fat 11.2 g, saturated fat 2.1 g, protein 2.6 g, carbohydrate 49.5 g, sodium 233 mg, energy 1270 kJ (304 Cal), GI high