Banana Gateau
- 8 tablespoons (4 oz/100 g) butter, softened
- 4 oz (100 g) superfine sugar
- 2 eggs, room temperature
- pinch of salt
- 5 tablespoons yogurt
- 2 tablespoons rosewater
- 2 bananas, cut into thin slices
- 1 3/4 cups (8 oz/250 g) self-rising flour *
- 1/2 teaspoon baking soda
- 1 oz (25 g) chopped almonds
- confectioner's sugar
- Prepare Food Philosopher Brown Rice Flour Mix (you will have a bit left over...)
- 2 cups Brown rice flour (extra finely ground)
- 2/3 cup Potato starch (not potato flour)
- 1/3 cup Tapioca flour
- 3/4 teaspoon xanthum gum
- Source: Roberts, Analise. Gluten-Free Baking Classics, 2nd Edition. Chicago: Surrey Books, 2008.
- 1. Cream the butter and sugar together until light and fluffy.
- 2. Break the eggs into a small bowl, add the salt, and whisk with a fork.
- 3. Beat the eggs into the butter-sugar mixture.
- 4. Beat in the yogurt and the rosewater.
- 5. Add the banana slices and stir in very gently.
- 6. Sift the flour and baking soda into the mixture, add the almonds, and stir very gently until well blended.
- 7. Grease and flour a 7-7.5 in (17-18 cm) round cake pan and spoon in the mixture.
- 8. Leave to rest of 30 minutes.
- 9. Preheat oven to 350 degrees F (180 degrees C).
- 10. Bake the cake for approximately 1 hour or until a knife inserted into the center comes out clean.
- 11. Leave to cook and then sift a little confectioner's sugar over the surface.
butter, sugar, eggs, salt, yogurt, rosewater, bananas, flour, baking soda, almonds, s sugar, philosopher brown rice flour, brown rice, starch, tapioca flour, xanthum gum, roberts
Taken from www.epicurious.com/recipes/member/views/banana-gateau-52509541 (may not work)