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. 1. Cream the butter and sugar together until light and fluffy.
2. 2. Break the eggs into a small bowl, add the salt, and whisk with a fork.
3. 3. Beat the eggs into the butter-sugar mixture.
4. 4. Beat in the yogurt and the rosewater.
5. 5. Add the banana slices and stir in very gently.
6. 6. Sift the flour and baking soda into the mixture, add the almonds, and stir very gently until well blended.
7. 7. Grease and flour a 7-7.5 in (17-18 cm) round cake pan and spoon in the mixture.
8. 8. Leave to rest of 30 minutes.
9. 9. Preheat oven to 350 degrees F (180 degrees C).
10. 10. Bake the cake for approximately 1 hour or until a knife inserted into the center comes out clean.
11. 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)