Friday, December 21, 2012

Allergy free banana spice cake recipe


Ingredients
  • ½ cup Nuttlex
  • ¾ cup light brown sugar, firmly packed
  • 2 tsps Orgran No Egg whisked with 70mls water until thick
  • 2-3 ripe bananas (about ¾ cup), mashed
  • ¼ cup goat’s milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence
  • 1½ cups Orgran all purpose flour
  • 1½ tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 level tsp ground cinnamon
  • Pinch ground cloves
  • Pinch ground nutmeg
  • Icing sugar, for sprinkling

Method
  • Heat oven to 180°C.
  • Grease and flour a 20cm square slice tin.
  • Using an electric mixer, cream the Nuttlex and brown sugar in a large mixing bowl.
  • Beat in the No Egg, goat’s milk, lemon juice, vanilla essence and mashed banana until blended.
  • Combine the remaining dry ingredients and spices in a separate bowl.
  • Stir the dry ingredients into the banana mixture until just combined.
  • Spread the cake mixture in the prepared slice tin.
  • Bake for 25-30 minutes or until cooked through.
  • Sprinkle with icing sugar.

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