Friday, August 19, 2016

无麸质香蕉蛋糕 Gluten Free Banana Cake.........Dedicated to our beloved Chihuahua Chloe

The month of August is the most eventual month for our household as both me and hubby as well as 2 of our fur babies celebrates each other's birthday. 

At our age, we no longer celebrate each other's birthday nor expect any forms of gifts. Instead, we channel our attention to our four legged babies with each passing year since they have shorter lifespan then we do. Hence, we cherish every moment single moment with my three fur kids.

We just recently celebrated the youngest 4th birthday and now its the chihuahua's turn to blow her 6 candles and make her doggy wish. Happy birthday Lil' Chloe! May you be merry and healthy always!

Gluten Free Banana Cake

Ingredients 材料

70g Mashed Bananas 香蕉泥
45g Grated Carrot 红萝卜丝
60g Tapioca Flour 木薯粉
20g Potato Flour 马铃薯粉
10g Corn Flour 玉米粉
1/4 Tsp Baking Powder 发酵粉
1 Grade A Egg 鸡蛋(大)
25g Olive Oil 橄榄有
5g Soft Brown Sugar 幼红糖
160g Purple Sweet Potatoes 紫薯 (mashed搅碎成泥)  

Method 做法

Preheat oven to 175C degrees.

Line and grease a 5" round cake mould.

Peel and wash purple sweet potato. Cut into cubes and steam for 20 min until softened. Immediately mashed it while hot. Transfer into piping bag and set aside.

Combine and sift tapioca flour, potato flour, corn flour and baking powder together into a bowl until evenly mixed. Set aside.

In another mixing bowl, combine egg and sugar. Whisk until light and fluffy.

Add mashed bananas and grated carrot. Mix well.

Stir in oil and mix till incorporated.

Add sifted flour ingredients and fold to combine. 

Transfer cake batter into cake pan and bake in the center rack of the preheated oven at 175C degrees for 30-35 mins until cooked.

Place the baked cake to cool on cooling rack before unmoulding. 

 Pipe the top with mashed sweet potatoes. Decorate with grated carrot.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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