Choc Orange Banana Cake

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

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Dairy but can be parve, vegetarian

You might think this cake is not done when you cut it but it is just really fudgy, especially if you use soft brown sugar.

If you to use this as a chocolate pudding serve warm with custard. If you use Potato Flour for Pesach its not so light and you may need a little more orange juice or water to help it.

5 medium eggs
500g (17oz) golden castor sugar or brown sugar
50g (2oz) ground almonds (almond meal)
50g (2oz) cocoa
100g (3½ oz) rice flour (or potato flour for pesach)
Small ripe banana
Juice of an orange (you can also add the zest if you wish)
250g (8oz) unsalted butter or dairy free spread
3 tsp gluten free baking powder

Pre-heat the oven to Moderate, 160ºC fan,, 170ºC, 340ºF, Gas 4. Line and grease a spring form tin (20cm- 8inch)

Slice the banana or mash it.

Using and electric mixer beat the sugar and butter together for 3 minutes. Add 2 eggs, the banana, almond meal, and cocoa, beat for another minute.

Now sieve in the rice flour and work into the mix - becomes quite stiff. Add remaining eggs, orange juice and beat for a further 3 minutes. This is quite a thick batter and you will need to use a spatula to help it into the baking tin.

Pour into tin, bake for between 50 minutes to 1 hour, it is cooked when a tooth pick or skewer comes out clean.

Allow to cool slightly before releasing tin so this helps the cake settle and hopefully it won't crack.

Dust with icing sugar or place some orange segments on top - not shown as my nephew could not wait to start eating this one - he's 4 next week, come to that his baby sister liked it too.

Gluten Free Sticky Chocolate Orange Cake