Banana Gateau

Name: Banana Gateau
Ingredients: 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.

17 ingredients

11 steps

Ingredients

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.

Directions

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.