I know. The cake is maybe titled express, but so is not publishing this post…
I’ll not bother you with the different reasons why I’ve been away for so long, but I promise to tell you more about one of them soon.
Until then, you would not mind to have a piece of cake, would you ? And today’s special is persimmon or banana & chocolate. And for those of you on a gluten free diet, the good news is you can have it too.
I’ve baked this cake several times with different flavour and flour combinations – and tin shape too- and I like it each time. I still would like to try a savoury version as well. I bet it can be a tasty alternative to bread.
It’s Flo Makanai‘s gluten and dairy free express cake, from her book about food intolerance: Les Intolérances Alimentaires Cuisiner Gourmand Autrement.
Since the digestive disorder I started to have last year and that lasted for almost a year (with still relapse from time to time) I’ve been curious to read about related topic, even if I do not have any particular food intolerance myself. I can’t recommend enough her book, a very informative read -available in French.
I’ve fully adopted this recipe for several reasons.
The first one, obviously is because the cake is good and the recipe works fine.
The other reason is because it really is express. You’re done in 10 minutes for the preparation and half an hour later your kitchen smells good and sweet.
And the last reason I like it is because it offers possibility to bake without the usual baking ingredients. It may happen you run out of eggs or butter and this recipe will help you out.
The texture is dense and the fruit purée brings moisture and flavour. And as Flo mentionned the choice of olive oil used is important as it may overpower the taste of your cake.
Flo Makanai’s Gluten and Dairy Free Express Cake
200g gluten free flour mix*
100g blond sugar cane (I usually put 80g)
5g or 1 1/2 tsp of baking powder
200g unsweetened fruit purée or compote
100g olive oil
Preheat oven to 180°C. Mix flour, baking powder and sugar. Add remaining ingredient and stir well.
Pour batter in a greased cake tin and bake for about 35 minutes, when cake is nicely golden, or until a knife inserted in the middle of the cake comes out clean.
*following Flo’s instructions and proportions I’ve made a mix of 100g corn starch + 60g brown rice flour + 40g coconut flour
