Banana ๐ Almond & Chocolate Cake
Anyone that has moved abroad knows what a challenge it are often . Luise still has many of her closest friends and family in Denmark and she or he lights up like fireworks whenever we are here. It literally took her 2 minutes to start out talking with an entire stranger on the train from the airport. So in the week we are pretending that we are a Copenhagen family. If all goes well, we decide to move here by the time Elsa starts school. We are staying during a cute little apartment on the 5th floor on Vesterbro and Luise drags her 8 months pregnant body up all the steps with the most important smile on her lips.
First time I baked this cake was a couple of weeks back when Luise craved a cake on a daily Tuesday. Her biggest craving during this pregnancy has been watermelon, so when she finally wanted something else, i used to be happy to bake something for her (and Elsa and myself!).
We shot this before we left, but to form sure that I had the measurements right, I baked it again just last night. I couldn’t find any baking pans during this apartment’s small pantry kitchen and had to bake it during a sauce pan, but it also clothed just great. So this recipe truly has been tried and tested.
It can best be described as a chocolate and almond version of a banana bread/cake. The ingredient list is brief and therefore the method very uncomplicated and can therefore suit all sort of bakers. The cake features a rich bitterness thereto from all the cacao and works especially well with some fresh strawberries and a dollop of yogurt. It holds up well within the fridge and truly tastes even better on the second day.
For the photos, I covered it during a cappuccino ganache, but it’s entirely optional. The cake is of course gluten free and dairy free. I haven’t tried to form it vegan this point , but if anyone tries and succeeds, please leave a comment and tell us your method for replacing the eggs.
Banana, Almond & cake
This recipe involves tons of cacao, so confirm to settle on an honest tasting one. It’s a quite small cake but very rich, so 10 servings should still be enough.
200 g / 2 cups / 500 ml almond flour
25 g / 1/3 cup / 6 tbsp unsweetened cacao powder
1 tsp leaven
sea salt
2 eggs
2 bananas
1/3 cup / 80 ml cold pressed rape oil or vegetable oil
1/2 cup / 120 ml syrup or honey
Preheat the oven to 180°C / 356°F.
Add almond flour, cacao powder, leaven and sea salt to an outsized bowl and put aside .
Crack the eggs into a medium size bowl and beat for a few minute. Mash the bananas with a fork and increase the eggs along side oil and syrup. Beat until all is well combined. Add the wet ingrediens to the dry ingrediens and use a whisk to stir until everything is mixed. Grease a small/medium size baking pan with oil. Mix a touch almond flour with cacao powder and coat the edges with the mixture to stop the cake from sticking to the pan. Pour the batter into the greased form and bake for about 45 minutes. Remove the cake from the oven and permit to chill completely before carefully tilting it out of the pan and adding the ganache. Serve with fresh berries and a dollop of turkish yogurt.
Cappuccino Ganache80 g / 3 oz bittersweet chocolate (70%)
1 single shot (4 cl) hot espresso or strong brewed coffee
4 tbsp heated milk of choice (plant based or regular)
Chop the chocolate into small pieces and place during a bowl. Pour the recent espresso and heated milk over the chocolate and leave for a moment to melt. Use a spoon to stir until completely smooth. Pour the ganache over the cake and watch as is firms up. If the ganache thickens before you've got poured it over the cake, you'll melt it again over a water bath.
This recipe involves tons of cacao, so confirm to settle on an honest tasting one. It’s a quite small cake but very rich, so 10 servings should still be enough.
200 g / 2 cups / 500 ml almond flour
25 g / 1/3 cup / 6 tbsp unsweetened cacao powder
1 tsp leaven
sea salt
2 eggs
2 bananas
1/3 cup / 80 ml cold pressed rape oil or vegetable oil
1/2 cup / 120 ml syrup or honey
Preheat the oven to 180°C / 356°F.
Add almond flour, cacao powder, leaven and sea salt to an outsized bowl and put aside .
Crack the eggs into a medium size bowl and beat for a few minute. Mash the bananas with a fork and increase the eggs along side oil and syrup. Beat until all is well combined. Add the wet ingrediens to the dry ingrediens and use a whisk to stir until everything is mixed. Grease a small/medium size baking pan with oil. Mix a touch almond flour with cacao powder and coat the edges with the mixture to stop the cake from sticking to the pan. Pour the batter into the greased form and bake for about 45 minutes. Remove the cake from the oven and permit to chill completely before carefully tilting it out of the pan and adding the ganache. Serve with fresh berries and a dollop of turkish yogurt.
Cappuccino Ganache80 g / 3 oz bittersweet chocolate (70%)
1 single shot (4 cl) hot espresso or strong brewed coffee
4 tbsp heated milk of choice (plant based or regular)
Chop the chocolate into small pieces and place during a bowl. Pour the recent espresso and heated milk over the chocolate and leave for a moment to melt. Use a spoon to stir until completely smooth. Pour the ganache over the cake and watch as is firms up. If the ganache thickens before you've got poured it over the cake, you'll melt it again over a water bath.
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