So mamamia are holding a competition called Food Blogger Idol. The idea is that you make a recipe from scratch using products from Rachel’s yoghurt range. Prize is working as a food blogger at mamamia.
Well, FINALLY I finished my entry yesterday, and this was the result:
A sweet pile of gluten free goodness.
My life is spent getting distracted by my gorgeous little Miss H which is awesome, but also means things get done in stages. Unfortunately this time it meant I missed the deadline, but who cares? We have another tasty cake to eat….:)
Chocolate Banana Yoghurt Cake with Almond Praline Topping
Recipe by: Me
The Cake:
Ingredients:
2 cups organic coconut sugar
1 3/4 cups gluten free plain flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup yoghurt (in this case I used Rachel’s Wild Strawberry & Rhubarb)
1/2 cup warm water
1/2 cup macadamia oil
1 1/2 teaspoons pure vanilla extract
Method:
Preheat oven to 180C and place rack in the centre of the oven
Spray a 23 x 33 cm cake pan with a non-stick oil spray and line with baking paper. Set aside
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside
In another large bowl, whisk together the eggs, mashed bananas, yoghurt, water, oil, and vanilla extract
Add the wet ingredients to the dry ingredients and stir until combined
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out clean
Remove from oven. Leave in the tin for an hour then turn out and let cool on a wire rack
Now for the toppings….
Ganache:
Ingredients:
100g Lindt milk or dark chocolate (chopped)
3 tablespoons yoghurt
Method:
Place the chopped chocolate in a medium sized glass bowl on top of pot of boiling water. Don’t let the water touch the bottom of the bowl
Stir continuously with a spatula until all chocolate melted
Take off the heat and gradually add the yoghurt while stirring until all combined
Place in the fridge to completely cool
Using a spatula spread ganache over the top of the cake. Remember – it doesn’t have to be perfect….the rustic look is in!
Praline:
Ingredients:
½ cup castor sugar
¼ cup roasted whole almonds
Method:
Place about 30cm of baking paper onto the kitchen bench
Use a clean dry frying pan and place on the heat on the stove top.
Sprinkle sugar evenly across the base of the pan
Watch the pan until the edges start to melt and then slowly swirl the liquid sugar around the pan by holding the handle and lifting it off the heat
Keep doing this until all sugar is melted and it turns a golden colour.
DO NOT take your eyes off it or it will burn!
Pour immediately onto baking paper and spread thinly
After toffee cools and hardens place it in a blender or food processor with the almonds and blitz until you find the texture you want for the top of the cake. I like mine quite fine with some nice big chunks of nuts and toffee for visual effect and crunch
Sprinkle praline over the top of the cake and even some around the base (as I have done).
This will need to be eaten straight away as the praline will get soft sitting on the ganache too long. If it won’t be eaten immediately leave the praline off until just before serving.
Makes one massive cake 🙂
Enjoy CCxx
(I know we did…!)