I was trying to come up with a way to use rice flour and remembered some lovely dishes I had in Japan. Thinking of some the sweets made from rice flour, I decided to make a banana cake. The chocolate chips added a delicious but subtle taste.
Sugar 3/4 cup (150 g)
Vegetable oil 4 tbsps
Milk 6 tbsps
Rice flour 1 cup (200 g)
Baking powder 2 tsps
Chocolate chips 1 tbsp
Mash two of the bananas well in a wide bowl.
Add the eggs and mix well. I use an electrical whisk, my trusted hand-held blender Braun.
Add the sugar, oil and milk and whisk for two minutes.
Add the rice flour and baking powder and mix with a wooden or rubber spatula. Then whisk at high speed for a few minutes. In the case of rice flour there is no gluten and so you can whisk well to get in as much air as you can.
Line a round baking tray with greased butter paper and pour in the batter. Slice the remaining banana and arrange on top of the batter. Sprinkle the chocolate chips on top.
Preheat the oven at 180 degrees C and bake the cake at 170 degrees C for 45 minutes. Check after 35 minutes and stop when a toothpick poked into the centre of the cake comes out clean.
Bournvita rock — this is something that happens to me quite often. I love drinking a cup of hot Bournvita in winter. In summer, however, I prefer cold milk with Nesquik. By the time winter rolls around again, the Bournvita is a lump of hard brown rock.
Usually, I throw it away. This year, I decided to try and use it.
I poured boiling water over the lump and left it to soften. A couple of days later, it had melted into a thick syrupy liquid. I used it to make fudge cake.
(Serves 5 persons)
All-purpose flour 1 cup Butter 180 g Eggs 2 Baking powder 2 tsps Bournvita syrup 1 1/2 cups
Using a stand mixer, cream the butter. I used Amul salted butter, so there is no need to add salt. Add the eggs one by one. Sift the flour and baking powder and add a spoonful at a time. Add the Bournvita syrup.
Grease a 9” round baking dish and pour in the batter. Bake in a 160 degree C preheated oven for 60 minutes.