sharing recipes from one generation to the next
In my working life I was a cook for a catering company. The kitchen staff cooked breakfast and lunch for our little shop front cafe, but the majority of our work was for high end corporate clients. It was demanding work that required an eye for detail, high energy and long hours.
One of my favourite jobs was baking the cakes for the cafe’s coffee crowd. As well as being delicious and gorgeous to look at, it was important that on a slow week the cakes kept well, because sales equal profit, waste equals loss. Because cakes with fruit or vegetables on their ingredient list are inherently moist they featured prominently in our cake display, but it was never just plain old banana cake, but Hummingbird Cake with both banana and pineapple.
I’ve converted the original recipe so it’s gluten free, swapped the canned pineapple for fresh and reduced the sugar content. I also added chopped crystallised ginger to reinforce the fruity tropical flavours.
I would have baked a large round cake for the cafe, topped it with a thick layer of whipped and sweetened cream cheese and artistically decorated it with dried pineapple slices and crushed banana chips, but with no-one to impress but myself, I chose a simple scatter of sliced almonds as the cake’s crowning glory. Making cup cakes is my way of controlling portion size and minimising weight gain
This is a wonderful stay fresh recipe that just gets better as the days pass.
Banana, Pineapple and Ginger Cake
1 cup almond meal
1 cup GF Plain flour
1 cup buckwheat flour
1/2 teaspoon xantham gum
2 teaspoons baking powder
3/4 cup castor sugar
1/2 cup natural yoghurt
1 cup neutral oil ( I used liquid coconut oil )
3 bananas, roughly mashed
225g fresh ripe pineapple, finely chopped in the food processor
1/2 cup crystallised ginger, roughly chopped
1/2 cup flaked almonds
Preheat the oven to 180C and line a 25cm cake pan with baking paper. Alternatively line 18 deep cup cake moulds with paper cases.
Put the dry ingredients into a large bowl and use a wire whisk to incorporate them thoroughly.
In a second bowl whisk together the wet ingredients until thoroughly emulsified.
Make a well in the centre of the dry ingredients, pour in the wet mixture and add the chopped ginger.
Lightly fold the mixtures together.
Fill the paper cases almost to the top, scatter over some pieces of flaked almond then bake until puffed, golden and firm to the touch, 20 – 25 minutes. A large cake will take about 1 hour.
Remove the cakes from the tin and cool on a wire rack.
Store in an airtight container.