Please Pass the Recipe

from one generation to the next

Banana pineapple and ginger cake

Banana, pineapple and ginger cake

Banana, pineapple and ginger cake

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

 

3 eggs

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.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

20 comments on “Banana pineapple and ginger cake

  1. k'skitchenchronicles
    September 2, 2017

    Such pretties 😍😍😍 ginger would incorporate such a warm and fuzzy feel 💛

    Like

  2. Francesca
    August 19, 2017

    Just lovely. A recipe for when I return.

    Like

  3. Eha
    August 18, 2017

    Well, Sandra, I do hope you take as a compliment that you are the only one posting in the ether where I read a recipe and say ‘ooh, must try this’ not being a baker a’tall, a’tall 🙂 ! SO interesting!!

    Like

    • ladyredspecs
      August 19, 2017

      Thanks Eha, it is a compliment indeed. I think it’s gone a bit quiet in WP land

      Like

      • Eha
        August 19, 2017

        Methinks everyone is having ‘instant connections’ on Facebook . . . and Instagram and . . . a little difficult time wise if one works fulltime !!

        Like

  4. mistimaan
    August 18, 2017

    Very yummy and tasty recipe

    Like

  5. Claudia
    August 18, 2017

    This sounds yummy!

    Like

  6. Bread, Baking and More
    August 18, 2017

    Yum, I can’t wait to give it a go.

    Like

  7. 10centsofdates
    August 17, 2017

    Hummingbird cake is something I discovered last year or so. This looks delicious. I love the addition of ginger. It was one of my kids’ first favorite flavors.

    Like

    • ladyredspecs
      August 18, 2017

      Crazy name, beautiful cake. The ginger works beautifully with the fruit, enjoy the variatiob

      Like

  8. katechiconi
    August 17, 2017

    Hummingbird Cake is one of my favourites, and I used to make mine with a passionfruit curd and cream cheese topping. This one, with less sugar and a bit of bite from the ginger, sounds much more my current cup of tea!

    Liked by 1 person

    • ladyredspecs
      August 17, 2017

      It’s amazing how our tastes change as we age don’t you think. I used to loathe ginger, now I look for ways to include it.

      Like

      • katechiconi
        August 17, 2017

        I did, and do have a sweet tooth, but since removing most of the added sugar from my diet over the past 6 months, my taste preferences have changed a lot. I find so many things too sweet these days, and find myself craving hot/spicy and tangy things far more.

        Liked by 1 person

  9. Ardys
    August 17, 2017

    That explains why you are such a good cook and why things are styled so nicely in your photos! I love hummingbird cake and if I was eating grains I would try yours… but a girl can dream! x

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on August 17, 2017 by in Baking, Cakes, Cooking, FODMAP diet, Food, Gluten Free, Gluten free baking, recipes and tagged , , , , , .
%d bloggers like this: