Recipe: Gluten free banana and confiture de lait (or dulce de leche) cake
with sour cream and cream cheese frosting
I held a couple of ateliers on Friday and Saturday where some truly lovely people and their gorgeous little people came to my house for tea and cake and to put together an advent calendar. We had a wonderful time coating paper and the surrounding areas with colour, glue and glitter!
I’d brought what seemed like a ton of chocolate to fill the advent calendars, but I was a little concerned about the little people and just how much chocolate may have been consumed before it went into the calendars! So whilst the workspace was cleared and the work had a little time to dry and before I brought out the chocolate, I served chocolate milk and cake.
It seemed to have worked! Only a few were consumed or fell into pockets for later. So feeding them cake beforehand worked splendidly!
DM calls this my ‘caramel cake with banana’ and he’s probably right. But it didn’t stop him eating two pieces and offering to consume the remaining ‘horrible item’ as he was sure the kids wouldn’t like it at all! But I saw through his thinly veiled subterfuge and consoled him with an offer to bake another one over his Christmas break.
The frosting recipe makes enough to cover the cake, but I only decorated the top. I served the remaining frosting on the side.
Gluten free banana and confiture de lait (or dulce de leche) cake
- 120 grams sour cream
- 1 teaspoon bicarbonate of soda
- 115 grams unsalted butter (at room temperature)
- 225 grams of vanilla infused caster sugar (I leave my washed vanilla pods in the sugar to infuse it, but you can use plain caster sugar if you wish)
- 2 eggs
- 3/4 teaspoon of vanilla concentrate (I use Taylor & Colledge Pate de vanille available from Migros)
- 250 grams of your preferred gluten free flour mix
- 1 teaspoon of guar gum
- 1.5 teaspoons gluten free baking powder
- ¼ teaspoon salt
- 2 medium bananas mashed (approximately 1.5 cups)
- 180 grams dulce de leche
Preheat oven to 180 degrees. Grease and flour your cake tin.
Stir the sour cream and bicarbonate of soda together and put to the side.
Using an electric beater, cream the butter and sugar together.
Add in eggs and vanilla, mixing until well combined.
Mix in flour, baking powder, guar gum, salt, bananas, dulce de leche and sour cream. Stirring after each addition until well combined.
Pour mixture into buttered and floured cake tin and bake for 50 – 60 minutes or until a skewer inserted into the center of the cake comes out clean.
Leave cake in the tin for 10 minutes to cool, then remove and leave to cool completely on a wire rack.
Sour Cream and Cream Cheese Frosting
- 200 grams of cream cheese
- 120 grams sour cream
- 70 grams of icing sugar
Mix all of the ingredients in a bowl until well combined.
To assemble cake, spread frosting over the cooled cake.