Recipe: Circular Flour-less White Chocolate Cake with Orange Blossom and Banana

Bananas are a nutrient-packed superfood provided by nature in their own biodegradable packaging. They are a perfect, easy, portable snack loaded with essential vitamins and minerals and offer a long-lasting energy boost.

They are also great to top off recipes and thanks to Australian Bananas we have some delicious healthy recipes to share with you.

Circular Flour-less White Chocolate Cake with Orange Blossom and Banana

Serving size: 12 slices
Prepping time: 15 minutes
Cooking time: 50 minutes

250g white chocolate
250g almonds
150g low G.I cane sugar
150g butter at room temperature
6 eggs
1 tbsp baking powder
1 tbsp orange blossom water

100g butter at room temperature
100g icing sugar
2 bananas

flourless banana cake

Preheat oven to 170°C (338F). Brush a round 22cm springform pan with melted butter or spray with vegetable oil spray. Line the base and side with non-stick baking paper.
Combine the white chocolate and almonds into a food processor and mix until it forms a crumbly texture. Set aside.
Mix the remaining ingredients in the processor until smooth.

Add the white chocolate and almond mixture and blitz for another few seconds until combined. Pour into a prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

To create the topping, use an electric mixer on medium speed, beat the ingredients together for 4 minutes or until light and fluffy. Spread over the cake and top with fresh Cavendish banana slices.

Tip: If using Cavendish bananas, to keep them fresh and from turning brown, brush with fruit juice such as apple or pineapple juice. Alternatively, use Ladyfinger bananas which won’t lose their yellow colour.

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