I have been searching for a yummy little sweet to make that is nutritious, wholefood based and easy on the fructose load. For those of you who don't know what i'm talking about (fructose schmooctose), you can read a general run down Here. On reviewing all the acceptable foods that have the correct ratio of glucose to fructose, it becomes clear that making wholefood sweets is challenging with a capital CHA when you are looking to follow a low fructose diet.
But do not fear. Where this is a need for cake, there is a way. I am nothing if not moronically persistent!
And that is where this delicious, moist, healthy cake comes along. Its gluten free, dairy free, great for recovery from a long workout, has a decent amount of protein and super easy to make.
Banana Almond Cake
Serves 8
4 Eggs, separated
2tsp Vanilla Essence
1tsp Baking Powder
1/2tsp Bicarb Soda
1/4cup Maple Syrup
1tsp Cinnamon
200g Potato cooked with the skin on then blended
2 ripe Bananas, mashed
1cup Almond Meal
1/2cup Walnuts, chopped
Line a 24cm round cake tin with baking paper and heat the oven to 180C.
Beat the egg whites, baking soda, bicarb soda & vanilla essence until soft peaks form. Set aside.
In a separate bowl whisk egg yolks, maple syrup & cinnamon.
In a 3rd bowl mix the mashed potato, banana, almond meal & walnuts until combined.
Mix together the egg yolk mixture with the banana mixture.
Gently fold in 1 spoon full of egg white mixture at a time into the banana mix and combine gently so that the air remains.
Spoon into tin and bake for 20 minutes, then cover and bake for a further 15 minutes. If after this time the cake is still a bit moist, you can cook for a further 5 minutes, uncovered. Allow to cool & serve or keep refrigerated.
This cake is so delish I even had a McDonalds eating co-worker ask for a slice. I might even let him have a piece. Maybe.
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