Isolation Baking

Gluten-free Banana-Pommegrante Cake with salted Caramel from Our Food Stories.

Ingredients (for a 18-21cm- springform pan)

Cake batter

  • 3-4 eggs (depening on the size)
  • 120g sugar
  • 50g butter
  • 170g rice flour
  • 2 tsp organic baking powder
  • 3-4 ripe bananas (we used 280g banana puree)
  • 1 vanilla bean
  • 1 dash of cardamom

Pomegranate curd

  • 30ml lemon juice (1-2 lemons)
  • lemon zests of 1-2 lemons
  • 50ml pomegranate juice (the best freshly pressed)
  • 40g butter
  • 120g sugar
  • 2 eggs (size m)

Cream cheese frosting

  • 175g cream cheese
  • 80g butter, soft
  • 300g icing sugar

Salty-caramel

  • 100g sugar
  • 50g butter
  • 100g heavy cream
  • 1 dash of sea salt

Cake batter

Preheat oven to 175°C (350°F) top/bottom heat. Line a springform pan with baking parchment and grease the sides. Liquify butter and let cool down for a moment. Separate eggs. Beat egg whites half stiff, continue beating and gradually add half of the sugar. Beat 1- 2min longer. Beat remaining sugar and salt together with the egg yolks for 2min until creamy, then fold the egg yolks gently in the beaten egg whites. Fold in the liquid butter. Blend rice flour, baking powder and cardamom and sieve in 3 portions to the egg mixture and stir in with a spatula or cooking spoon. Puree bananas together with the vanilla pulp and stir gently in the batter. Fill the cake batter into the springform pan and bake for ca. 45-50min on the middle oven rack. Let cool down for 10-15min, then remove from springform and place back on the cooling rack.

Pomegranate curd

Put the lemon juice, lemon zests, pomegranate juice, butter and sugar into a metal bowl and bring water to boil in a pot – it should simmer lightly. Place the metal bowl on the pot just above the simmering water or slightly into. Stir the ingredients until the butter has melted. Whisk the eggs in a separate bowl and pour slowly into the metal bowl while whisking constantly. Stir for 10-15min constantly until you get a nice creamy consitence. Let cool down and stir once a while, then place in the fridge until it turns more solid. Cut banana cake into 4 layers –  you can use a long bread knife. Spread half of the curd on the bottom and third layer of the cake and leave in the fridge until you´ve prepared the cream cheese frosting.

Cream cheese frosting

Drain the cream cheese with a kitchen towel or similar, if it has a soft consistence. Sieve icing sugar. Stir butter for 1-2min with the dough hook of your mixer, then add gradually the icing sugar and in the end the cream cheese. Add some milk (by tablespoons), if the frosting is to firm. Spread frosting on the second cake layer. Fill frosting into an piping bag with a round icing tip. Put the cake layers on top of each other and fill the gasps between the cake layers with frosting – it should oozes out a bit of the gasps. Then smooth the sides with a triangle spatula or similar. Spread more frosting on the cake top and flatten with the spatula. Leave the cake in the fridge 15min before you start serving.

Salty christmas caramel

Caramelize sugar in a pot or pan, then add gradually butter cubes, stir, add heavy cream and sea salt. Let cook for 3min, then let cool down for a moment until it has the perfect consistence to pour on top of the cake. Garnish with pomegranate seeds. Bon appéit!

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