Flourless White Chocolate And Orange Blossom Banana Cake - Perfect for gluten intolerant cake fiends...

serves
16time needed
prep cookingredients
8difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
NUTRITION INFORMATION | ||
---|---|---|
Qty per 156g serve |
Qty per 100g |
|
Energy | 1745kJ | 1121kJ |
Protein | 15.9g | 10.2g |
Fat,total | 29g | 19g |
-saturated | 13.5g | 8.7g |
Carbohydrate | 26g | 16g |
-sugars | 21g | 14g |
Dietary Fibre | 4.66g | 2.99g |
Sodium | 210mg | 135mg |
Ingredients
- 250 grams White Chocolate
- 250 grams Almonds
- 150 grams Sugar
- 150 grams Butter Softened
- 6 Eggs
- 1 tsp Baking Powder
- 2 Australian Bananas
- 1 tsp Orange Blossom Water
Looking to lose Weight?
Join the new Weight Watchers Reimagined.
GET 50% OFF THE FIRST 3 MONTHS ON SELECT PLANS.Check It Out >
Method
- Preheat oven to 170°C (338F). Brush a square 20cm baking tray with melted butter or spray with vegetable oil spray. Line the base and side with non-stick paper.
- Combine the white chocolate and almonds together into a food processor and mix until it forms a crumbly texture. Set aside.
- Place the remaining ingredients, except the Australian bananas, into the processor until smooth. Add the chocolate and almond mix and whizz for another few seconds until combined. Pour into a prepared pan.
- Bake for 40 minutes, take it out and place Australian banana slices on top of the cake and cook for a further 10 minutes or until a skewer inserted into the centre comes out clean.
- Set aside to cool.