Monday, 14 May 2012
This week is Coeliac Awareness Week in the UK (from 14th to 20th May 2012) - it's something close to my heart as it runs on my side of the family.
Coeliac (or celiac) is a disease that affects around 1 in 100 people, it is an autoimmune disease causing the body’s immune system to wrongly attack itself when it comes into contact with gluten. Eating gluten damages the lining of the intestines, resulting in illness and poor absorption of food and nutrients. There is no cure, but thankfully if you follow a gluten free diet your body goes back to being healthy and happy again.
Katie, from Apple and Spice, is holding her first blogging event and she's inviting us to make something gluten free to help raise awareness of this condition, and to prove that going gluten free doesn't mean going without. For my entry I made up this rather lovely banana and coffee cake, with a sprinkling of chocolate chips for that little something extra. It's so light and moist you can leave the frosting off and just dust with icing sugar if you prefer.
Banana and Coffee Cake - Gluten Free
1 small ripe banana, mashed
110g/4oz soft light brown sugar
110g/4oz unsalted butter at room temperature
2 tablespoons coffee powder
110g/4oz gluten free plain flour, I used Doves
1 teaspoon gluten free baking powder
½ teaspoon bicarb of soda
2 tablespoons chocolate chips
Pre-heat the oven to 180ºC.
Put the eggs, mashed banana, light brown sugar, soft butter and coffee powder into the bowl of a freestanding mixer and whisk for 5 minutes on medium to high speed.
In a medium sized bowl, mix together the flour, baking powder and bicarb of soda. Pour the flour mix onto the egg batter and gently fold in with a large spoon or spatula.
Divide the mixture between 2 lined cake tins 20cm/8" in diameter. Sprinkle a tablespoon of chocolate chips onto the cake batter and bake for about 20 minutes (until springy to the touch). Cool before frosting.
80g unsalted butter at room temperature
250g icing sugar
1-2 tablespoons coffee powder depending on how strong you want the frosting to be
1 tablespoon milk
Whisk the butter and icing sugar together in a large bowl using either a hand held electric mixer or a freestanding one, on a slow to medium speed.
In a small bowl, mix the milk and coffee powder together, then slowly add to the butter and icing sugar mixture. Turn the speed up to to a high speed and whisk for about 5 minutes until the frosting is light and fluffy.
Divide the frosting in half and use one half to fill the cake and the other half to ice the top of the cake.
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