The amount of sweetener can be adjusted according to how sweet you prefer your cake, but also if you’re using a sweetened apple sauce or not.This is to avoid the banana taste to come through in the cake. I used both banana and apple sauce, even though they have a similar function.Use ripe banana and mash it well not leaving any big lumps left.Since this cake is both gluten and sugar free, made with very little fat it is great to serve for both breakfast, afternoon snack or dessert. Icing on the cake is of course the crumble that add a lovely texture and cozy feeling to the cake. To get a warm tasting feeling the cake is flavored with vanilla extract and a little cardamom, which just pairs so well with the slightly sweet and sour raspberries. It also includes yogurt and “butter milk” that also add a wonderful juiciness, makes the cake light, helps it rise and add a lovely fresh and slightly tangy taste. Instead of using butter/oil it is made with ripe mashed banana and apple sauce, which adds moist, sweetness and make the cake juicy. But to make a sweet, juicy and moist cake you really don’t need to use lot of butter or oil! This cake is both super juicy, moist, tender and sweet but still light and fresh at the same time, made with only one tablespoon coconut oil. Of course they taste good and are very juicy and moist, but I always feel a bit overwhelmed and get that heavy feeling that almost puts me in a food coma. Oh how I love a good, delicious and moist cake! Especially when it’s made with seasonal fruits and berries! As much as I love a good cake I really don’t enjoy eating heavy cakes made with lot of butter or oil.
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