Banana, Pumpkin Caramel Cake – Gluten Free
adapted slightly from Harry Eastwood
3/4 cup (6 oz / 170g) light brown sugar
1 cup (250 ml) butternut squash or pumpkin puree
1 tbsp vanilla extract
1/3 cup (1.6 oz / 45g) rice flour (white or brown)
1 cup (4 oz / 110g) ground almonds
2 tsp baking powder
1/4 tsp salt
1/2 cup (3 oz / 85g) roughly chopped macadamia nuts, brazil nuts or pecans
1/2 cup (125 ml) of roughly mashed banana
banana slices to decorate
1/4 cup (2 oz / 55g) butter
1/2 cup (4 oz / 110g) light brown sugar
3 tbsp boiling water
Dulce de leche to serve
Preheat your oven to 350 degrees F (180 degrees C), and line an 2″ (5cm) deep, 8.5 ” (22cm) square pan with baking paper, and grease the paper a little.
In a large mixin bowl, wisk the eggs and sugar until they’re a pale cappucino colour (about 5 minutes). Beat in the butternut squash/pumpkin puree and vanilla. Whisk in the flour, round almonds, baking powder and salt. Then using a spatula, fold in the chopped nuts and mashed banana.
Pour the cake batter into the lined pan and decorate with the banana slices placing them flat onto the cake batter. Bake the cake for 30-35 minutes when the cake should be springy and cooked all the way through.
Leave the cake in it’s pan to cool while you make the syrup.
Put all the syrup ingredeints into a small saucepan and heat on medium, until everything has completely melted together. Turn the heat up and bring the mixture to the boil. Let it boil for 3 minutes, then remove it from the heat and immediately pour it all over the surface of the cake.
Let the cake absorb the syrup for 10 minutes before cutting into squares and serving with dulce de leche.