Tuesday, August 23, 2011
Divine spelt banana cake with maple frosting
Many exciting movements have been taking place at The Organic Cook firstly we have a brand new website please check it out here and let us know what you think!
And we have just hired a wonderful new cook to help out with cooking for our lovely clients.
Susan is our new lady and she is studying naturopathy at Nature Care college in Sydney, and is a mother of two children. She loves to cook real food for her family, and also loves to visit the frenchs forest organic markets on sundays. We look forward to sharing some of Susan's recipes here on our blog and also spreading our cooking principles of nourishment and home cooking.
This week I would love to share a beautiful recipe that I have been tinkering away with, I created it for my sister Sally, who just had a beautiful baby girl last week.
It's simple and yummy.
2 cups white spelt flour (demeter is best)
1 cup buttermilk
1 cup rapadura sugar
125g organic butter
1 teaspoon pure vanilla
1 teaspoon of Bob's red mill aluminium free baking powder
In a food processor blend the sugar and butter until creamy, add the eggs and bananas, blend until smooth. Add the buttermilk and vanilla and mix again. In a large mixing bowl sift the flour and baking soda, pour in the wet mixture from the food processor and hand stir with a wooden spoon. The consistency should be a medium stiff batter that moves easily.
Using a spring form tin, grease with a little butter then pour in the batter.
Bake on 160 degrees for 50 minutes, check after 40 minutes
While the cake is baking, roast some raw walnuts in a skillet and set aside
In a food processor beat either cream cheese or fresh quark until smooth and add 1/2 cup maple syrup