Cake in 5 Minutes
November 20, 2010 at 23:27 , by [n][i][x]
Unbelievable, I thought. Considering the amount of time and effort that I usually put in to bake a proper cake with all the incredibly fattening ingredients. A few months ago some links led me to a youtube video of ‘chocolate cake’ being baked in a mug and placed in a microwave oven. I thought, hmmh! What a cheat! Alas, biting my own tongue, I had on one night, craved for a banana cake but was just plain malas to make a proper one. So the microwave oven it is! Also I had started on a diet again (boooo!! hiss!) though nothing major really, just cutting on carbs and watching the calories. But here’s the deal: there is just absolutely no way you can cut the carbs off if you have banana cake cravings. Banana is just laden with carbs, end of story! So ultimately I had to do some research on low-carb options, which led me to conjure up this nifty little recipe here. Try it if you are also looking for flour-less cake options, and if you’re interested in high-protein foods. The best bit is, it only takes 5 minutes to ‘bake’ and it’s chock-full of goodness!
Delisioucity’s 5-minute Banana & Dark Chocolate Flourless Cake
70g almond meal
10g ground brazil nut*
10g ground walnut*
10g flaxseed*
1 ripe medium-sized banana (about 125g, mashed)
2 medium egg whites
25g melted low fat olive spread (alternatively just use butter)
20g dark chocolate shavings (I used Green&Black’s 75%)
1/2 teaspoon baking powder
1 TBspn artificial sweetener (I used Splenda)*alternatively replace with 30g almond meal or any other ground nuts
Mix the egg white and olive spread/butter and beat with a mixer for 5 minutes. Add in the dry ingredients, and mix in the mashed banana and chocolate. You can do all this in a medium-sized bowl. Now pop this into the microwave oven and set it at 100% for 5 minutes, stopping at around 3 minutes to check. It should be ready once the surface is dry to the touch. Cool slightly so the heat cooks through, and serve. If you like you can also bake this in a preheated oven, 180C for 25 minutes (or insert a cake-tester to see if the middle is dry).
Nice, no? It’s gluten-free, high in protein, high in fibre, and heck, it even tastes like a proper fake cake. Hah, score!
Happy fake-baking, folks.
xx
nikki
P/s: In all honesty, this is a really yummy cake by the way!
Category chocolate, food, patisserie / Tags: /
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by Ben
On November 29, 2010 at 10:01
Looks good! I’ve tried making one of those gluten free cakes and I must say those made with hazelnut meal came out more fragrant than the ones made with almond meal.