Moister Than Moist Banana-Fig Cake | TheCharlotteMei

This is for the…
Gluten-intolerant 🌾
Lactose-intolerant 🍼
Baking noobs 🤷🏼‍♀🤷🏼‍♂
and ALL CAKE LOVERS ♥👊🏼
#moisterthanmoist #ASMR #glutenfree #lactosefree #fulloflove #freefromrecipes
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Film and edits: Zaid Izzuddin
Set Magic: Subhas Nair
Kitchen Appliances: BOSCH
Wardrobe: H&M #HMSingapore
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BANANA-FIG CAKE
Ingredients:
3 ripe bananas, mashed (~1.5 cups)
3 large eggs
1 tbsp vanilla extract
70g dried figs, rehydrated if req
45g oil
190g almond flour
½ tsp salt
1 tsp baking soda
Optional toppings: banana slices, halved figs, desiccated coconut, etc
Method:
1. Preheat the oven to 180C
2. Pulse the figs and mashed banana in a food processor until the figs have broken into small chunks
3. Add the eggs, vanilla and oil to the mix, and pulse until well blended
4. Add in the almond flour, baking soda and salt, and continue blending till well combined
5. Pour the batter into a greased loaf pan (9x5) and dust some desiccated coconut over the top
6. Bake for 40-45 minutes. If the top of the cake is browning too quickly, cover it with aluminium foil for the rest of the cooking time
7. Once time is up, test for doneness with a toothpick. If it comes out clean with some crumb stuck to it, it’s done!
8. Remove from the oven and cool before slicing
Notes:
- If you’re using a smaller baking pan, adjust the baking time accordingly
- The cake can be kept in the freezer for up to 3 months