450 g brown Teff flour
150 g rice flour
550 ml soya milk
2 tablespoons lucuma powder
1 tablespoon tukmaria seeds
3 tablespoons cocoa powder
150 g brown sugar
1 tablespoon cider vinegar
150 ml of extra virgin olive oil
gluten free baking
1 tablespoon jelly corn
Mix the tukmaria seeds with soya milk and mix it well to hydrate.
In a bowl aside add the flour, the lucuma, cocoa and sugar and blend. With a fork mash the ripe banana and add to the bowl. Add vinegar, gluten-free baking and olive oil. Slowly add the soya milk with the seeds and blend well until you get a homogeneous dough. Chop 5 or 6 strawberries into small pieces and add to the dough. Grease a cake pan with olive oil. At the bottom of the baking pan spread the jelly corn and sliced strawberries. Pour the dough carefully and bake in a hot oven at 170 º C, about 40 minutes.
When the cake is still warm slowly turn it out to maintain the caramelized strawberries in the dough. When completely cool, garnish with more strawberries.
Insert date: 2014-06-11 Last update: 2014-06-13
Authors > Contributor writers > Cristina Rodrigues
Authors > Translators > Ana Amaral
Recipes > Cakes