A twist to our regular banana cake with the substitution of half the salf raising flour with Almond flour. My banana cakes are very light as they are low in sugar and I only use canola oil. With this change, a slightly rich and moisture rich banana cake ensued. Try it to believe it!!
Ingredients (yields two 7 x 2 inch high cakes or one 7 x 4inch high cake )
4 over ripe bananas, mashed
3 eggs, at room temperature, beaten
130ml canola oil
125gm self raising flour
125gm almond flour
1 and 1/2 tsp baking soda
150gm caster sugar
25gm almond slivers and extra for the top
A super easy 5 minute salsa that requires only ingredients to be washed, cut and whizzed in a food processor. They all can be cut into roughly big pieces because they are all going to get chopped up small in the processor. I got the recipe for this delicious preservative free salsa from a fellow docent trainee Jane at National Museum of Singapore just yesterday. I made and served this today at a small gathering of friends and it was a SUPER HIT!
Ingredients (yields 2 cups)
1/2 medium red onion, cut big
2 medium tomatoes, cut into big pieces
1/2 green chilli, sliced
1 cup roughly chopped coriander leaves
A small piece of yellow capsicum, cut into chunks
10 pieces of pickled jalapeno
juice of 1 lemon
Salt and pepper
1) Wash and cut everything big. Place it in a food processor with lemon juice, salt and pepper.
2) Whizz it for 3-5 secs only.
3) Check for seasonings and serve with nacho bowl, chips or dips.