Cauliflower Banana Bundt Cake with Cinnamon Icing
User Reviews
4.7
18 reviews
Excellent
Cauliflower Banana Bundt Cake with Cinnamon Icing
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Cauliflower cake? Yes! In this cauliflower banana bundt cake, the flavour of the cauliflower fades away, but it adds bulk and moisture. It's topped with a cinnamon icing that compliments the banana perfectly!
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Ingredients
- 1 cup (200g/7 oz - about ½ a head) cauliflower
- 2 very ripe bananas mashed (about 1 cup)
- 3 cups (300g) plain, all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda (bicarb of soda)
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ¾ cup (175g) unsalted butter, at room temperature
- 1 cup (200g) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup (175ml) buttermilk (or full-fat milk with 1 tablespoon lemon juice or white vinegar)
For the icing
- 1 ½ cups (180g) powdered icing sugar
- 1 teaspoon cinnamon
- 4 tablespoons Double cream (heavy cream)
- warm water to thin
Instructions
- Preheat oven to 180C/350F. Grease a bundt pan well with butter or non-stick cooking spray.
- Steam or simmer the cauliflower for a few minutes until soft, drain well, allow to cool slightly and puree (easiest with a handheld stick blender). Stir in the mashed bananas and combine. Set aside.
- Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger together in a bowl.
- In a stand mixer, or with an electric whisk, cream the butter and sugar together for a few minutes until light and creamy. Add the eggs, one at a time, and beat in each one for a minute or so. Add the vanilla and beat.
- By hand, or with the mixer on low, gently stir in ⅓ of the flour mixture. Add the buttermilk and combine. Stir in another ⅓ of flour mixture, add the banana/cauliflower mixture, stir, then add the remaining flour and combine.
- Pour into the prepared pan and then rap the pan on the counter to remove bubbles and level the surface. Bake for 60 minutes or until an inserted skewer comes out clean. If the cake is getting too dark before it is cooked, cover with foil.
- Allow the cake to cool in the pan for 10 minutes and then gently turn out onto a wire rack to cool completely before icing.
For the cinnamon icing
- Sift the icing sugar and cinnamon into the double cream and whisk until smooth, adding enough warm water to thin to desired consistency. Drizzle over the completely cooled bundt cake and serve.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
66mg
(22%)
Sodium
231mg
(10%)
Potassium
234mg
(7%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
505IU
(10%)
Vitamin C
5.7mg
(6%)
Calcium
69mg
(7%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 66mg | 22% |
| Sodium | 231mg | 10% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 69mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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