Whenever I got a bouquet of flowers, I always wanted to preserve their beauty in a permanent way. Though some people quickly throw away old flowers, drying and saving them is actually a clever way to preserve a bouquet with sentimental meaning, or even create a new home decor item.
I think the best part about drying flowers is that they retain that form for a long time, and of course, they make beautifully elegant props! I decided to incorporate these flowers for this shoot of a decadent Gluten-Free Chocolate Hazelnut Banana Cake. Though banana cake is quite a regular at home, I decided to change the cake tin from a loaf tin, and I was so pleased with my decision when I saw the light catching the ridges and casting gorgeous shadows. Paired with a luscious chocolate hazelnut icing on top, this cake was a treat for the eyes and the tastebuds because I think it’s almost a universal fact at this point that chocolate and hazelnut are a heavenly combination. In all seriousness, this cake is something you can’t miss, and you should definitely try it out - along with drying flowers! Would love to see how you do it, by either pressing them or drying them the traditional way, send me a DM!
PREP TIME: 20 minutes
BAKING TIME: 10 minutes
2 ripe bananas
125g unsalted butter, melted
2 eggs, room temperature
1/3 cup raw sugar
1 cup gluten-free all purpose flour
1 cup hazelnut
1/4 cup quinoa flour
1 1/2 tsp vanilla extract
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup Nutella hazelnut spread
Few chopped hazelnuts
Preheat oven to 180°C. Grease the baking pan ( scalloped mould ) with baking spray or grease heavily with butter.
In a bowl, mash bananas with the fork, add eggs and beat them together using the fork. Add sugar, vanilla and butter, mix together until combined.
Blitz the hazelnuts in a small grinder to a coarse powder. Do not over blitz as it will turn into hazelnut butter.
Sieve flours, hazelnut powder, salt, baking powder and baking soda over the bowl of banana mixture. Fold the dry mix in to the wet mix to make the cake batter. Fold the chocolate chip in the batter.
Pour the batter in the prepared pan and bake it in preheated oven for 40-45 minutes or until skewer comes out clean. Turn the cake pan once halfway through baking. Leave the cake in pan for 5 minutes and transfer on to the cooling rack to cool completely.
Invert the cake on to the serving platter. Pour hazelnut spread on top and let it flow slightly through cake grooves. Scatter the chopped hazelnuts on top.