© 2020 | http://angiesrecipes.blogspot.com
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© 2020 | http://angiesrecipes.blogspot.com
Pair Roquefort with banana in a cake? Yes, the combination works surprisingly well and tastes so good. The blue cheese adds just right amount of depth and robust flavor to the banana bread which is moist, soft and so delicious. Once cooled, the cake is then topped with a simple thin glaze and walnuts for a perfect dessert your family will love.
Roquefort is a blue mold cheese made from sheep milk from France. If it’s too intense for you, then use the Gorgonzola mild, Cambozola Black or Danish Blue instead.
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- Preheat oven to 180C/160C fan-forced/350F. Grease a 20cm x 10cm x7cm loaf pan. Line base and sides with baking paper. Set aside. Whisk together spelt flour, baking soda and salt.
- In a mixing bowl, combine together the melted butter, erythritol and coconut sugar. Add in eggs, vanilla and lemon juice. Mix well.
- Stir flour mixture into the butter mixture until smooth. Fold in the crumbled Roquefort, walnuts and bananas. Spread the batter evenly into the prepared pan. Smooth the surface.
- Bake in the middle of the hot oven for 50 minutes, cover the cake with a piece of parchment paper or aluminum foil until a toothpick inserted into the center of the loaf comes out clean, about 10 minutes. Remove and cool the cake in the pan for 5 minutes before turning onto a wire rack to cool completely.
- Whisk icing sugar, cream and vanilla extract together in a bowl. Stand for 2 minutes or until slightly thickened. Using a spatua or spoon, spread icing over top of cake. Sprinkle the chopped walnuts over. Set aside for 30 minutes to set. Slice and enjoy!
http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com
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http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com