WHEN the school holiday becomes tedious, get in the kitchen and cook up a yummy Anna Gare treat.
The WA celebrity chef has shared her most delicious and moist cupcake mix inspired by her baking friend Rix.
It’s gluten free and a wonderful treat for any occasion.
BANANA, CHIA & ALMOND CUPCAKES WITH HONEYED LABNEH
Makes about 16
550g banana flesh (about 5-6 bananas, peeled)
200g caster sugar (superfine)
1tsp natural vanilla extract
375g almond meal
2tbsp chia seeds
2tsp baking powder, sifted
Preheat a fan-forced oven to 160C or a regular oven to 180C.
Blitz the banana flesh, eggs, sugar and vanilla together in a food processor until smooth.
Add the almond meal, chia seeds and baking powder to the mixture in the food processor. Pulse gently a few times to just combine.
Pour the mixture into straight-sided cupcake cases or moulds, filling each one three-quarters full.
Bake for 25-30 minutes until golden on top. Insert a skewer into the centre of a cake and if it comes out clean, the cakes are ready.
Cool and fill with honeyed labneh (see recipe below).
Add a swirl of labneh to the top and decorate with edible flowers.
500 g plain yoghurt
1 tbsp honey (heaped)
tsp vanilla bean paste
Strain the yoghurt overnight through a fine mesh sieve or muslin (cheesecloth) set over a bowl in the fridge to release the whey (liquid).
Discard the whey and combine the strained yoghurt, honey and vanilla bean paste in a bowl.
Stir until smooth. The mixture should be the consistency of whipped cream.
Spoon or use a piping (icing) bag to apply a generous amount of labneh on top of each cupcake.