Goldilocks would have been so proud… Just the right amount of salty and sweet, just the right amount of crispy and soft, and just the right size to leave you longing but not wanting!
A variation on sue shepards recipe for upside down pineapple polenta cakes…. This one is richer in flavour, but not as sweet, and a million times easier to prepare due to the lack of soaking and refrigeration time.
I have made and absolutely love the pineapple version of these guys, but you can have that recipe as a variation of what I have decided is a winning recipe for a Sunday brunch date with coffee! (Yes I’m on about coffee again, yes I know it’s not great for fructards… No I truly don’t care as its the sole pleasure in the food world that I point blank refuse to give up!)
Prosciutto and caramelised banana upside down quinoa cakes
150g low fat vanilla yoghurt (ff)
80g butter softened
1/2 C castor sugar
1/2 C Glucose
2 tsp of vanilla essence
1/2 C quinoa
1 C water
1C Gf flour mix
2 tsp baking powder
1tsp baking soda
1 tsp zanthum gum
4 slices of prosciutto
1 banana halved lengthways skin on
Preheat oven to 180deg.
Microwave the quinoa and water for
10 mins in a microwave proof dish.
Mix the butter, yoghurt, sugar, glucose and vanilla in a bowl until smooth.
Add the eggs one at a time and mix in thoroughly between additions.
Once quinoa is ready, you can add this to the mix. It’s fine if its still hot.
In a non stick fry pan, add the prosciutto and flip after 1 min. Remove from fry pan, add the banana cooked side down and reduce heat. Cook the bananas until the skin blackens, then remove.
Into a regular sized 12 pan muffin tin put 12 silicon muffin moulds. (If you don’t have these then lightly grease the tins, or use paper ones. Having the inserts helps with the upside down part).
Cut the banana (still in the skin) just through the fleshy part into 12 pieces, 6 for each half. Place the caramelised side into the bottom of each of the muffin moulds. Distribute the prosciutto evenly across the 12 moulds.
Sift the flour, zanthum gum, baking powder and soda into the mix then stir.
Portion between the 12 moulds.
Bake for 18-20 mins, or until golden tops and they spring back when touched. Allow to cool for 5 mins before turning out on a wire rack. Allow another 5 mins to cool before running a knife around the inside of the mould and lifting it out.
Making these with the same recipe but substitute the prosciutto and banana for any of the following….
1 can of crushed pineapple (make sure it’s in pineapple juice not pear)
1 1/2 C Stewed rhubarb (200g rhubarb stalks chopped, 1C water 50g glucose, grated ginger and orange zest boiled for 3 mins)
You can make them in 15cm tins and top them with yoghurt and strawberries