Gluten-free banana cake with blueberry filling

Ingredients for 1 servings:

• 120 g tiger nut flour
• 40 g coconut blossom sugar
• 1 pinch(s) cinnamon powder
• 50 g coconut oil
• 5 medium-sized bananas, each approx. 100 g
• 600 ml coconut milk
• 30 g coconut blossom sugar
• 1 vanilla pod(s), including the pulp
• 4 tbsp lime juice
• 30 g beef gelatin
• 1 jar of blueberry jam without sugar, e.g. Rigoni di Asiago Fior di frutta

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for a 20 cm springform pan, with coconut blossom sugar

For the base, mix the tiger nut flour with the cinnamon powder and coconut blossom sugar in a bowl. Then add the melted coconut oil and mix well. Spread the mixture evenly onto the base of a 20 cm springform pan lined with baking paper and press down. Place the springform pan in the refrigerator. For the banana and coconut filling, peel the bananas and puree them with the coconut milk in a 2-liter saucepan. Stir in the remaining coconut blossom sugar, lime juice, and vanilla seeds and heat everything up. Bring the mixture to a boil briefly, stirring constantly, and remove from the heat. Then sprinkle in the beef gelatin, stirring constantly to prevent lumps from forming. Once the gelatin is incorporated, stir a little more. Remove the base from the refrigerator and pour the banana and coconut mixture over it. While the mixture is still liquid, add the jam by the teaspoon. Make sure the jam is distributed evenly so that there will be a dollop of it in each slice of cake. Let the mixture cool for a moment before carefully placing the cake in the refrigerator. Let it rest for at least 2 hours, until the banana and coconut filling has set.