It's the last day of Passover and I've been totally fine not eating the things I think I can't live without every other day of the year. A bread free week to me was supposed to mean lots of grilled chicken, fish, veggies and fruit. Well, it didn't really go as I had hoped... because I'm currently nearing the bottom of my 2nd family size box of rice krispies. Oops. I did eat some fruit though. I ate really old bananas that I keep in the freezer for baking. So I put them in a cake, and then ate the cake. That counts.
I only made half of this recipe. I really wanted to use my new pan from Williams Sonoma and only half of the cake would fit.
Banana Cake
Adapted from The Art of Jewish Cooking
7 egg yolks
1 cup sugar
1/4 tsp salt
1 cup mashed bananas
3/4 c. sifted potato starch
1 c chopped walnuts (optional; I used them on top instead)
7 egg whites, stiffly beaten
Preheat oven to 350. Grease 2 9-inch layer pans.
Beat the egg yolks until thick using paddle attachment in electric mixer. Add the sugar and salt and beat until fluffy and light lemon colored.
Stir in the mashed bananas and potato starch. Then the walnuts if using. (I added a splash of vanilla extract at this point, it doesn't call for it, but it makes everything a little better.)
Beat the egg whites until soft peaks form. Gently fold into batter.
Bake for 30 minutes until toothpick comes out clean. Cool on cake rack.
Topping:
1 c. whipping cream
4 tsp. powdered sugar
2 tsp. vanilla extract
Whip heavy cream in bowl fit with whisk attachment until peaks form. Add the sugar and vanilla and blend throughly.
I sprinkled a bit of vanilla sugar and cinnamon on top of mine along with walnuts. I think this cake would be delicious with a chocolate ganache or caramel frosting too. Next year!
No comments:
Post a Comment