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The ripeness of a banana could be the distinction between a dense and a lightweight cake. I used to work in a restaurant the place they’d solely use frozen banana puree of their well-known banana cake as a result of the chance of unripe fruit was an excessive amount of to deal with. Attempt to use actually ripe bananas for this cake. When you’re in a rush, you may put them in a low oven of their skins for 10-Quarter-hour, then go away them to chill fully earlier than mashing.
Roasted hazelnut and banana cake
This cake is absolutely nutty and never overly candy. Don’t fear if there’s a small dip within the center – it’s fairly regular for this batter.
Prep 15 min
Prepare dinner 1 hr
Serves 6-8
200g hazelnuts, roasted
45g oats
200g unsalted butter, softened
200g mild brown mushy sugar
40ml impartial oil
2 very ripe bananas (200g with out skins)
3 medium eggs
30g honey
½ nutmeg, grated
100g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
For the frosting
100g unsalted butter, softened
85g icing sugar
A pinch of salt
250g cream cheese, at room temperature
Warmth the oven to 180C (160C fan)/350F/gasoline 4. Line a 23cm springform cake tin with parchment paper on the underside and across the sides.
In a meals processor, blitz the roasted hazelnuts till they’re wonderful; principally, you need them to have the feel of floor almonds. Preserve about 20g of the chunkier items to embellish the ultimate cake.
Take away the nuts from the meals processor, put aside, then blitz the oats till they kind a powder.
In a stand mixer fitted with a paddle attachment, beat the softened butter till mild, pale and fluffy. Add the sugar and beat for 5 minutes, scraping down the perimeters of the bowl to ensure it’s evenly combined. Add the oil and blend till totally included.
In a separate bowl, mash the bananas with a fork, add the eggs and honey, and blend. Add this to the butter/sugar combination and beat till nicely mixed.
In one other bowl, stir the bottom hazelnuts, floor oats, nutmeg, plain flour, baking powder, bicarb and salt.
Add the dry to the moist combination and blend till totally mixed. Spoon the combination into the ready baking tin and bake for 50 minutes to at least one hour, or till a skewer inserted into the centre of the cake comes out clear. Cool fully earlier than frosting.
Whereas the cake cools, beat the butter for the frosting till mushy, add the icing sugar and salt and blend nicely. Add the cream cheese and blend shortly; as quickly because it’s mixed, cease mixing. Spoon the frosting on high of the cake together with the reserved roasted hazelnuts.
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