Spicy banana cake with walnuts. Photo: Stefan Idetoft
Spicy banana cake with walnuts
cand 10 bits
Banana cake is my way of making ripe bananas. I promise it will be a really tasty and slightly spicy cake, with cinnamon and cardamom in the batter. Here I mixed chopped walnuts, but you can also use hazelnuts.
Butter and breadcrumbs to mold
Kakan:
100g butter, room temperature
2 dl of raw sugar
2 eggs
2 ripe bananas
3 dl of wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
50 gm walnuts
1 deciliter of sour cream or milk
To apply:
2 dl thick yogurt
liquid honey
Set the oven to 175 degrees. Fat and roast in a rectangular shape that can hold 1.5 liters.
Break the butter into small pieces and add them to a bowl of raw sugar. Beat the porous and fluffy mixture with an electric mixer. Add one egg at a time while whisking. Peel the banana, mash it with a fork and add to the mixture.
Mix all the dry ingredients and chop the nuts finely. Add the mixture to the mixture alternately with the sour cream or milk and mix until the mixture is smooth.
Pour the mixture into the mold and bake in the middle of the oven for 45-50 minutes, until the cake is completely cooked. Let the cake cool slightly and then turn it on a wire rack to cool.
Whisk the yogurt together until it becomes a smooth cream. Put it in a bowl and sprinkle with a few tablespoons of honey. Serve cream with cake.
Dream roll cake with chamois cream. Photo: Stefan Idetoft
Dream roll cake with chamois cream
about 15 bits
My mother was particularly fond of the Dream Roll and it is easy to understand. It’s quick to bake and becomes wonderfully plump and delicious with buttercream. Give cake a fresh taste with finely chopped coffee and dime in buttercream.
lower:
3 eggs
1 egg white
1 1/2 dl caster sugar
1 deciliter of potato flour
2 tablespoons cocoa
1 teaspoon baking powder
2-3 tablespoons raw sugar, for decoration
filling:
100g butter, room temperature
2 dl of light muscovado sugar
1/2 teaspoon real vanilla powder
2 tablespoons cold espresso
1 egg yolk
1 double dime
Preheat the oven to 250 degrees.
Beat eggs and sugar in a bowl with an electric mixer.
Mix potato flour with cocoa and baking powder. Sift the mixture into the egg mixture and mix gently.
Place a baking sheet on a 30x40cm baking tray and spread the mixture out. Bake in the middle of the oven for about 5 minutes, until the cake is fully cooked.
Place a baking sheet and spread a few tablespoons of raw sugar on it. Turn cake upside down on sugar-coated paper. Remove the paper the cake was baked on and cover it with parchment paper and a kitchen towel. Let the cake cool.
Break the butter into small pieces and stir in the butter, muscovado sugar, and porous vanilla powder with an egg beater. Add espresso and egg yolk. Whisk together until you get a fluffy cream. Finely chop the dime, reserving a few for garnish and mixing the rest into the cream. If necessary, put the cream in the refrigerator until it hardens a little.
Spread the cream over the cake and roll it up. Decorate with the remaining chopped dime and cut the cake into pieces.
Pancake cake with vanilla cream. Photo: Stefan Idetoft
Pancake cake with vanilla cream
8-10 bits
If you like pancakes, you will love my pancake pan. Make pancake batter fatter and sweeter like in France. Cover pancakes with thin cream and jam you prefer. The combination with lemon peel and finely grated berries is my favourite.
pie dough:
3 dl of wheat flour
3 tablespoons of powdered sugar
1/2 teaspoon salt
50 grams butter
5 dl milk 3%
4 eggs
butter for frying
Vanilla cream:
5 dl whipping cream
2 dl sour cream
1/2 teaspoon real vanilla
1 teaspoon finely grated lemon peel
1 tablespoon raw sugar
filling:
300 grams jam, such as blueberry jam
1 teaspoon finely grated lemon peel
Pour wheat flour, sugar and salt into a bowl. Melt the butter and add the milk. Whisk half the mixture with the flour. Add the rest of the milk mixture, alternating with the eggs, and beat until smooth.
Thin pancakes are fried in a little butter in a hot frying pan, put on a plate to cool.
Beat cream with fresh cream, vanilla, finely grated lemon zest and sugar until fluffy cream.
Spread the cream mixture among the pancakes filled with jam. Finish with cream and top with finely grated lemon peel.
Read more: The Recipe: Three Hot and Spicy Asian Dishes
Maria Zihamo’s baking tips
Thinly whisk:
The eggs and sugar should be whisked longer than you think to give a thick, airy mixture. I use an electric beater and let it run until the sugar crystals dissolve and the mixture is really white and puffy.
Aim and mix:
When I bake a roll cake, I want the mixture to retain its foam. Therefore, I carefully mix all the dry ingredients and sort them through a sieve. Then be light on your hand as you turn the flour mixture into the egg mixture so the cake will ferment and be really good.
Check out the cake:
Don’t be too curious and open the oven door. Especially at the beginning of baking, you should give the cake time to bake and get in shape. Otherwise, there is a risk that the cake will crumble. Prepare yourself with a test stick and feel in the middle, if the stick is clean and dry, then the cake is ready.
Read more: Romantic dinner recipe for two
Read more: The Recipe: Three good sandwiches for dinner
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