Yes, because the reactions of those who have tried this cake was love at first bite or hate no middle ground ... just like the law of the generation of All or Nothing ' nerve impulse! I know I'm an incurable biologist, but it really is the first thing I thought of taking note of the comments on this cake. A good rummage in my little head, I could find a more poetic comparison, but what can you do if I find the romantic nervous system ???!!!
In my opinion, this cake is a 'very tempting alternative to the usual banana muffins or banana bread to take out over-ripe bananas. I found the recipe in the book of Australian bakers Allam & McGuinness and I followed verbatim except for the salty caramel that I wanted to do to turn off and lighten up a little bit of the sweet banana.
BANANA CAKE WITH CARAMEL SAUCE SAVOURY
For a die of 28 cm
For the cake 300g self raising flour
banana (or half a bag of flour than normal yeast, about 8g)
250g butter 300g sugar morbdo
(*)
4 medium eggs 200g sour cream (optional)
a Pod vanilla maple syrup 20g
2-3 ripe bananas Preheat oven to 200 ° C. In a large bowl with electric whips mount (or planetary) softened butter with the sugar and vanilla seeds until the mixture is white and soft. Add one egg at a time, making sure to incorporate the mixture well. Add the sour cream in twice and finally the flour. In another bowl cut bananas into large pieces and mash with a fork, resulting in a coarse puree and if you use it, add maple syrup. Add the banana mixture, mix well and pour into buttered and floured mold. Bake in the oven and immediately lower the temperature to 180 ° C. Cook for 55'-65 '(toothpick test). Remove from oven and let cool on a wire rack.
(*) The original recipe requires 355g it, far too many. I dropped by 50g, but 250g is more than enough.
For the caramel sauce
100ml water 300g sugar 30ml liquid glucose
(optional)
200ml fresh cream 80g unsalted butter (unsalted for the normal version)
In a high-sided saucepan bring sugar, liquid glucose and water (if using), stir gently with a spoon. Place over heat and cook without stirring further until the sugar has taken a not too dark caramel color. Meanwhile heat the cream over low heat bringing it almost to boiling (but should not boil nor shudder). When the caramel is ready, remove from heat and add a little 'time to the cream (be careful that the mixture begins to boil fiercely) and put on the fire until you get a sauce is smooth and homogeneous. Turn off, let cool a few minutes and add the butter.
Turn out to serve the cake that has yet to be warm on a plate with a toothpick or a raised section and do a little 'holes on the surface. Pour the caramel and spread it with a spatula. Most would accompany the cake with a scoop of ice cream or yogurt with sour cream. But remember, in this case you should cut slices children, because the good thing too!
You could also serve the cake with the caramel separately so everybody does on their own. If the caramel hardens enough to pass for one minute in the microwave or heat it on low fire. An alternative to caramel can be no doubt a dark chocolate sauce. You can also simply make the cake and eat it alone with a good cup of tea or coffee. A smile
Sweet & Sour,
D.
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