March 3, 2010 —
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This is formally my unique favourite cookbook. Like, seriously. Each and each cake in there sounds esteem one I are attempting to plot. You know the plot in overall cookbooks can enjoy a handful of recipes that charm to you, while the others are pretty, meh? Now not this one. Each and each. Single. Cake. The pistachio petit-four cake? This e book. Vanilla cake with tiramisu buttercream (effectively, the cake segment of it no longer decrease than)? Moreover from this e book. I suggested you it was honest.
And holy crap! I pretty read the bio for the e book’s creator, Alisa Huntsman… turns out she is a pastry chef at a local landmark here in Nashville (the Loveless Cafe – it looks to be the ideal biscuits around – though I’m embarrassed to admit now we enjoy but to raise a scrutinize at it). I sense a self-discipline time out in our very shut to future.
I took this alternative to raise a scrutinize at out my adorable limited 6″ cake pans. Taylor purchased them for me after he realized that he would win more cake if the cakes were more cheap for a two-particular person household. I’m no longer going to bake an 8 or 9-run cake unless there is a just (a celebration, as an instance). But a 6-run? I’ll bake cake every weekend, win collectively or no longer. Clear boy, that one.
This order cake is a fine alternate from the chocolate cakes I in overall gravitate towards (no longer that you simply wish a alternate from chocolate, nonetheless what I mean). The banana flavor is subtle nonetheless robust, and the frosting is gentle and airy (don’t let the phrase ganache fool you – this frosting is more esteem a whipped cream than the rest). And topped off with sugared pecans? Need I declare more?
Banana Cake with Praline Filling and White Chocolate Ganache
3 cups of cake flour
3 1/2 teaspoons of baking powder
1 1/2 teaspoons of cinnamon
1/2 teaspoon of salt
3/4 cup of milk
1/2 cup of ripe mashed bananas
8 oz. of softened unsalted butter
2 cups of sugar
7 egg whites
1 cup sugared pecans, cooled
1 1/2 cups white chocolate ganache
1 1/2 cups pecan halves
3 cups vegetable oil
1 cup confectioners sugar
White Chocolate Ganache:
8 oz. of white chocolate chopped
2 1/2 cups of heavy cream
1 1/2 teaspoons vanilla extract
For the Cake:
Preheat the oven to 350F degrees. Butter three 9-run round cake pans. Line the bottom of every and each pan with parchment paper or wax paper.
Sift collectively the flour, baking powder, cinnamon, and salt. Situation aside dry formulation. In a meals processor or blender, assignment the milk and banana staunch into a cozy gentle puree. Situation aside.
In a huge bowl cream collectively the butter and sugar till gentle and fluffy. On medium excessive velocity, beat in egg whites 2-3 at a time till relaxed. Scraping down the perimeters of the bowl between egg additions.
With the mixer on low velocity add the dry formulation and banana puree alternately in 2-3 additions, beating till pretty blended. Pickle down the perimeters of the bowl and beat on medium-excessive velocity for 1-minute. Divide the batter among the cake pans.
Bake for 20-25 minutes or till a cake tester comes out good when inserted into the center of every and each cake. Let the cake layers icy in the pan for 10 minutes. Then flip out onto a wired rack and pick the paper liners. Then icy entirely one hour.
To assemble the cake, set one layer, flat facet up, on a cake stand or serving plate. Cover the waste evenly with half of the praline filling, leaving a 1/4″-run margin around the perimeters. field the 2d layer on top, again flat facet up, masks it with final filling. Sooner or later add the third layer and frost the perimeters and top with the white chocolate ganache. Garnish with sugared pecans.
For the Praline Filling:
With a huge chef’s knife gash the pecans. Or pulse in a meals processor being cautious no longer to flip into paste. Add the sugared pecans to the white chocolate ganache and plug to mix effectively.
For the Sugared Pecans:
Situation the pecans in a medium sauce pan, add water to masks, and warmth to a boiling. Boil the pecans slowly till they are swollen and relaxed 5-8 minutes. Drain the nuts effectively in a sieve for approximately 5 minutes. (Lift out no longer pat dry; the nuts need to live damp.)
Whereas the nuts are draining, warmth the oil in a huge heavy saucepan or deep fleshy fryer t0 350F degrees.
Situation half of the nuts aside. Mud the final nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Straight away add the coated nuts to the unique oil. Fry till golden brown about 2-3 minutes. Utilizing a slotted spoon scoop the nuts out and drain them on loads of thickness of paper towels. Repeat the approach with the final nuts. (Alternatively, you also can toss the nuts with a splash of oil and powdered sugar, prepare in a single layer on a baking sheet, and bake at 350 degrees for 10-quarter-hour, till origin to brown. Cautious no longer to burn them!)
For the White Chocolate Ganache:
Place the white chocolate in a medium warmth proof bowl. In a little sauce raise 1/2 cup of the cream to a boil. Pour the unique cream over the chocolate. Let stand for 1-minute, then spin till relaxed. Let the white chocolate cream stand till cooled to room temperature.
In a calming bowl with chilled beaters beat the final 2 cups of heavy cream and vanilla till softly whipped. Dash in the white chocolate cream and beat till barely stiff. taking care no longer over beat, which would reason the ganache to separate.
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posted by Lindsay Landis on March 3, 2010 (last up to this point Jan 18, 2017)
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