Cake & Cookie Recipes > Brazil Nut and Banana Cake
4 eggs, separated
5oz brazil nuts, ground and toasted
1 tablespoon toasted or dried white breadcrumbs
1 tablespoon dark rum
pinch of salt
3 firm ripe bananas
5floz carton double cream whipped
1 tablespoon icing/confectioner's sugar
2 teaspoons lemon juice
(see measure conversions for more information)
- Whisk until pale in colour.
- Fold in the nuts, breadcrumbs and rum.
- Whisk three of the egg whites with the salt until thick and foamy.
- Whisk in the remaining caster sugar until the mixture is stiff and glossy.
- Fold into the nut mixture.
- Pour into a greased 8 1/2 inch spring-release cake tin.
- Bake at 180 degrees C for about 30 minutes until risen and firm to the touch.
- Remove from the cake tin.
- Cool on a wire rack.
- Meanwhile mash 2 bananas and fold into the cream.
- Whisk the remaining egg white until stiff, then whisk in the icing sugar.
- Fold into the banana cream.
- Spilt the cake and sandwich together with half of the banana cream.
- Spread the remaining cream on top.
- Slice the remaining banana, brush with lemon juice and use to decorate the cake.
- Serve immediately.
- More Cake & Cookie Recipes in The Green Chronicle.
- Buy Food & Drink Books in The Green Chronicle's Book Store.
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Comment Script
How to make brazil nut and banana cake:
A lovely banana cake with the addition of brazil nuts and a hint or rum.
Ingredients
4oz caster/superfine sugar4 eggs, separated
5oz brazil nuts, ground and toasted
1 tablespoon toasted or dried white breadcrumbs
1 tablespoon dark rum
pinch of salt
3 firm ripe bananas
5floz carton double cream whipped
1 tablespoon icing/confectioner's sugar
2 teaspoons lemon juice
(see measure conversions for more information)
Method
- Put 3oz of the caster sugar into a bowl with the egg yolks.- Whisk until pale in colour.
- Fold in the nuts, breadcrumbs and rum.
- Whisk three of the egg whites with the salt until thick and foamy.
- Whisk in the remaining caster sugar until the mixture is stiff and glossy.
- Fold into the nut mixture.
- Pour into a greased 8 1/2 inch spring-release cake tin.
- Bake at 180 degrees C for about 30 minutes until risen and firm to the touch.
- Remove from the cake tin.
- Cool on a wire rack.
- Meanwhile mash 2 bananas and fold into the cream.
- Whisk the remaining egg white until stiff, then whisk in the icing sugar.
- Fold into the banana cream.
- Spilt the cake and sandwich together with half of the banana cream.
- Spread the remaining cream on top.
- Slice the remaining banana, brush with lemon juice and use to decorate the cake.
- Serve immediately.
- More Cake & Cookie Recipes in The Green Chronicle.
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
- Download "The Green Chronicle Toolbar"
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