*Swedish Banana Cake*
Makes 8 - 10 servings Light in colour to most banana cakes, and very indulgent. Delicious! 3 ripe bananas 1 tsp lemon juice 125g butter, softened (1/2 cup) 300g caster or granulated sugar (1 1/2 cups) 3 large free range eggs, beaten 210g plain flour (1 1/2 cups all purpose) 50g corn flour (1/2 cup corn starch) 1/2 tsp salt 1 1/2 tsp baking powder 2 tsp vanilla extract 250g plain greek yoghurt For the frosting: 125g butter, softened (1/2 cup) 125g cream cheese (1/2 cup) 1 tsp vanilla freshly squeezed juice of 1/2 lime 300g icing sugar, sifted (2 1/2 cups) chopped toasted pecans to garnish (optional) Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch spring form pan and line with baking paper. Set aside. Put the bananas into a blender with the lemon juice and puree until smooth. Cream the butter and sugar together with an electric hand whisk until light and fluffy. Beat in the eggs, a bit at a time. Stir in the vanilla. Sift the flour, corn flour, salt and baking powder together. Stir this into the creamed mixture. Blend in the banana mixture a bit at a time until thoroughly combined and then fold in the yogurt to combine. Pour the batter into the prepared pan. Bake in the preheated oven for 50 to 55 minutes. (Time will depend on how large or small your bananas were.) The cake shoudl be well risen and a skewer inserted in the centre should come out clean. The top should also spring back when lightly touched. Let cool in the pan for about 10 minutes then tip out onto a wire rack to finish cooling completely. Remove and discard paper. The cake must be cold before adding the frosting. TO make the frosting, whisk together all ingredients unil smooth and creamy. If you think it is too soft, chill it for about 1/2 an hour prior to using. Spread generously on top of the cooled cake and sprinke with chopped nuts, if using. Store any leftovers in the refrigerator. |
|