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Monday, March 10, 2014

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

After being out of town for the week, my husband arrived home around 4pm, just in time for my oldest Sons birthday party. It was one of the easiest, most laid back parties ever! Pizza and a cookie cake and a few friends to spend the night.
I took full advantage of the relaxed atmosphere, and having my husband back in town to supervise the 8 boys, and briefly popped out to meet friends for Magazine Club.
However, as undemanding as my child was, I couldn't NOT cook for my Sons birthday, so our family birthday dinner concluded with this masterpiece of deliciousness (plain whipped cream for the kids).

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS


CAKE
2 large ripe bananas, unpeeled
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
1 egg, lightly beaten
3/4 cup buttermilk
1/2 teaspoon baking soda
1 1/2 tablespoons unsalted butter, melted
2 tablespoons cream
1/2 teaspoon finely grated orange zest
1 cup roasted macadamia nuts, toasted and coarsely chopped

HONEY CREAM
1/4 cup plain yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Kahlua
2/3 cup cream

MAKE THE CAKE
Heat oven to 350F.
Butter a 7 by 11 inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Using an electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, cream and orange zest.
Spread the batter in the prepared dish and bake for 25 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

PREPARE THE HONEY CREAM
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the cream until softly whipped. Gently fold in the honey yogurt mixture.
Serve pieces of cake with dollops and honey cream and a sprinkle of macadamia nuts.
Enjoy!

Recipe adapted from Food and Wine, November 2010
www.foodandwine.com/recipes‎

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