Tuesday, 26 June 2012
This is the kind of cake that I will make anytime, as long as I have a bunch of over ripe bananas and leftover walnuts, or any nuts or dried fruits I could find in my fridge. Making the cake is a breeze, you do not have to invest much of your precious time just to put a cake into the oven. It is one of those cakes that you could bake on a whim...jumping from the couch to the kitchen ;) There is not much washing up either. Best of all, it is quite a fool-proof recipe...I doubt anything could go wrong, unless this is the very very first time you have ever baked a batch of muffins. Even then, by following the steps closely, I am sure any novice will be able to make a stir-and-bake cake like this one.
Despite its simplicity, the texture of the cake is really good....soft, moist and fluffy. Definitely a healthier choice than any store bought banana walnut cake as it doesn't leave a greasy after taste, or stick to the roof of your mouth...yet it doesn't taste dry at all. I wouldn't recommend omitting the cinnamon powder as it does lend a aromatic flavour to this ordinary, everyday tea cake.
On a side note, I can't remember where I read it, but I have learned something new about preparing a cake pan for baking. I have always line the base of the cake pan with parchment paper, but for the sides, sometimes I will line it with parchment paper, and sometimes (especially if the recipe specifically states so) I will grease, with butter, and flour the sides. It never occurs to me whether it makes any difference...since both methods help to prevent the cake from sticking to the pan. The only difference for me is, I always get very frustrated trying to line the sides or a round pan with parchment paper. I have this thing about making sure the paper sticks perfectly to the sides so that my cake will come out of the pan with a perfect 90 degree straight edges! Anyway, it may not be new to you, and it may even sound trivial, I learned that by greasing and flouring the sides, the finished cake will give a nice golden crust. Call me a perfectionist if you must, but I was really happy to notice the evenly browned crust all over the sides of this cake. In case you are wondering, no, the crust is not thick and hard at all, just a nice thin layer, which doesn't add much value to the cake, but does brighten up an ordinary home baker's day....
Thank you for reading :)
Banana Walnut Cinnamon Cake
(makes one 7" cake)
150g cake flour
2g ground cinnamon
4g baking powder
2g baking soda
1g salt (I used sea salt)
2 large eggs
80g caster sugar (I cut down to 70g)
70ml vegetable oil (I used canola oil)
1 1/2 teaspoons pure vanilla extract
250g, about 3 medium sized over ripe banana, mashed (original recipe uses 120g)
70g walnuts, coarsely chopped (reserve 1 tablespoon as toppings)
- Toast chopped walnuts at 150degC for about 8 to 10mins, stir in between and make sure walnuts do not get burnt.
- Line base of a 7" round pan with removable base with parchment paper, grease (with butter) and flour the sides. Set aside.
- Sieve together cake flour, ground cinnamon, baking powder, baking soda and salt, set aside.
- Place eggs, caster sugar, oil and vanilla extract in a mixing bowl. With a manual whisk, whisk to combine.
- Add mashed banana, whisk to combine.
- Sieve over the flour mixture, with a spatula, fold the mixture until just incorporated. Do not over mix. The batter should appear lumpy.
- Add in chopped walnuts (set aside 1 tablespoon to use as toppings), stir just to combine.
- Pour batter into prepared pan. Tap the pan a few times on work surface to release any trapped air bubbles. Sprinkle the top with the remaining walnuts.
- Bake in pre-heated oven at 175degC for 30-35mins or until a tooth pick inserted into the centre comes out clean.
- Remove from oven, leave to cool for 5mins. Unmould and transfer to wire rack, let cool completely.