Sunday, March 1, 2015

Banana cake (versi 2)

Ni seketul lagi kek pisang yang terhasil melalui misi menghabiskan stok pisang abu. Try resepi dari http://www.annabel-langbein.com/recipes/banana-cake/255/ pulak. Adunan kek ni saya bancuh guna food processor jer....dari proses melenyek pisang sampai la keproses memukul mentega.....bila tambah tepung jer saya guna whisker sbb tak nak terlebih pukul.

Pastu arini takde la rajin nak meletak icing..... 

Sedap gak bila letak coffee n butterscotch chip ni.....sesuai dengan rasa pisang tu....satu lagi, tektur kek ni lebih ringan dan lembut berbanding kek yg menggunakan resepi dari taste.com tadi tu....

My banana cake recipe version 2

250g butter, at room temperature
1½ cups sugar
4 eggs
2 tsp vanilla extract
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
½ cup hot milk
3 cups flour
2 tsp baking powder
Saya tambah butterscotch dan coffee choc chip

Lemon Icing:

50g butter, at room temperature
3 tbsp lemon juice
3 cups icing sugar

Preheat oven to 170°C. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.

Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.

Dissolve baking soda in hot milk, add to mixture and stir to combine.

Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix. 

Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.

Lemon Icing:

Beat together butter, lemon juice, icing sugar and ½ tbsp hot water until creamy. Spread over cake. 



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