RCI-BR.004.0287.001
Israeli Banana Nut Cake
Israeli Banana Nut Cake from the Recidemia collection
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- eggs8 unitroom temp.
- 1 1/4 unit
- 1/2 tsp
- c. mashed ripe bananas1 1/4 unit
- c. matzo cake meal3/4 unit
- c. potato starch1/2 unit
- 1 1/4 tsp
- 1/2 unit
Method
1
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2
Separate the eggs, placing yolks in one large bowl and whites in another clean, dry bowl.
3
Add the sugar and salt to the egg yolks and whisk until pale and creamy, about 2-3 minutes.
4
Fold the mashed ripe bananas into the yolk mixture until evenly combined.
5
Combine the matzo cake meal, potato starch, and cinnamon in a separate bowl, whisking together to remove any lumps.
6
Gently fold the dry ingredient mixture into the banana mixture until just combined. Fold in the chopped nuts.
7
Using an electric mixer, beat the egg whites until stiff peaks form, about 4-5 minutes.
5 minutes
8
Gently fold the beaten egg whites into the banana batter in two additions, being careful not to deflate the whites.
9
Pour the batter into the prepared pan and smooth the top with a spatula.
10
Bake for 40 minutes until a skewer inserted in the center comes out clean and the top is golden brown.
40 minutes
11
Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.