Banana Walnut Peels Cake 香蕉核桃皮香蛋糕

Put in banana, orange peels and little rum, bake our own housebrand cake!
加入香蕉,橙皮和些少 rum酒,焗出自家美味蛋糕!


Ingredients | 材料 :

  • Yield : One 20x20x4cm cake | 1個20x20x4cm蛋糕

(A)
325g Cake flour | 低根麵粉
1 teaspoon baking powder | 泡打粉,1茶匙

(B)
227g Unsalted butter (room temperature) | 無鹽牛油(室溫)
135g light muscovado sugar | 原蔗黑糖
50g Milk (room temperature) | 鮮奶 (室溫)
200g Egg, beaten | 雞蛋,打勻
very little salt, add to beaten egg | 少許鹽 (加入蛋液中)

(C)
80g Walnut | 核桃
2 ripe bananas, mashed (about 250g) | 熟透香蕉2只,壓成泥狀
1.5 tablespoon rum (optional) | 萊娒酒 1.5 湯匙(非必要)


Steps | 做法 :

  1. 攪拌盆中放入牛油,室溫回溫。
  2. 焗爐先以200°C預熱。
  3. 鬆餅焗盤放入小紙杯。
  4. 焗盤放入焗爐紙。
  5. 核桃清洗擦乾,稍為預焗。留起9粒完整核桃放蛋糕面,其餘切小粒。
  6. 低根麵粉和泡打粉混合,過篩備用。
  7. 打發牛油與糖 (做法)
  8. 蛋液和奶混合,分6~7次加入麵糊,每次加入蛋液都以電動打蛋器仔細地混合。
  9. 篩入1/3已過篩的粉,一邊用橡膠刮刀翻拌至完全融合。加入香蕉泥、萊娒酒 (非必要)、核桃小粒、橙皮,再加入剩餘2/3已過篩的粉,用橡膠刮刀翻拌至完全融合。若發現還有粉粒,用橡膠刮刀壓平至沒有粉粒為止。
  10. 把麵糊放焗盤中,平整表面,整粒核桃平均放上。
  11. 焗盤放入已預熱的焗爐並調至180°C,焗約40-45分鐘或至金黃取出放涼架,即可食用。

  1. Place butter on counter till it becomes room temperature.
  2. Preheat oven to 200°C.
  3. Line baking parchment on baking tray.
  4. Mix cake flour and baking powder, sieve, set aside.
  5. Cream butter and sugar (Steps).
  6. Pour milk into beaten egg, slightly stir well. Add beaten egg in 6~7 portions to batter, beat well after each addition.
  7. Fold in 1/3 sieved flour, mix well with a scrapper. Fold in mashed banana, rum (optional), chopped walnut, orange peels and remaining 2/3 portion sieved flour, mix well with a scrapper. Press remaining lumps against the sides of the bowl until no lumps.
  8. Put batter into baking try, level until even, fold in walnut pieces evenly.
  9. Bake in a preheated oven and adjust it to 180°C, bake for about 40-45 minutes or until golden brown. Take out from oven, cool on rack.