Baking Recipes: Keep It Simple (And Silly)
The batch of Gula Melaka I purchased from Melaka is quite moist and that i spent some time trying to shave the required amounts for the bake. I used to be salivating all the way in which and it was powerful waiting for the bake to be accomplished (it took nearly 70 mins) and for the cake to be cooled completely (one other 2hrs wait). The trouble was certainly worthy as a result of the fragrance of the cake was so alluring during baking!
The cake turned out to be darker than normal because of the use of Gula Melaka, but the style wasn't apparent, except for the small amount that I topped on the surface of the cake. Next time I'd add more Gula Melaka toppings for a extra pronounced taste.
It's best to serve the cake the subsequent day after baking so as to let the flavours develop and infuse fully. As standard I couldn't resist and ate a small piece instantly after the cake was cooled. Hubby introduced the rest to his workplace. Apparently it was very nicely-received together with his colleagues and plenty of went for seconds or extra. The addition of walnut was a pleasant touch and supplied an extra texture to the cake. I took another slice the next morning, tasted even higher! The cake turned out actually yummy and that i had to resist one other. Hubby also commented that he appreciated the addition of walnuts.
Gula Melaka Banana Walnut Cake
(Makes one 8"x8" sq. cake)
(A) Dry ingredients
- 250g Plain Flour
- 1 tsp Baking Powder (I take advantage of double appearing)
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 250g Bananas (about 6 pieces)
- 180g Unsalted Butter, slightly softened
- 120g Gula Melaka/Palm Sugar, shaved
- 4 Egg Yolks (I take advantage of 60g egg with shell)
- 4 Tbsp Fresh Milk
- 1 Tbsp Rum (might be replaced by Vanilla Extract)
- 4 Egg Whites
- 40g Caster/Brown Sugar
- 60g Walnuts, coarsely chopped
- 6 pieces Walnuts, break into 12 halves
- 1-2 Bananas, slice into thirteen discs
- Shaved Gula Melaka, to preference
1. Preheat oven to 175 diploma celsius. 13. Top with banana slices, walnuts and shaved Gula Melaka. 5. Turn mixer to medium low speed, add the egg yolks, one at a time, make certain every is incorporated earlier than including another. Set aside.
4. In a mixing bowl, beat the unsalted butter and Gula Melaka (utilizing paddle attachment on medium excessive pace) until light and fluffy. Put aside.
3. Mash the bananas. Set the batter aside. 6. Add the recent milk, rum and mashed banana, mix nicely. 9. In a separate mixing bowl, whip the egg whites on high velocity using whisk attachment. 12. Pour the ultimate batter into the prepared baking pan and smoothen surface using spatula. 10. Add 1/3 of the egg white meringue to the batter and fold gently until nearly integrated. Add one other 1/three of the meringue and fold again. 2. Sift the dry substances together. 16. Best served the next day. Stop to scrap mixing bowl as obligatory. 7. Turn mixer to low pace, add flour mixture in 2 additions, each time mixing till just blended. 14. Bake at 175 diploma celsius for 60-70 mins, until skewer comes out clear. 15. Let the cake cool down fully earlier than eradicating and slicing. Grease and line a 8"x8" square baking pan. Add the sugar gradually and beat till stiff peak. This is to ensure the bottom-most batter gets to be folded completely. It will take a few minutes. 11. Pour the batter into the mixing bowl containing the remaining 1/three of egg meringue and fold gently. 8. Fold in the chopped walnuts and combine effectively.
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