Banana-Walnut-Almond-Coffee-Cocoa Cake

In our kitchen, the role of the baker is generally handled by my better half, D. On some rare occasions, I do sometime try out my hand on the bakery stuff. And when a cake lover comes for dinner, its worth the effort. The recipe was inspired by another formidable creative genius who had posted a thought and had enough people oodling over it. So I ended up making an impromptu 'banana walnut almond coffee and cocoa' cake. The cake lover certified that it has indeed turned out nice and I had to put aside my low carb diet for a day.

 Ingredients (to be at room temperature):

  • 3 very ripe bananas
  • ½ cup toasted walnut
  • ½ cup almonds
  • 2 teaspoons of Coffee
  • 2 tbsp of Cocoa powder
  • 1 ¼ cup unbleached flour (Wheat flour ~ aata)
  • 1 tsp baking soda
  • ½ teaspoon fine salt
  • 2 large eggs
  • 1 teaspoon vanilla essence / ½ tsp vanilla extract
  • ½ cup unsalted butter + bit for pan
  • 1 cup sugar



Recipe:
Soak the almonds in boiling water for about 5-10 mins. Once cooled, peel the almonds and chop them into small chunks.
Chop the almonds and dry toast it on a  non-stick pan
Peel the bananas and mash with a fork into chunky paste.
Take half a cup of warm water and mix the coffee and keep aside
Mix the flour, cocoa, baking soda and salt, and keep aside
In a large mixing bowl take the sugar and butter together and whisk. Add the eggs one at a time, and whisk to a nice consistency.
Fold in the flour mix as you keep on whisking the mix. Add the vanilla essence.
Once the consistency is uniform and the mix is well whisked, add the coffee mix and whisk.

Keep the oven in pre-heat mode at 200 deg C. Prepare the cake pan by layering it with the butter.

Once the oven is heated and the mix is ready to be poured, gently mix the almonds and walnut and pour into the pan.

Put the pan into the oven and bake for about 35 mins. Check if done and if not, run it for some more time. Take care not to over do the baking as it will burn the top. Once done, sprinkle the decorations (optional) on top and keep it in the oven.



Once cool, take out and serve immediately. Just the cake tastes good. You can also serve with plain vanilla ice cream. I served with Cointreau.


Comments

Anonymous said…
Very interesting subject, thank you for putting up.
8/10/18 1:30 PM
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