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Banana cake with gula melaka butterscotch

epicure 24 April 2013
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Cuisine
Type of Meal
Vegetarian-friendly
Difficulty
Speed

Instead of brown sugar, try gula melaka—go for a pure, unadulterated version that has not been mixed with white sugar—for a richer fragrance. To achieve a hard and crusty cake surface, bake only on the day that you are serving this as bananas tend to get soggy in the fridge due to contact with moisture.

Instead of brown sugar, try gula melaka—go for a pure, unadulterated version that has not been mixed with white sugar—for a richer fragrance. To achieve a hard and crusty cake surface, bake only on the day that you are serving this as bananas tend to get soggy in the fridge due to contact with moisture.

Serves 8 Prep time 10 minutes
Baking time 1 hour 10 minutes

350g unsalted butter, sliced into cubes
250g fine sugar
250g ripened bananas, peeled and mashed
5 eggs
200ml milk

Dry mixture
300g plain flour, sifted
1 tsp baking powder
1 tsp bicarbonate soda

Gula melaka butterscotch
70g gula melaka
3 tbsp water
20g unsalted butter
40g double cream

Garnish
200g fresh bananas, sliced
1 tbsp gold candy balls

• Add butter and sugar into a kitchen mixer using a paddle. Beat until light and fluffy.
• Using a fork or bare hands, mash bananas into a soft pulp. Add bananas the mixer followed by eggs, one by one. Blend well.
• With a baking scraper, fold in the dry mixture. Finally, add milk.
• Heat up an oven to 150˚C. Bake for 70 minutes, top and bottom heat with no fan.
• To check whether the cake is done, poke a satay stick into the cake. If the stick comes out clean, the cake is ready.
• Melt the gula melaka with water until it is totally dissolved. Add butter, then double cream and mix till it becomes a uniformed colour.
• Combine fresh banana slices with gula melaka butterscotch. Stir well. Pour over the top of the cake. Garnish with gold candy balls.

Instead of brown sugar, try gula melaka—go for a pure, unadulterated version that has not been mixed with white sugar—for a richer fragrance. To achieve a hard and crusty cake surface, bake only on the day that you are serving this as bananas tend to get soggy in the fridge due to contact with moisture.

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