BANANA NUT CAKE AND MOCHA COFFEE GLAZE

FROM PHIL LEMPERT, SUPERMARKET GURU

Banana Nut Cake & Mocha Coffee Glaze
April 2, 2012
bannana bread cake on wicker table coaster

Matzoh cake meal and potato starch are used during the Passover holiday as a substitute for self-rising flour yet savvy bakers use them all year round because it absorbs liquid, holds onto the sweetness, like these mashed bananas, very well and makes for a super light and lovely cake. The Mocha Coffee Glaze is delicious over any cake, but the combination of bananas, nuts, and chocolate with a hint of coffee is spectacular.

This recipe makes 12 servings.

Banana Nut Cake Ingredients:
5 egg yolks and 9 egg whites
1 cup sugar
Juice of half a lemon
1/1/4 cups very ripe bananas, mashed (about 3 bananas)
1/2 teaspoon plus dash salt
1 tablespoon lemon zest, grated
1/4 cup potato starch
3/4 cup matzoh cake meal
1 cup walnuts, finely chopped

Mocha Coffee Glaze Ingredients:
1 tablespoon coffee, ground to a powder
2 tablespoons hot water
1/4 cup dark brown sugar, firmly packed
1 teaspoon potato starch
1 tablespoon chocolate (milk or dark) finely grated

Banana Nut Cake Instructions:
Preheat oven to 350°F.
Lightly grease or spray a 9”x13” glass or metal pan with vegetable oil. Dust with matzo cake meal or flour.
Use a mixer for this although “elbow grease” will work as well.
In a large bowl, beat egg yolks on medium speed then gradually add in the lemon juice and just ½ cup of the sugar.
Beat these ingredients until pale yet thick, about five minutes.
Stir in the mashed bananas, ½ teaspoon salt, and the lemon zest. Set aside.
In a medium bowl, sift together the potato starch and ¾ cup matzoh cake meal until well blended. Add the walnuts.
Use the mixer again for this next step taking care to clean the beaters from the previous step.
Beat together the egg whites on medium speed one minute, then add a dash of salt.
Increase the speed to medium-high and, gradually, add the remaining ½ cup of sugar and beat until the whites are stiff, but not dry.
Fold this mixture into the egg yolk mixture about one-third at a time to blend well.
Add the starch/cakemeal/walnut mixture into the batter and pour into the greased pan.
Bake about 40 minutes, or until a wooden skewer inserted in the center comes out clean.
Cool completely in pan on a rack then add the glaze.

Mocha Coffee Glaze Directions:
In a small, heavy saucepan, dissolve coffee powder in hot water and add the brown sugar and potato starch.
Simmer over medium heat, stirring constantly, until it thickens.
Remove the pan from the heat and stir with a wooden spoon.
Add the chocolate and stir until it is thoroughly melted.
Pour glaze on cooled cake. Allow to set, about ten minutes, until firm.