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Banana Walnut Cake – Indonesian Style

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Ingredients
  

  • 200 g Cake Flour or 200g self-raising flour sifted thrice

Banana Cream Mixture:

  • 3 very ripe Bananas medium size - this can range from 2-4 depending on your preference
  • 5 Egg Yolks
  • 200 g Unsalted Butter at room temperature can be increased to 250g if you want a richer cake
  • 80 g Caster Sugar
  • 1 teaspoon Vanilla Essence
  • 1 teaspoon Cinnamon Powder or Mixed Spice
  • Optional: Raisins chocolate chips (coat them with flour before adding into the mixture while folding the flours)

Meringue:

  • 5 Egg Whites
  • 100 g Caster Sugar
  • 1/4 teaspoon Tartar Powder optional or replace with lemon juice, I don't use either

Topping:

  • Chopped Walnuts enough to cover top of cake - not to coarse or it will be hard to cut the cake later but not too a powder either

Instructions
 

  • Preheat the oven at 160ºC to 180ºC.

Banana Butter Cream

  • To make the banana cream mixture, put the butter with the sugar into the Thermomix with the butterfly attachment and whip it at Speed 3 for 2 minutes, if butter is cold, set temperature to 37ºC. If not using the Thermomix, just beat butter with sugar till it turns almost white.
  • Add the eggs one at a time, each time after the egg has been emulsified.
  • If using Thermomix, remove the butterfly attachment and blend the whole bananas, else mash the bananas ahead of time.
  • Add the rest of the ingredients for the banana cream and mix till just incorporated. Do not overbeat or overstir.

Meringue

  • Make the meringue, whip the egg whites with the tartar powder until frothy, then add in the sugar gradually, and beat at medium speed until medium peak is formed. On the Thermomix, it is beating at Speed 5 and for 3-5 minutes.
  • Fold 1/3 of the Meringue and 1/3 of the flour into the Banana Cream mixtures carefully, then finish with the rest, 1/3 of the meringue and flour at a time.
  • Pour the batter into a 10 inch diameter cake tin. I used a spring form and lined only the bottom.
  • Top the cake with the chopped walnuts.
  • Bake on medium rack for 60 minutes.
  • Note: For speed, I baked the cake on a low rack at 170ºC for 20 minutes, then increased to 180ºC for the next 25 minutes. This is a faster way of baking, the cake will be evenly browned top and bottom and will not crack. If you do not have time to watch or do this adjustment, just go ahead and set it at 160ºC for an hour for security and guarantee.