Prajitura intoarsa cu banane si nuci pecan
Cumva, printre cursuri si retete noi, experimente si fotografii, mi-am gasit timp sa dau bananelor o sansa. Aroma lor intensa inainte si dupa copt este magnifica! O imbucatura din acest tort si iti dai seama imediat ca doza dubla de banana din reteta e exact ceea ce trebuie! Un tort pufos, aromat, umed, texturat, absolut delicios!
Prajitura cu banane si nuci pecan
Ingrediente
Topping:
- 55 g unt 82% grasime (caramelizat*)
- 100 g zahar brun deschis
- 2 banane (felii)
- 50 g nuci pecan
Blat cu banane:
- 125 g unt 82% grasime (temperatura camerei)
- 130 g zahar alb granulat
- 1 ou
- 190 g banane
- 5 g extract de vanilie
- 1 lingura zeama de lamaie
- 85 g smantana pentru frisca
- 190 g faina alba 000
- 3 g praf de copt
- 2 g bicarbonat de sodiu
- 1 g sare
Instructiuni
Topping:
- Turnati untul intr-o tava patrata (sau rotunda).
- Presarati deasupra zaharul brun, apoi asezati nucile pecan si feliile de banana.
- Dati deoparte.
Blat cu banane:
- Pasati bananele cu extractul de vanilie si zeama de lamaie.
- Cerneti faina cu praful de copt, bicarbonatul si sarea.
- Mixati untul cu zaharul pana obtineti un amestec deschis la culoare. Adaugati oul si mixati bine, apoi incorporati pireul de banane.
- Adaugati jumatate din ingredientele uscate, cernute, apoi turnati in fir subtire smantana pentru frisca, urmata de a doua parte a ingredientelor uscate.
- Omogenizati apoi puneti aluatul peste topping. Nivelati.
- Coaceti in cuptorul preincalzit la 180C pentru 20-25 minute sau pana devine auriu.
- Cand e gata, scoateti din cuptor si lasati la racit pentru 10-15 minute. Intoarceti tava invers pe un platou.
- Serviti tortul cald, cu inghetata, sau rece.
- Sa aveti pofta!
Notes
ENGLISH
Somewhere between pastry classes and trying new recipes, between a short vacations and recipe hunting or creating, I fell in love with the intense aroma of deeply ripe bananas. I find them so bright, their flavor is so exotic and yet so familiar, memories coming back from childhood when bananas where rare gems and therefore so valuable for my taste buds. This upside down banana pecan cake has a double dose of banana, as if one wasn’t enough! Bananas in the topping, bananas in the batter – what could be more delightful than this?!
The great thing about bananas, apart from the taste, obviously, is the moisture they provide to each cake! From these banana chocolate muffins to this Hummingbird cake or this sublime banana bread, they all have in common two things: the amazing flavor of baked bananas and the intensely moist crumb! Delightful for all your senses!
Upside Down Banana Pecan Cake
Ingrediente
Topping:
- 55 g butter (caramelized*)
- 100 g brown sugar
- 2 bananas (sliced)
- 50 g pecans
Cake:
- 125 g butter (softened)
- 130 g white sugar
- 1 egg
- 190 g bananas
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 85 g heavy cream
- 190 g all-purpose flour
- 3 g baking powder
- 2 g baking soda
- 1 g salt
Instructiuni
Topping:
- Pour the butter in a small square pan**
- Sprinkle in the brown sugar, followed by the pecan nuts and the banana slices.
- Place aside until needed.
Cake:
- Mash the bananas with the vanilla and lemon juice.
- Sift the flour with the baking powder, baking soda and salt.
- Combine the butter and sugar in a bowl and mix for a few minutes until creamy and pale.
- Stir in the egg and mix well.
- Add the mashed bananas and mix until incorporated.
- Stir in half of the dry, sifted ingredients then stream in the heavy cream, followed by the other half of dry ingredients. Mix just until combined.
- Spoon the batter over the topping.
- Bake the cake in the preheated oven at 180C for 20-25 minutes or until golden brown.
- When done, allow to cool down for 10-15 minutes then turn it upside down on a platter.
- Lift the pan gently to reveal the cake. Serve it warm with a scoop of ice cream or chilled.
Notes
