Banana Nut Cake With Mocha Coffee Glaze
Source of Recipe
Internet
List of Ingredients
Vegetable oil or vegetable oil spray
Matzo cake meal, for dusting pan
7 eggs, separated (for lower fat and cholesterol, use 5 egg yolks and 9 egg whites)
1 cup sugar
Juice of half a lemon
3 very ripe bananas, mashed (1 1/4 cups)
1/2 teaspoon plus dash salt
1 tablespoon lemon zest, grated
1/4 cup potato starch
3/4 cup matzo cake meal
1 cup walnuts, finely chopped
For the mocha coffee glaze:
1 tablespoon instant coffee powder
2 tablespoons hot water
1/4 cup dark brown sugar, firmly packed
1 teaspoon potato starch
1 tablespoon chocolate, finely grated Recipe
Preheat oven to 350 degrees. Lightly grease or spray a 9-by-13-inch pan with vegetable oil. Dust with matzo cake meal.
In a large bowl, beat egg yolks on medium speed. Gradually add 1/2 cup sugar and lemon juice. Beat until pale and thick, about 5 minutes. Stir in bananas, 1/2 teaspoon salt and lemon zest. Sift in potato starch and 3/4 cup matzo cake meal. Blend well. Add nuts.
In a separate bowl with clean beaters, beat egg whites on medium speed 1 minute. Add a dash of salt. Increase speed to medium-high and gradually add remaining 1/2 cup sugar. Beat until whites are stiff but not dry. Fold whites into yolk mixture in three additions.
Pour batter into prepared pan. Bake about 40 minutes, until a wooden skewer inserted in the center comes out clean. Cool completely in pan on a rack.
Mocha glaze: In a small, heavy saucepan, dissolve coffee powder in hot water. Over medium heat, add brown sugar and potato starch. Simmer until thick, stirring constantly. Remove from heat. Stir to relax bubbles. Add chocolate and stir until smooth.
Pour glaze on cooled cake. Allow to set until firm.
Makes 12 servings.
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