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Cake-Banana Cake with Marsala-Fresh Fruit Rel

Source of Recipe

recipecircus/marla hudgins


List of Ingredients


7 eggs -- separated
1 cup sugar
1/4 teaspoon salt
1 1/2 cups ripe bananas -- mashed (approximately 3 bananas)
3/4 cup matzo cake flour
1/4 cup potato flour
3/4 cup pecans -- chopped
--Marsala-Fresh Fruit Relish--
1/2 cup Marsala wine or sweet red wine
1/4 cup sugar
1 pint hulled strawberries -- halved
2 bananas -- sliced
1/2 cup toasted pecans -- chopped







Recipe

With an electric mixer, fit with the paddle attachment beat the egg
yolks and sugar until light in color and fluffy.

In a separate bowl hand whisk the bananas until a nearly smooth puree
is achieved. Mix into bananas the salt, cake and potato flours. Do
not overmix.

Add the banana mixture to the yolks and sugar and combine. Using a
rubber spatula, scrape the sides of the bowl as necessary. Transfer
to a large bowl and set aside.

Using the whisk attachment beat the egg whites with a pinch of salt
in a clean and dry electric mixer until a stiff peak forms. Gently
fold in the banana batter. Fold in the nuts and carefully pour into a
greased bundt mold.

Bake 45 - 55 minutes in a 325 F. oven, or until an inserted toothpick
comes out clean.

Remove from oven and allow to cool before removing from bundt.

YIELD: 1 BUNDT

Marsala-Fresh Fruit Relish:

In a medium bowl combine the Marsala wine, sugar, fruits and nuts.
Gently mix to combine. Allow to macerate at least 15 minutes for
flavors to combine and fruit syrup to form. Add more sugar if a
sweeter relish is desired.

Spoon relish over slices of banana cake with a drizzle of the
remaining fruit syrup.

YIELD: 2 CUPS