Israeli Banana Nut Cake

Israeli Banana Nut Cake Recipe - A Delicious Middle Eastern Dessert

Region / culture: Israel | Preparation time: 20 minutes | Cooking time: 70-75 minutes | Servings: 10-12

Introduction

Israeli Banana Nut Cake is a delicious and moist dessert that is perfect for any occasion. This cake is made with ripe bananas, matzo cake meal, potato starch, and chopped nuts, giving it a unique and flavorful taste. Whether you are looking for a dessert to serve at a family gathering or a special treat for yourself, this cake is sure to impress.

History

Israeli Banana Nut Cake has its roots in Jewish cuisine, where it is often served during holidays and celebrations. The combination of bananas, nuts, and matzo cake meal creates a rich and satisfying dessert that is loved by many. This recipe has been passed down through generations and continues to be a favorite among those who enjoy traditional Jewish desserts.

Ingredients

8 eggs, at room temperature
1.25 cups sugar
0.5 tsp salt
1.25 cups mashed ripe bananas
0.75 cup matzo cake meal
0.5 cup potato starch
1.25 tsp cinnamon
0.5 cup chopped nuts

How to prepare

Separate the eggs into a large mixing bowl.
Slowly beat 1 cup of sugar and salt into the egg yolks until they become thick and light in color.
Add the bananas and beat for 3 minutes at the highest speed.
Stir in the meal, starch, and cinnamon.
Fold the mixture into the banana mixture and add the nuts.
Beat the egg whites at the highest speed until they form peaks (not dry).
Continue beating and make the meringue by gradually adding the remaining 0.25 cup of sugar into the whites, 1 tbsp at a time.
Fold the meringue into the banana mixture.
Turn the mixture into a 10-inch tube pan with the bottom lined with wax paper.
Bake at 325°F (163°C) for 70 to 75 minutes, or until the cake is springy to the touch.
Invert the pan on a funnel.
Let it hang for 45 minutes.
Remove the cake while it is still warm.
Run a knife around the side of the cake and remove it.

Variations

Add chocolate chips or dried fruit to the batter for added flavor.
Substitute almond flour for the matzo cake meal for a gluten-free version of the cake.
Drizzle caramel or chocolate sauce over the cake before serving for a decadent touch.

Cooking Tips & Tricks

Make sure to beat the egg yolks and sugar until they are thick and light in color to ensure a fluffy texture in the cake.

- Folding the meringue into the banana mixture gently will help maintain the cake's light and airy texture.

- Be sure to line the bottom of the tube pan with wax paper to prevent the cake from sticking.

- Let the cake hang upside down on a funnel after baking to prevent it from collapsing.

Serving Suggestions

Israeli Banana Nut Cake can be served warm or at room temperature. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Beating the egg yolks and sugar until thick and light will help create a fluffy texture in the cake.

- Folding the meringue into the banana mixture gently will help maintain the cake's light and airy texture.

Ingredient Substitutions

You can substitute almond flour for the matzo cake meal for a gluten-free version of the cake.

- Walnuts or pecans can be used in place of the chopped nuts in this recipe.

Make Ahead Tips

Israeli Banana Nut Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month.

Presentation Ideas

Serve Israeli Banana Nut Cake on a decorative cake stand or plate for a beautiful presentation. Dust the top of the cake with powdered sugar or drizzle with a glaze for an elegant touch.

Pairing Recommendations

Israeli Banana Nut Cake pairs well with a cup of hot tea or coffee for a delightful dessert experience. It can also be served with a glass of dessert wine for a special treat.

Storage and Reheating Instructions

Israeli Banana Nut Cake can be stored in an airtight container at room temperature for up to 3 days. To reheat, place the cake in a preheated oven at 350°F (177°C) for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Israeli Banana Nut Cake contains approximately 250 calories.

Carbohydrates

Each serving of Israeli Banana Nut Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Israeli Banana Nut Cake contains approximately 10 grams of fats.

Proteins

Each serving of Israeli Banana Nut Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Israeli Banana Nut Cake is a good source of potassium, vitamin C, and vitamin B6 from the bananas.

Alergens

This recipe contains eggs and nuts, which may be allergens for some individuals.

Summary

Israeli Banana Nut Cake is a delicious dessert that is relatively low in calories and provides a good source of carbohydrates, fats, and proteins. It also contains essential vitamins and minerals from the bananas.

Summary

How did I get this recipe?

. It was a hot summer day in Jerusalem, and I had just finished exploring the bustling markets of the Old City. As I walked through the narrow streets, the smell of spices and freshly baked bread filled the air. I stumbled upon a small bakery tucked away in a corner, and the sweet aroma of bananas and nuts wafted out from the open door.

Intrigued, I stepped inside and was greeted by a friendly elderly woman who introduced herself as Miriam. She was busy baking a delicious-looking cake that was unlike anything I had ever seen before. I couldn't resist asking her about the recipe, and she smiled warmly before offering to show me how to make it.

As we worked together in her cozy kitchen, Miriam shared with me the story behind the Israeli Banana Nut Cake. She told me that the recipe had been passed down through generations in her family, and that each ingredient had a special meaning.

"The bananas represent prosperity and abundance," she explained as she mashed the ripe fruit into a smooth puree. "And the nuts symbolize strength and resilience. Together, they create a cake that is not only delicious but also rich with tradition and history."

I was captivated by Miriam's words and the care with which she prepared each ingredient. She taught me how to combine the flour, sugar, and spices with the banana puree and chopped nuts, and we took turns stirring the batter until it was smooth and creamy.

As the cake baked in the oven, filling the kitchen with a tantalizing scent, Miriam regaled me with stories of her childhood in Jerusalem and the magical moments she had shared with her family over this special dessert. She spoke of holiday celebrations and family gatherings, of laughter and love that had infused each bite of the cake with warmth and joy.

When the timer finally chimed, we pulled the cake out of the oven and marveled at its golden-brown crust and moist interior. Miriam cut us each a generous slice, and as we savored the flavors of the Israeli Banana Nut Cake, I felt a deep connection to her and the rich culinary heritage she had shared with me.

From that day on, the recipe for the Israeli Banana Nut Cake became a cherished part of my own culinary repertoire. I would bake it for special occasions and family gatherings, sharing Miriam's story and the love that had gone into each delicious bite.

Years passed, and I continued to hone my skills in the kitchen, learning new recipes and techniques from friends and family members. But the Israeli Banana Nut Cake remained a constant in my life, a reminder of the magical day I had spent with Miriam in her humble bakery in Jerusalem.

And as I pass down this recipe to future generations, I know that the story of the Israeli Banana Nut Cake will always stay with me, a testament to the power of food to bring people together and create memories that last a lifetime.