Description
With one delicious batter, create a banana custard cake with three different textures and notes of nutmeg, brown sugar, and rum.
Ingredients
Scale
- 4 eggs (separated, at room temperature)
- 1¼ cups granulated sugar
- 1 Tbsp dark brown sugar
- 1 Tbsp rum (or rum extract)
- 2 tsp vanilla extract
- 1 stick + 2 tsp (125 g butter, melted)
- ½ cup banana puree (about 1 large banana)
- a pinch of grated nutmeg
- ¾ cup flour
- 2 cups 500 ml milk, lukewarm
Instructions
- Mix egg whites until stiff peaks appear.
- In a large bowl, beat the egg yolks with white and brown sugar, rum and vanilla until light. Add melted butter, banana puree (you can mash it with a fork, but blending makes it smoother) and nutmeg. Continue beating for another minute. Then add the flour and mix it in (do not overmix).
- Add the milk and beat until incorporated.
- Using spatula, GENTLY fold in beaten egg whites.
- Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish and bake in preheated 325 F (160 C) oven for about 60 minutes or until the top is dark golden. (If after 30 minutes top is already golden, cover the cake with aluminum foil.)
- Cool in the pan for at least 3 hours before cutting.
- Category: Baking, Dessert