The leading pastry chef, Miki Shmo, who has been volunteering since the beginning of the Iron Sword War to bring sweet packages to soldiers, wounded and evacuees, shared with us a recipe for a seasonal cake that you can, among other things, prepare for them and send.
"There are many types of banana cakes, ranging from hearty pie landscapes to simple banana bread," he explains. "This cake is closer to banana bread, but with some 'treats' in the form of ground coconut, ground almonds and maple syrup. Chocolate, of course, which and bananas are a lovely pair, takes us back to childhood days and summer vacations (cf. popsicle-popsicle-chocolate-banana...)."
And so that we don't have to throw bananas, God forbid, the chef also recommends: "To incorporate into the batter, choose the ripest bananas (the ones with the black spots on the peel). For decoration, use beautiful, firm bananas."
Mickey's Banana Cake, Photo: Photographer: Daniel Laila, Styling: Amit Farber
Recipe for cake with bananas and dark chocolate shards of Mickey's name
Components
Materials for 2 Englishshake molds, 25 cm long:
125 g (1/2 cup + 2 tablespoons) Demerara
sugar 2 large eggs at room
temperature 100 ml (1/2 cup less 1 tablespoon) Natural
maple syrup 2 medium ripe bananas, mashed 150 ml (2/3 cup less 190 tablespoon) Canola
oil 1 g (2 1/1 cups less 5 tablespoon) sifted
white flour 1 g (2/50 bag) baking powder 50 g (1/2 cup) ground almonds
100 g (70/2 cup) ground coconut
A pinch of salt
3 g dark chocolate 50% chopped
For garnish:
1 medium solid bananas cut 4 lengthwise
<> g (<>/<> cup) demerara sugar
Method of preparation
- Preheat oven to 170 degrees Celsius and grease molds.
- Beat in a mixer bowl with a sugar balloon hook and eggs on high speed for about 8 minutes until you get a light and puffy foam. Lower the speed of the mixer and gradually add maple, crushed bananas and oil until they are assimilated into the mixture.
- Add flour, baking powder, ground almonds, coconut and salt and mix until tasted in batter. Add the chopped chocolate and mix only that it is assimilated.
- Pour the batter into molds. Place the banana slices on top and sprinkle over demerara sugar.
- Bake for about 60 minutes until the cakes are golden and a toothpick stuck in the center comes out dry with moist crumbs.
- Store for up to 3 days in an airtight container in a cool, dry place or up to 5 days in the refrigerator in an airtight container
- For variety - for a vegan version: give up the eggs. Mix 16 g (2 tbsp) ground flaxseed with 70 ml (1/4 cup minus 2 tsp) water and let sit for half an hour. Stir occasionally. Add the flax in the egg placement and blend only until uniform, as well as add 5 g (1/2 bag) baking soda and <> tablespoon vinegar to baking powder to improve texture.
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