I wanted to do a light butter cake. It should be moist and buttery, and I wanted it to be leavened largely by the eggs instead of baking powder alone. I also wanted it to have much less wheat flour, and I thought some almond meal to replace the flour would make it taste much nicer.
O, I have two small bananas that are overriped, so it will be nice to use them to sweeten, and so I can reduce the sugar by quite a bit, just use 1/3, and use the other natural sweetener, stevia to do the rest of the sweetening. This way, I will have a nice, light butter cake, and to top it, I put some walnuts. 🙂
The result. Smooth butter cake that is lighter than normal. No compromise in taste but low in sugar, lower in fat than most butter cakes. Love it!
150g unsalted butter, room temperature
110g of sugar or 1 Tbsp Nunatural Stevia
4 egg yolks
2 small overripe bananas, mashed
50g almond meal (toasted to golden in the oven or over a pan)
120g self-raising flour
20g corn flour
100ml coconut milk
A good pinch of salt
4 egg whites
1/4 teaspoon cream of tar tar
70g raw caster sugar (or caster sugar)
1/2 cup walnuts, chopped
- Preheat oven at 165C.
- Cream the butter until light. Add the stevia or sugar and cream until almost white.
- Add egg yolks one at a time, waiting for each to emulsify before adding the next.
- Mix in the mashed bananas.
- Mix the flours and the almond meal. Stir 1/3 of it into the mixture.
- Add in 1/2 the coconut milk and another 1/3 of the flours. Mix.
- Add the rest of the coconut milk and the flours. Mix well and set aside.
- Beat the egg whites will frothy than rain in the cream of tar tar, then the sugar.
- Beat on medium speed for 3-4 minutes until you get a stiff peak (Kitchenaid #6, 3 minutes in total)
- Mix the meringue into the egg yolk mixture, 1/3 at a time.
- Level the top and sprinkle the walnuts.
- Bake for 60 minutes on a low shelf.