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!8241_10208986175561735_615015102370731960_n 1914544_10208986175361730_1857736226853114398_n

Light Butter Walnut Cake

Light Butter Walnut Cake

Ingredients

Yellows

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

Whites

4 egg whites

1/4 teaspoon cream of tar tar

70g raw caster sugar (or caster sugar)

Toppings

1/2 cup walnuts, chopped

Method

  1. Preheat oven at 165C.
  2. Egg Yolk mixture
  3. Cream the butter until light. Add the stevia or sugar and cream until almost white.
  4. Add egg yolks one at a time, waiting for each to emulsify before adding the next.
  5. Mix in the mashed bananas.
  6. Mix the flours and the almond meal. Stir 1/3 of it into the mixture.
  7. Add in 1/2 the coconut milk and another 1/3 of the flours. Mix.
  8. Add the rest of the coconut milk and the flours. Mix well and set aside.
  9. Egg White mixture (meringue)
  10. Beat the egg whites will frothy than rain in the cream of tar tar, then the sugar.
  11. Beat on medium speed for 3-4 minutes until you get a stiff peak (Kitchenaid #6, 3 minutes in total)
  12. Mix and top
  13. Mix the meringue into the egg yolk mixture, 1/3 at a time.
  14. Level the top and sprinkle the walnuts.
  15. Bake for 60 minutes on a low shelf.
https://www.sculleri.com/light-butter-walnut-cake/
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