Banana Cake with Chocolate Glaze

I wanted to bake a banana cake badly the other day, and so searched for one and found out this recipe from Nigella’s site.....What I liked about the recipe was it used rum instead of milk and essence....And I love cakes made of liquor; be it brandy or rum or even wine.....Well, stories apart.....On to the recipe....I have made few alterations to the original recipe......

 

 

Ingredients:

Recipe Adapted from: Nigella Lawson

 

Butter - 100gm

Castor sugar - 175 gm

Salt- 1/4 tsp

Eggs - 2 (at room temp)

Lemon zest -1 (grated)

Rum - 3-4 tbsp

Ripe bananas - 3 (mashed)

Lemon juice - 1 tbsp

Flour - 250 gm

Baking powder - 2 tsp

 

Method:

• Sift flour and baking powder together and keep aside.
• Butter a baking tin and it line with a parchment paper.
• Cream butter and sugar together in a large bowl.
• Add the eggs and beat until the mixture become light and fluffy.
• Add the grated lemon zest and rum.
• Next, add the mashed bananas and lemon juice. Once the bananas are mixed in, the mixture looks curdled. {Don't worry! Nigella's assurance}.
• Add the dry ingredients to the above mixture and combine.
• Pour into the prepared tin and bake for 75 mins in a preheated oven at 180 C.
• Once baked, remove and cool completely before frosting with the chocolate glaze.

 

 

Chocolate Glaze

 

Ingredients:

Recipe Source: Pastry Affair

 

Semi-sweet chocolate - 2 cups

Butter - 100gm

 

Method:

• In a double boiler, melt the semi-sweet chocolate and butter together, stirring until smooth. The glaze will thicken slightly.
• Remove from heat, allow it cool slightly and frost the cake before the glaze hardens. {If the glaze hardens, melt it again via a double boiler}