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Banana Apple and White Chocolate Cake

Banana Apple and White Chocolate Cake
Course: baking
Keyword: apple, banana, pecan, walnut, white chocolate
Yield: 12 generous portions

Equipment

  • hand mixer

Materials

A-Ingredients

  • 15 g Tahini I used Sobaba
  • 265 g bananas mashed aprox 3
  • 170 g granny smith apples peeled and grated aprox 2 small medium apples
  • 3 exl eggs 160g
  • 250 g brown sugar

B-Ingredients

  • 150 ml milk Room Temperature
  • 60 ml delicate oilve oil Bertolli Delicato
  • 5 ml Vanilla extract

C-Ingredients sift and whisk together

  • 75 g almond flour
  • 200 g cake flour
  • 1 tsp bicarbonate of soda
  • 1½ tsp baking powder
  • ½ tsp salt

D-Ingredients

  • 60 g pecan toasted and chopped
  • 60 g walnuts toasted and chopped
  • 60 g white chocolate roughly chopped

Instructions

Preheat oven to 180ºC or 160ºC fanassist. Batter yeilds about 1440g

  • Grease and line with baking paper 3 x 15cm baking pans batter per pan +- 480g per pan 45-50 min
    (Alternative pans can be used but baking times need to be adjusted.
    mini bundt pans 12-15 min
    small novelty pans like my heart shaped ones 20 min
    900g Loaf 21cm x 11cm x 6cm 50 min)
  • gather all your ingredients

A

  • Mix mashed banana and apple together. Add tahini and stir to cover Set aside
  • In separate bowl, cream together the eggs and sugar until light and creamy in colour.

B

  • Add the vanilla to the milk and olive oil - stir

A and B

  • Pour the Milk mix into the egg mix and gently incorporate together. Now fold in the banana mix

C

  • with the mixer set to low speed, gently add ½ the flour mix to the rest of the batter. Mix slowly. Repeat with the next ½ of the flours.

D - reserve 1 small handful for tops of cakes

  • Fold nuts and chocolate into batte . Pour batter (about 480g per pan) into 3 x 15cm prepared cake pans, sprinkle with reserved nuts and chocolate.
  • Place pans on a baking sheet and place on 2nd shelf from bottom of preheated oven . Bake for 45 to 50 minutues. At 35 minutes ensure they are not browning too fast. If so place a sheet of tinfoil on top.
  • Remove from oven and leave in pans for 15 minutes to cool before flipping on to wire racks to cool completely .
  • serve with Tahini Honey Butter