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!
Light Butter Walnut Cake
Ingredients
Yellows
- 150 g unsalted butter room temperature
- 110 g of sugar or 1 Tbsp Nunatural Stevia
- 4 egg yolks
- 2 small overripe bananas mashed
- 50 g almond meal toasted to golden in the oven or over a pan
- 120 g self-raising flour
- 20 g corn flour
- 100 ml coconut milk
- A good pinch of salt
Whites
- 4 egg whites
- 1/4 teaspoon cream of tar tar
- 70 g raw caster sugar or caster sugar
Toppings
- 1/2 cup walnuts chopped
Instructions
- Preheat oven at 165C.
Egg Yolk mixture
- 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.
Egg White mixture (meringue)
- 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 and top
- 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.
