so this week's theme is autumn, since i so am missing lovely autumn back in adelaide. if you ask me, which season do i love most, i would definitely say autumn; where the weather is cold, the wind is brisk, and the leaves are gold. i absolutely love the fiery shades of autumn, it creates this air of melancholy, warmth and calmness. i so love autumn.
hence to celebrate this season, i've decided to make an autumn themed cake this week. i went for our usual traditional banana cake, but with a twist of autumn.
i was aiming for the 'autumn shades', earth tone and all. with a dash of pecan nuts. but, since i couldn't find any at Giant, so i substituted pecan with walnut. aandd, since i am well aware of how bitter and yucky walnuts could be, i decided to caramelise them... which turned out to be a great idea heeee.
for the banana cake, i used this awesome recipe. very simple, easy, and fuss free. and yes, steamed. as for the buttercream, i decided to make cinnamon buttercream to go with the banana. But the buttercream from the recipe i used turned out too sweet, i mean, VERY sweet even after i used less amount of sugar than the recipe called for. maybe it's due to the fact that i actually substituted fresh milk with evaporated milk haha. had to use substitutes now, since much of the ingredients are too expensive here in malaysia.
i used this recipe for the caramel sauce, but with slight tweakings to the recipe since i used evaporated milk rather than fresh milk.
well, i'm not sure about you guys but i definitely drool over this. i mean, this really tasted good. the caramel... the crunch from the walnuts... and it looks good too! hahah. so autumn-y don't you think?
all in all, the banana cake turned out really well. it's not too sweet, and tasted just nice. as for the buttercream, it's too sweet, icky sweet. manih leting to the point of actually being inedible i think, unless you are an ultra sweet-tooth... shivers*
anyhow, here's the recipe. this is the altered version of the recipe; less sugar in the buttercream, tweakings in the caramel recipe, etc etc.
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 4 eggs
- 1 cup mashed banana (3-4 bananas)
- 3/4 cup cooking oil
- 3/4 cup sugar
- 1 tsp banana essence
- 120g butter
- 1 cup sugar
- 3 tbsp evaporated milk
- 2 tbsp cinnamon
caramel coated walnuts:
- 50g butter
- 1/2 cups brown sugar
- 3-4 tbsp evaporated milk
- 100g walnuts
- sieve flour, baking powder, and baking soda together.
- in another bowl, beat eggs till fluffy (i just used a blender since i was too lazy)
- add oil, sugar, and mashed bananas into the eggs and continue beating until well mixed.
- fold the dry ingredients into the batter.
- add banana essence into the batter (i forgot to add this in but the cake turned out just good)
- steam cake in preheated steamer at medium heat for about 40-45 minutes.
- beat butter until fluffy.
- add sugar in, a little at a time and continue beating until soft and fluffy.
- add the rest of the ingredients in, and continue beating till fluffy.
caramel coated walnuts:
- melt butter in saucepan over low heat.
- add in brown sugar and mix until dissolved.
- add milk and mix until smooth.
- add walnuts in and stir in the caramel mixture until all are well coated, and the caramel has dried up a bit (a bit sticky).
- let cool before putting onto buttercream.
it's a really simple cake, and i think it's also foolproof... since even i could make it. hahah. but i got the buttercream too sweet, and i'm a little bit upset about that. but don't worry though, i've altered the recipe, and you won't get the same too-sweet-to-be-true buttercream like i did!
have fun baking! or rather, steaming? hahaha.
*tips: in making banana cakes, the recommended bananas are pisang berangan and pisang kapas. from what i read in the blog where i got the recipe from.
autumn i miss you
baker at heart,