I baked a cake which had a denser texture compared to the normal chiffon cakes that I usually bake. I baked Gula Melaka & Walnuts Banana Cake last Sunday morning since parents were not at home and I don’t have to be at work until 12:45p.m. in the afternoon. Woke up slightly earlier than usual for a Sunday since I had made plans to bake a cake to bring to workplace to share with my colleagues.
I had previously attempted Ham & Cheese Chiffon Cake in between. But unfortunately, I accidentally scraped off the sides when I was trying to unmould the cake from the chiffon pan. Hence, I ended up with an ugly looking cake. I couldn’t be bothered to snap a few pictures and make it a blog entry here.
Without further ado, let me show you my Gula Melaka & Walnuts Banana Cake which I adapted from Cuisine Paradise.
Gula Melaka & Walnuts Banana Cake (adapted from Cuisine Paradise)
- 250g Lurpak unsalted butter *Golden Churn*
- 140g shaved Gula Melaka *110g*
- 1/2 tsp vanilla extract *omitted*
- 4 eggs
- 270g self-raising flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 240g banana (ripe & mashed)
- 60g chopped walnuts
- 30ml Kahlua
- *30g shaved Gula Melaka, optional *omitted*
- *some extra walnuts (whole) and banana (sliced) for decoration
- Beat unsalted butter, shaved Gula Melaka and vanilla extract until the batter becomes light and fluffy.
- Beat in one egg at a time until well mixed.
- Mix together self-raising, baking soda and salt together. Sift in half of the portion of the flour mixture and gently fold them in until well mixed.
- Add in mashed banana and stir till well combined with the remaining half portion of the flour mixture.
- Lastly, stir in the Kahlua and chopped walnuts, mix until well combined.
- Pour batter into a lined and greased 7″ square baking pan, top with shaved Gula Melaka, whole walnuts and sliced banana as decoration.
- Bake in a preheated oven of 170 degree Celsius for approximately 50 minutes until an inserted skewer comes out clean.
- Cool the cake completely on top of a wire rack before serving.
I did not follow as instructed about cooling the cake completely before serving, hence my cake ended up having a landslide/mudslide while I was attempting to slice them up for serving. According to my colleague, the cake tasted great but rather wet for a butter cake. She told me to use Anchor Butter next time instead of Golden Churn.
I am planning on attempting the cake again next time but substitute walnuts with dark chocolate chips. The taste of Kahlua was extremely subtle in the cake but it indeed made the cake smelled nice when combined with Gula Melaka. The cake rose beautifully albeit there were cracks on the surface. Unfortunately, my cake did not brown evenly. Wonder what could have gone wrong that my cake were slightly burnt on one particular area.