Sunday, September 16, 2007

Banana's a fruit right?

Look at it. Isn't it lovely? We thought so too.

This is the Cordon Rose Banana Cake (pg 69). This cake is based on the classic butter cake -- and we all know how many of these we've done -- thus, it came together like all the other cakes we have done.

When it came out of the oven, both J and I noticed how bread like it was. RLB suggests a variety of "adornments", including none. This would have been a good "plain" cake to take on a trip or picnic. It was dense, but still light. The crumb was lovely in that it was moist and didn't just fall apart. While it would have been good with a splash of milk -- J said, "I bet you'll want to have a bit of milk with this." -- honestly, it didn't need it at all.

We created the Sour Cream Ganache (pg 275) and proceded to pour it over the top. This time the Ganache was the right consistency. The last time we made it, it was a bit too thin and we had to add butter to get it to firm up. This had a definite tang and was extremely chocolatey. I guess it should be since it's just sour cream and melted chocolate. This time we used Nestle Chocolatier Bittersweet Chocolate (62% Cacao). It melted like a dream and had a rich thickness to it when melted. A very nice chocolate, especially for the price.

Well, this cake was very well received by the people I dropped it off to. Michael loved it, thought it was one of our best. Geoff and Hillary and Lila all enjoyed it. (They are smart. They freeze what they don't eat and have it later. Somehow, I can't delay my gratification that long.) Kevin didn't like the chocolate and banana pairing. I also dropped a slice off at David, Natalia and Santiago's house. Our circle is ever widening.

Ok, for those of you who are keeping on top of things, yes, this was supposed to be a fruit cake. Well, as you can tell, it's not. We are having a difficult time finding candied fruit and candied citron. Either we're both blind or it's not out yet. When it's out, we'll make fruit cake.

So, next time could be fruit cake, could be pumpkin walnut ring or it could be a pie feast. Now, you'll just have to stay tuned.

Now is the perfect weather, bake through,


1 comment:

Julius said...

I just baked this same recipe today. I wanted to see if it would bake in a loaf pan.

It worked well, except the baking time was much longer - 1 hr 15 minutes. I had to shield it with foil so it wouldn't brown too much.

It is very tender, and definitely more cake than banana loaf in texture.

I'd post a pic on my blog, but it's already being consumed as I'm typing this. :)