Helllloooooo people ;) Yup another update from this mental blogger :ppp. Yeah I admit that I am mental cos if I am in the mood to bake and update, I will be doing it regularly. Otherwise, u'll see me dissapear for a few weeks or months maybe....hehehez. Please, please I beg u not to miss me when I am gone *wahahahaz....how shameful is that statement* pukes!!! I think I am little crazy today....please bear with me haizzzz hormones, hormones.
Anyway let me tell u a little story abt this cake. This is the first time ever that I am left with no eggs in the fridge ~ another sign of old age. I usually will buy 2 types of eggs, one is free range for our sunny side up and a tray of eggs that consists of 30s for baking bcos they are cheaper. After that I will transfer the 30s egg into 2, dozen cartons and stack the rest of the eggs on top of the cartons and keep them in the fridge. This way, I can save some space in the fridge. I thought I had a total of 18 eggs when I decided to make the pandan chiffon last Wednesday but lo and behold, the bottom egg carton was empty. Thus after making the chiffon I am left with only 2 eggs. I have yet to get my *$* to the supermarket to get more eggs.....lazy, plus its too cold plus I didnt have the car today as hb was using it for work and I can list more reasons if I want to but naaahhh let me stop here hehehez.
This pound cake recipe, I have bookmarked ages ago and I have used the streusel recipe the other time when I made the feijoa streusel muffins. The recipe is perfect as it calls for 2 eggs. I know I can search for eggless recipes but why bother since I am all set to bake this yummy pound cake :ppp. And.....I was also left with one lifeless banana that was exactly 100g, the signs for me to bake this cake were there thats why I shall not wait anymore. The cake was a perfect size for us and it was so moist apart from the struesel topping falling apart when I tried to slice it. Guess what.....I didnt waste a single crumb of the struesel, too crunchy and yummy to waste them. Maybe that's why I am a little crazy today, I probably am a little sugar high......I had 2 fat slices of this cake yumzz yummzz and I want MORE!!! :D
Source : Happy Home Baking
Adapted from : 贝太厨房 and 欧陆点心&磅蛋糕 (Don't ask me how to pronounce or read this :ppp)
Banana Walnut Streusel Pound Cake
(makes a 18cmx8cmx6cm pound cake)
100g unsalted butter, room temperature
65g icing sugar, sieve
2 eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
100g banana, mashed
125g cake flour
1 teaspoon baking powder
25g unsalted butter, room temperature
25g icing sugar, sieve
25g cake flour
To make streusel, place butter, icing sugar and cake flour in a bowl. With a fork, mix together the ingredients to form a soft dough. Leave in the fridge to chill.
Break walnuts into pieces, place in a baking tray and toast it in a preheated oven at 100degC for 10mins. Set aside to cool.
Line pound cake pan (18cm x 8cm x 6cm) with baking paper, set aside. Sieve flour and baking powder together, set aside.
Place butter in a mixing bowl. With a handheld electric mixer, beat the butter for a few seconds on medium speed. Add half of the icing sugar and continue to beat till the sugar is incorporated into the butter mixture. Add the remaining half of the icing sugar and continue to beat till the mixture turns pale, light and fluffy.
Dribble in the eggs gradually, about 1 tablespoon at a time, each time beat at low speed till incorporated into the mixture before adding. This step is important to prevent the batter from curdling. Even though some flour can be added to the batter to stop it from curdling, the texture of the cake will be affected. (Note: always use room temperature eggs to prevent curdling.)
Add in the vanilla extract and the mashed banana. Fold with a spatula till just incorporated. Do not over mix as it may cause the batter to curdle.
Sieve over the flour and baking powder mixture. Fold in the flour mixture with a spatula. Once the flour is incorporated into the batter, continue to fold for 1 to 2 mins until the batter appears smooth and glossy. This step is important so that gluten in the flour will be formed which will help the cake to rise and expand during baking.
Pour finished batter into prepared pan. Spread batter and smooth top. Sprinkle the walnut pieces on top. Lightly press into the batter with spatula.
Remove chilled streusel dough from fridge. Grate the dough over the top of the batter. Work quickly as the dough will soften very fast (especially on hot days).
Bake in pre-heated oven at 170degC for 25 mins. Remove pan from oven and make a slit with a wet knife (dipped in water) across the middle. Return to oven and continue to bake for 35 - 40mins until a skewer inserted into the centre comes out clean, and the top is golden. Unmold and leave to cool completely. Store in air-tight container or wrap in cling wrap. Pound cakes are best eaten the next day.
The moon was sighted at abt 3.30pm ish when I took this photo. The skies were clear and it has been warm today. One thing abt clear skies and warm day, it means that is gonna be a chilly night. Hb said that it will be a -3 deg C but I checked on the net and it stated 1 deg C. To everyone down under....keep warm and to the rest of the world....enjoy the weekend. TTFN ;)