BANANA AND ORANGE CAKE
Ripe, slightly squishy bananas are best for this splendid golden cake which needs no decoration. We were introduced to it by our friend Aurora from Bolivia.
Makes a 10-inch/25-cm cake to serve 8
½ cup/125 g melted butter, more for the pan
3 cups/375 g flour, more for the pan
1 cup/200 g sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
5 bananas (about 1½ lb/675 g with peel)
1 egg white
Grated zest and juice of 2 oranges
1 teaspoon vanilla
10-inch/25-cm kugelhopf or ring mold
1. Set a shelf in the oven low down and heat it to 350ºF/175ºC. Brush the cake mold with melted butter, sprinkle with flour and discard the excess. Mix the flour with the sugar, baking powder, baking soda and salt.
2. Peel the bananas, slice them and put them in a food processor with the remaining melted butter, egg, egg white, orange zest and juice, and vanilla. Purée until smooth, ½-1 minute. Add the flour mixture in 2-3 batches, working the batter a few seconds each time just until smooth. Do not overwork or the cake will be tough.
3. Spoon the batter into the prepared mold and tap it on the counter to level the mixture. Set the mold in the oven and bake until the cake is risen and firm to the touch, 45-55 minutes. Rotate the cake pan during cooking so the batter rises evenly.
4. Let the cake cool 5 minutes, run a knife around the edge, then turn it upside down on a rack and remove the mold. Let the cake cool before slicing. It keeps well for a day if tightly wrapped and the flavor will mellow.