RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Banana Cake, Mexican - dairy, pareve
The following recipe is Mexican-Jewish cuisine only in the sense that a Jewish person living in Mexico created the recipe. The creator of the recipe was Elisabeth Rosenfeld, a Yugoslavian, who immigrated to Mexico in 1947 after surviving the Holocaust. Rosenfeld supported herself by giving cooking lessons, and, later, by opening a restaurant. Karen Selwyn * * * * * * Mexican Banana Cake 2 1/2 cups unbleached all-purpose flour 3/4 cup plus 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 1/2 cup milk or water 3 large eggs, separated 1 teaspoon vanilla extract 4 large, ripe bananas, mashed (about 2 cups) 1/2 cup chopped walnuts (optional) Confectioners' sugar (optional) Heat the oven to 350 degrees. In a large mixing bowl, put the flour, 3/4 cup sugar, baking powder, baking soda and salt. Add the oil, milk or water, egg yolks, vanilla andmashed bananas and mix well. Stir in the walnuts. Using an electric mixer, whip the egg whites until they form stiff peaks. Gently fold into the banana mixture. Pour into a buttered, lightly floured, 10-inch bundt pan or other tube pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan. Continue cooling it on a rack. When ready to serve it, sprinkle with the chopped walnuts and remaining 2 tablespoons sugar or with confectioners' sugar. Yield: 8-10 servings. Original Source: THE JEWISH HOLIDAY BAKER Joan Nathan Current Source: "New Book Brings World of Jewish Baking to Life" Rosemary Jones AUGUSTA CHRONICLE (on-line edition), 12/30/97
