Passover Banana Cake With Strawberry-Marsala Compote (Pareve)
Published on: 04/01/04
This recipe is from Jeff Nathan, chef at Abigael's at the Museum, the cafe in the recently expanded wing of the Museum of Jewish Heritage — A Living Memorial to the Holocaust, in downtown Manhattan.
The cafe, which opened in 2003, is run by chef Jeff Nathan. Nathan owns two other restaurants, Abigael's on Broadway and King David, in Cedarhurst on New York's Long Island, and is host of public television's only kosher gourmet cooking series, "New Jewish Cuisine." He's also author of "Adventures in Jewish Cooking" (Crown, 2002, $32.50).
Passover Banana Cake With Strawberry-Marsala Compote (Pareve)
Makes 8 to 10 servings
Banana Cake:
3/4 cup matzo cake flour (cake meal)
1/4 cup potato flour
1/4 teaspoon kosher salt
7 large eggs, separated, at room temperature
1 cup sugar
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
3/4 cup toasted and coarsely chopped pecans
Strawberry Compote:
1 pint strawberries, hulled and halved
1/2 cup Marsala or sweet red wine
1/2 cup toasted and coarsely chopped pecans
1/4 cup sugar
2 medium, ripe bananas, thinly sliced
Position the oven rack to the center of the oven and preheat to 350 F. Grease a 10-inch fluted tube (bundt) pan with margarine.
To make the cake: Combine the matzo flour, potato flour and salt in a small bowl. Beat the egg yolks with the sugar in a heavy-duty mixer fitted with the paddle attachment on high speed, until fluffy and lightened in color, about 3 minutes. When the beater is lifted a few inches above the yolks, the mixture should fall back on itself in a thick ribbon before dissolving back into the mass. (If you use a hand mixer, the yolks may take 4 or 5 minutes to reach the correct texture.)
On low speed, add the dry ingredients, then the mashed bananas, then mix just until smooth, scraping down the sides of the bowl as needed.
Whip the egg whites in a separate bowl until stiff peaks form. Stir one-fourth of the whites into the batter to lighten it, then fold in the remainder. Fold in the nuts. Carefully transfer to the pan.
Bake in 350 F oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool completely in the pan on a wire cake rack. Unmold the cake onto a serving platter.
To make the compote: Combine the strawberries, Marsala, pecans and sugar in a medium bowl. Cover and let stand at room temperature until the berries give off some juices, at least 30 minutes and up to 2 hours. Just before serving, stir in the sliced bananas.
To serve, slice the cake, spooning the fruit and juices over each serving.
(Recipes by chef Jeffrey Nathan.)
The Associated Press
DEL.ICIO.USPublished on: 04/01/04
This recipe is from Jeff Nathan, chef at Abigael's at the Museum, the cafe in the recently expanded wing of the Museum of Jewish Heritage — A Living Memorial to the Holocaust, in downtown Manhattan.
 AP Photo/Museum of Jewish Heritage | |||
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MOST POPULARPassover Banana Cake With Strawberry-Marsala Compote (Pareve)
Makes 8 to 10 servings
Banana Cake:
3/4 cup matzo cake flour (cake meal)
1/4 cup potato flour
1/4 teaspoon kosher salt
7 large eggs, separated, at room temperature
1 cup sugar
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
3/4 cup toasted and coarsely chopped pecans
Strawberry Compote:
1 pint strawberries, hulled and halved
1/2 cup Marsala or sweet red wine
1/2 cup toasted and coarsely chopped pecans
1/4 cup sugar
2 medium, ripe bananas, thinly sliced
Position the oven rack to the center of the oven and preheat to 350 F. Grease a 10-inch fluted tube (bundt) pan with margarine.
To make the cake: Combine the matzo flour, potato flour and salt in a small bowl. Beat the egg yolks with the sugar in a heavy-duty mixer fitted with the paddle attachment on high speed, until fluffy and lightened in color, about 3 minutes. When the beater is lifted a few inches above the yolks, the mixture should fall back on itself in a thick ribbon before dissolving back into the mass. (If you use a hand mixer, the yolks may take 4 or 5 minutes to reach the correct texture.)
On low speed, add the dry ingredients, then the mashed bananas, then mix just until smooth, scraping down the sides of the bowl as needed.
Whip the egg whites in a separate bowl until stiff peaks form. Stir one-fourth of the whites into the batter to lighten it, then fold in the remainder. Fold in the nuts. Carefully transfer to the pan.
Bake in 350 F oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool completely in the pan on a wire cake rack. Unmold the cake onto a serving platter.
To make the compote: Combine the strawberries, Marsala, pecans and sugar in a medium bowl. Cover and let stand at room temperature until the berries give off some juices, at least 30 minutes and up to 2 hours. Just before serving, stir in the sliced bananas.
To serve, slice the cake, spooning the fruit and juices over each serving.
(Recipes by chef Jeffrey Nathan.)
The Associated Press
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