Tuesday, August 16, 2011

Banana, hazelnut and cinnamon cakes and the book I am currently reading

Banana, hazelnut and cinnamon cakes / Bolinhos de banana, avelã e canela

I thought I should tell you what book I’m reading right now – after all, you helped me choose it. I decided to go for a modern classic: "In Cold Blood" – I hadn’t read anything by Truman Capote and even though I’m still in the beginning of the book I’m enjoying his narrative very much.

And since I am reading a modern classic, I’ll give you today a recipe from one of my favorite cookbooks: Donna Hay’s Modern Classics Book 2 – these little breads turned out so good I regretted halving the recipe. :D

Banana, hazelnut and cinnamon cakes
from the always delicious and foolproof Modern Classics Book 2

½ cup + 2 tablespoons (140g) unsalted butter, room temperature
½ cup + 1 tablespoon (112g) superfine sugar
1 egg
1 ½ cups (210g) all purpose flour
¾ teaspoon baking powder
pinch of salt
½ cup (50g) hazelnut meal (finely ground hazelnuts)
1/3 cup (80ml) buttermilk*
½ teaspoon ground cinnamon
1-2 bananas, sliced
melted butter for brushing
demerara sugar for sprinkling

Preheat the oven to 180°C/350°F. Butter six ¾ cup (180ml) capacity mini loaf pans.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Add the flour, baking powder, hazelnut meal, buttermilk and cinnamon and fold through until smooth.
Divide the mixture among the prepared pans and smooth the top. Brush with melted butter then arrange the banana slices on top the batter and sprinkle with the demerara sugar. Bake until risen and golden and a skewer inserted in the center comes out clean, 35 minutes. Remove from the oven and cool in the pans for 10 minutes. Carefully unmold onto a wire rack.
Serve warm or at room temperature.

* homemade buttermilk: place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk. Wait 10 minutes for it to thicken, then use the whole mixture in your recipe

Makes 6 – I halved the recipe above, used 1/3 cup (80ml) capacity mini loaf pans and got 6 breads

14 comments:

Gloria said...

Look delicious, x gloria

Jen (Tastes of Home) said...

Your cakes are so dainty and pretty :D Sound absolutely delicious too!

Valerie said...

Looks really yummy! I love the bananas on top, gives it a special touch.

Panna L said...

You can't even imagine how hungry you have just made me! Would you like to invite me for a dessert.. and serve me cakes like these.. just one in a while, please? :3

Jenn said...

It looks yummy Patricia. I wish I'm there to have the coffee and a bite (or more) of the cute cake :).

♥LOVE2COOK♥ said...

Looks so appetising..drooling over your preparation! :D

vidacal'skitchen said...

Hi! Qué buena pinta tienen! I love your blog. :)

Velvet said...

They look so yummy! I like that table cloth.

Rivki Locker (Ordinary Blogger) said...

I just love how you poked those banana bits in the top. Lovely.

Emme @Food Samba said...

I've gotta admit, I'm not a huge fan of banana (my parents forced one too many 'vitamina de banana' down throat as a child lol) but, I don't mind it in baked goods. These are soooo cute. Your picture and presentation is lovely like always! xoxo, Emme

Gitte said...

Banana-check, Hazelnut-check and Cinnamon-check. Yep, three of my favorite foods. Beautiful pictures as always.

Rosita Vargas said...

look absolutely beautiful, very nice recipe elaborate hugs.

Abby said...

I read that book last year for the first time! It was fascinating; did you like it? And those cakes are gorgeous!

Patricia Scarpin said...

Abby, I haven't finished the book yet, but I'm enjoying it very much!

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