Thursday, January 3, 2013

Banana Rum Cake

Serves: 4

80 ml – oil or curd
3 nos – mashed bananas
125 ml  – Dark Rum
120 gms – sugar
1 no – egg
1 tsp – vanilla essence
1 pinch – salt
1 tsp – baking soda or ½ tsp baking pd
165 gms  – all purpose flour (maida)
Little lemon zest
½ to 1 tsp – cardamom pd (lining)

1.      Preheat oven at 175C.
2.      In a bowl, mix all the ingredients. Add maida the last. (One can use the food processor also).
3.      Line the cake pan with ghee and a mix of cardamom pd and maida.
4.      Put the cake batter in the cake pan and bake the cake at 175C for an hour.
5.      Remove from oven and leave to cool outside the oven.
6.      De-mould once cool. It’s ready to cut and eat.

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