Banana Cake with Mascarpone and Marsala
Ingredients
- 2 pcBanana (peeled) (very ripe, mashed)
- 2 pcEgg (whole)
- 100 gBrown sugar (powdered)
- 166.7 gMascarpone cheese (at room temperature)
- 166.7 gWheat flour
- 7.3 gBaking powder
- 1.3 tbspMarsala
- 0.7 pinchFleur de sel
Method
A dense, moist crumb with melting banana chunks. The crust is brown and slightly caramelized, releasing aromas of brown sugar and Marsala wine.
- 1
Mash the bananas with a fork in a bowl. Keep some chunks visible to provide texture after baking.
- 2
Whisk the eggs vigorously with the brown sugar until the mixture doubles in volume and becomes frothy.
- 3
Add the mascarpone and Marsala. Mix gently to obtain a smooth and homogeneous batter.
- 4
Sift the flour and baking powder over the preparation. Add the sea salt and banana puree. Mix with a spatula without overworking the batter.
- 5
Pour into a lined mold. Bake at 180°C. The cake is ready when a knife blade comes out clean and the top is well browned.
Frequently asked questions
How do you get this dish right?
- Use bananas with black skins; they are higher in sugar and easier to mash.
- Do not overmix the batter after adding the flour to prevent it from becoming elastic.
How long does this dish keep?
Keep for 3 days at room temperature in a dry cloth or an airtight container.
