Banana Cake with Chocolate Glaze

I wanted to bake a banana cake badly the other day, and so searched for one and found out this recipe from Nigella’s site.....What I liked about the recipe was it used rum instead of milk and essence....And I love cakes made of liquor; be it brandy or rum or even wine.....Well, stories apart.....On to the recipe....I have made few alterations to the original recipe......
 
 
Ingredients:
Recipe Adapted from: Nigella Lawson
 
Butter - 100gm
Castor sugar - 175 gm
Salt- 1/4 tsp
Eggs - 2 (at room temp)
Lemon zest -1 (grated)
Rum - 3-4 tbsp
Ripe bananas - 3 (mashed)
Lemon juice - 1 tbsp
Flour - 250 gm
Baking powder - 2 tsp
 
Method:
  • Sift flour and baking powder together and keep aside.
  • Butter a baking tin and it line with a parchment paper.
  • Cream butter and sugar together in a large bowl.
  • Add the eggs and beat until the mixture become light and fluffy.
  • Add the grated lemon zest and rum.
  • Next, add the mashed bananas and lemon juice. Once the bananas are mixed in, the mixture looks curdled. {Don't worry! Nigella's assurance}.
  • Add the dry ingredients to the above mixture and combine.
  • Pour into the prepared tin and bake for 75 mins in a preheated oven at 180 C.
  • Once baked, remove and cool completely before frosting with the chocolate glaze.
 
 
Chocolate Glaze
 
Ingredients:
Recipe Source: Pastry Affair
 
Semi-sweet chocolate - 2 cups
Butter - 100gm
 
Method:
  • In a double boiler, melt the semi-sweet chocolate and butter together, stirring until smooth. The glaze will thicken slightly.
  • Remove from heat, allow it cool slightly and frost the cake before the glaze hardens. {If the glaze hardens, melt it again via a double boiler}