It never fails to amaze me that when you mix equi-quantities of flour, fat/oil and sugar, bind it all together with a couple of eggs, then shove it into a hot oven, in less than an hour, it miraculously transforms into a tantalizingly scrumptious thing called cake.
Sure, various bakers and chefs have tinkered with the formula, adding in various flavours, fruits and nuts, concocted layers and textures and fillings, but at the end of the day, it’s still a cake. Cakes convey celebration, cakes are for friendship and a slice of cake says ‘Come, let’s have a yarn’. I always feel compelled to bake a cake when I have company.
I especially like cakes that use up bits of leftover ingredients like this recipe. The frozen bananas and egg whites which look forlorn every time I open the freezer. The recesses of Greek yoghurt in the container.
The added surprise of the crunchy streusel topping makes this cake. It’s moist and full of flavour, perfect for a leisurely tea break.
250g self-raising flour
250g caster sugar (reduce if you like it less sweet)
1 tsp cinnamon powder
1 tsp baking powder
120g pecans, roughly chopped
1 Tbsp butter
2 egg whites
2 whole eggs
3 large ripe bananas, mashed
1 tsp vanilla extract
50mL milk + 50mL yoghurt (or 100mL milk or buttermilk)
Preheat oven to 180°C. Line a 20cm springform tin or a large loaf tin. Make the streusel by rubbing together 2 tablespoons of the flour, sugar and pecan with the butter, until you get a sticky mess. Set aside.
Add all the dry ingredients in a large bowl, and fork through to mix.
Whisk the egg whites until stiff peaks. Put all the wet ingredients into another large bowl, and beat until well combined. Pour the batter into the dry ingredients, and stir until well mixed. Fold in the egg whites.
Pour into the baking tin, then crumble the streusel mixture over the top. Bake for 60 minutes, or until a skewer comes out clean.
Cool in tin for 5 minutes, then remove, and cool on wire rack.