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    Cinnamon Cake with Banana Sauce

    Source of Recipe


    List of Ingredients

    4 1-ounce squares semisweet chocolate, finely chopped
    Cup (1 stick) unsalted butter, at room temperature
    1-tablespoon instant coffee powder
    5 eggs, separated
    1 cup granulated sugar
    1-cup flour
    2 teaspoons ground cinnamon
    4 ripe bananas
    Cup light brown sugar, firmly packed
    1-tablespoon fresh lemon juice
    cup whipping cream
    1-tablespoon rum (optional)


    1 Preheat the oven to 350F. Grease an 8-inch round cake pan.

    2 Combine the chocolate and butter in the top of a double boiler or in a heatproof bowl set over hot water Stir until melted. Remove from the heat and stir in the coffee. Set aside.

    3 Beat the egg yolks with the granulated sugar until thick and lemon-coloured. Add the chocolate mixture and beat on low speed just to blend the mixtures evenly.

    4 Sift together the flour and cinnamon into a bowl

    5 In another bowl, beat the egg whites until they hold stiff peaks.

    6 Fold a dollop of whites into the chocolate mixture to lighten it. Fold in the remaining whites in 3 batches, alternating with the sifted flour.

    7 Pour the batter into the prepared pan. Bake until a cake tester inserted in the centre comes out clean , 40-50 minutes, Unmold the cake onto a wire rack.

    8 Preheat the broiler.

    9 For the sauce, slice the bananas into a shallow, heatproof dish. Add
    the brown sugar and lemon juice and stir to blend. Place under the broiler and cook, stirring occasionally, until the sugar is caramelised and bubbling, about 8 minutes.

    10 Transfer the bananas to a bowl and mash with a fork until almost smooth. Stir in
    the cream and rum, if using. Serve the cake and sauce warm.




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