With every product that I try, I wonder how it would taste in the form of pastry. So this time I took up the challenge to bake something with Ghee Easy and Chikko Not Coffee. This Nutty Banana, (not)Coffee, Ghee cake is not only topped with walnuts but the Ghee creates a warm, spicy, caramelly, and nutty flavor.
I am very used to baking with butter, margarine, and sunflower oil. Ghee is therefore entirely new to me. Ghee is a very pure form of clarified butter. This means that butter is heated to 119°C and as the moisture evaporates the milk sugars become solid. The pure butterfat left after filtering has a rich nutty flavor. From which I thought would go very well in a cake! Apart from the rich flavor, the most important advantage of ghee is that it only starts to burn at 250°C. Whereas butter already starts to burn at 130°C and Olive oils and sunflower oils at 160°C. And of course, eating food that is cooked in burnt fat is not that healthy.
Chikko – Not Coffee
First of all, I don’t like coffee. It tastes way too bitter. It gets me hyped up for like 5 minutes. And after that I become nauseous or I get a stomach ache. But I do like Mocha flavored pastry or ice cream. So when Chikko asked me if I wanted to try their ‘Not Coffee’, I was pretty skeptical and told them what I just told you. Their reply was off course: ‘But it’s NOT COFFEE!’. Chikko is an organic caffeine-free alternative for coffee, made from 100% roasted chicory. Alright, I tried Chikko as cappuccino and it surprised me enormously. The resemblance to coffee is indeed huge but with a way softer and gentle caramelly bitterness. Now I can finally enjoy a cuppa ‘Not really coffee’? Well anyway, I thought this has to taste incredible in a cake with banana and walnuts. And so it did!
Nutty Banana, (no)Coffee, Ghee cake Recipe
• 175g All purpose flour
• 150g Ghee
• 3 eggs
• 100 golden caster sugar
• 70g caster sugar
• 2 pureed bananas (225g)
• 75g walnuts
• 60g milk
• 5 tsp Chikko not coffee (6g)
• Pinch of salt
• 1 tsp vanilla extract
• 1 tsp Baking powder
• Square baking tin
How it’s done
1. Preheat the oven to 170°C. Butter the sides of the baking tin and line the bottom of the springform with baking paper.
2. In a medium bowl, mix together the flour, baking powder, Chikko not Coffee and salt. Set aside.
3. Beat the Ghee and the sugar on medium speed until light and fluffy. Add the eggs one by one, until fully combined.
4. Add the banana puree and the vanilla extract and mix it at a low speed. Make sure to scrape down the sides and the bottom of the bowl occasionally.
5. Add half of the flour mixture, combine with the mixer on low speed, add the milk, add the rest of the flour mixture, and beat just until combined.
6. Chop the walnuts. Pour the batter in the baking tin. Even the batter out with a spatula and sprinkle the chopped walnuts on top of the cake mixture.
7. Bake the cake for 50 – 60 minutes until golden brown. You can test if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, the cake is well baked.
8. Allow the cake to cool for 10 minutes, then remove from the baking tin and transfer to a wire rack to cool completely before slicing.
Do you also want to try Ghee Easy or Chikko Not Coffee? Check their websites to find the nearest selling point. Did you make this recipe? I would love to hear your opinion and see your creations (tag me @talesofpastry).
Jamie PendersJune 10, 2018 at 5:41 pm
You are very welcome! I am happy to hear you enjoying Tales of Pastry 🙂