Comments on: Mini Banana Cakes a la Payard

by: izang

Sat, 29 Dec 2007 05:26:17 +0000

thanks!..will definitely try this….

by: patty

Mon, 17 Dec 2007 09:21:21 +0000

I just can’t resist posting. Banana cakes transport me to my childhood (although I am still quite young hehe). My lola would bake them for no apparent reason. Then again, do we need any reason for good food? I remember being fascinated by those weird black squiggles in the cake. I love banana cake!

by: Maria Clara

Sun, 09 Dec 2007 02:06:05 +0000

zena for the cake part mix the mangosteen jam with still warm coffee mixture – hot water and coffee to thin out the jam and the sour cream - yogurt is also a good substitute for sour cream. If you want more mangosteen flavor then add more jam but cut down on sugar since you will brush the still warm cake with mangosteen syrup – boil the jam again no seeds and water just boil it to mix the jam and water no need to overboil. We are using the same mangosteen jam from Kablon Farms. When I make this cake I do not use any mixer. Just big fork. I beat the eggs well with a fork set it aside. Shift all the dry ingredients together and keep in a big bowl make a well in the center, put in all the wet ingredients and start mixing in from the center in circular motion and work your way out towards the edge of the bowl. Before you throw your pan in the oven bang it three times on your countertop to get rid of air bubbles or pockets. Good luck on your next try.

by: zena

Sat, 08 Dec 2007 14:16:04 +0000

Maria Clara, I tried your variation of the mangosteen jam (from Kablon Farms) and added coffee. Unfortunately, I didn’t add enough and the effect was too subtle. Subtle but good. Enough to know it was a good combination that I should try again . =) thanks for the great idea.

by: kaye

Thu, 06 Dec 2007 08:32:52 +0000

this is one of the few cakes i can proudly say i’ve mastered! my family loves my moist banana bundt cake.. i love it when it smells of banana in my kitchen.. yum!