Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease the springform pan with butter and dust with flour.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
5. Beat in the eggs, one at a time, and then add the vanilla extract.
6. Mix in the mashed bananas.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Fold in the chopped walnuts.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 16g
Saturated Fat: 8g
Cholesterol: 73mg
Sodium: 267mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- You can use brown sugar instead of granulated sugar for a richer flavor.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate-banana-walnut torta.
- Replace the walnuts with dried cranberries or raisins for a fruity twist.
Tips and tricks:
- Make sure the bananas are ripe and mashed well to ensure a moist and flavorful cake.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place a slice of cake in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Top the cake with whipped cream and a sprinkle of cinnamon or chopped walnuts.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra mashed banana or a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of mashed bananas or adding an extra tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food. Check the expiration date of all ingredients before using.
Food history:
Torta Bertolina is a traditional Italian cake made with almonds or hazelnuts. This recipe puts a twist on the classic by using walnuts and bananas.
Flavor profiles:
This cake is sweet and nutty with a hint of banana flavor.
Serving suggestions:
Serve the cake on a cake stand or plate for an elegant presentation.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored