Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup mashed saba bananas
- 1 cup ube halaya (purple yam jam)
- 1/4 cup chopped roasted peanuts (optional)
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Oven
Step-by-step instructions:
a. Preheat oven to 350°F.
b. Grease and flour a 9-inch round cake pan.
c. In a mixing bowl, whisk together flour, baking powder, and salt.
d. In another mixing bowl, cream butter and sugar until light and fluffy.
e. Add eggs one at a time, beating well after each addition.
f. Stir in vanilla extract.
g. Gradually add the flour mixture and milk alternately, starting and ending with the flour mixture.
h. Fold in mashed saba bananas.
i. Pour half of the batter into the prepared cake pan.
j. Spread ube halaya on top of the batter.
k. Pour the remaining batter on top of the ube halaya.
l. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
m. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
n. Sprinkle chopped roasted peanuts on top of the cake (optional).
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 270mg
Carbohydrates: 59g
Fiber: 2g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- You can use other types of bananas if saba bananas are not available.
- You can use other types of jam or spread if ube halaya is not available.
- You can omit the chopped roasted peanuts if you have allergies or if you don't like them.
Variations:
- You can add other fruits or nuts to the cake batter.
- You can use different flavors of jam or spread.
- You can make a frosting or glaze for the cake.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before using them.
- Mash the saba bananas well to avoid lumps in the cake batter.
- Use a spatula to spread the ube halaya evenly on top of the cake batter.
- Let the cake cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 5 days.
Reheating instructions:
- You can reheat the cake in the microwave for a few seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- You can dust the cake with powdered sugar or cocoa powder.
- You can decorate the cake with fresh fruits or edible flowers.
- You can serve the cake with whipped cream or ice cream.
Garnishes:
- Chopped roasted peanuts
- Powdered sugar
- Cocoa powder
- Fresh fruits
- Edible flowers
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruits
- Salad
- Soup
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check the cake 5-10 minutes before the recommended baking time.
- If the cake is too wet, you may have added too much liquid to the batter. Make sure to measure the ingredients accurately.
Food safety advice:
- Make sure to wash your hands and all the utensils before and after handling food.
- Store the cake properly to avoid spoilage.
Food history:
- Saging na saba at ube halaya cake is a Filipino dessert that combines two popular ingredients in Filipino cuisine: saba bananas and ube halaya. Saba bananas are a type of cooking banana that is commonly used in Filipino cuisine, while ube halaya is a purple yam jam that is often used as a filling or topping for desserts.
Flavor profiles:
- The cake has a sweet and slightly nutty flavor from the saba bananas and roasted peanuts. The ube halaya adds a unique and earthy flavor to the cake.
Serving suggestions:
- Serve the cake as a dessert or snack.
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Region: Philippine