Tuesday, January 20, 2009
Cake Slice: Banana Cake with Praline Filling and White Chocolate Ganache
Welcome to the January edition of The Cake Slice, where members bake up a monthly cake from the cookbook “Sky High: Irresistible Triple-Layer Cakes” by Alisa Huntsman and Peter Wynne. On the menu this month was Banana Cake with Praline Filling and White Chocolate Ganache.
(Is it just me, or have recipe titles gotten really, really long?)
The praline filling was interesting and introduced me to “sugared pecans” for the first time (both eating and making them). The method for making the sugared pecans was new as well… we first boiled the pecans for 5-8 minutes, let them drain, then coated them with powdered sugar, then deep fried them.
And how were they? Dad-gum good!! I just happened to have a hot cup of tea as I was making them, and let me tell you, just-warm sugared pecans with a cup of hot tea… out of this world! It was hard to save them for the cake.
The filling consisted of chopped sugared pecans with white chocolate ganache. Here you can see it (somewhat) before icing. (Love that skimpy bottom layer of filling... not!)
I'm sorry to say I didn't sample the cake. I sent it with my sister-in-law, who works for the Muscular Dystrophy Association, to one of the MDA's monthly events. I heard back, though, that it was delicious.
I'm just happy to have been introduced to sugared pecans.
OK, over and out until next month! If you want the recipe either A) buy the book (you won't be sorry, I promise), or B) check it out here, courtesy of Gigi from Gigi Cakes, and our fearless leader.