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Banana Cake w/Marsala-Fresh Fruit Relish (P, KLP)
Source: Jeffrey Nathan, New Jewish Cuisine
Serves: 12

7 eggs, separated
1 cup sugar
1-1/2 cups ripe bananas, mashed (approximately 3 bananas)
1/4 tsp. salt
3/4 cup matzo cake flour
1/4 cup potato flour
3/4 cup pecans, chopped

Marsala-Fresh Fruit Relish:
1/2 cup Marsala wine or sweet red wine
1/4 cup sugar
1 pint hulled strawberries, halved
2 bananas, sliced
1/2 cup toasted pecans, chopped

Make Cake:
With an electric mixer, fit with the paddle attachment, beat the egg yolks and sugar until light in color and fluffy.

In a separate bowl, hand whisk the bananas until a nearly smooth puree is achieved. Mix into bananas the salt, cake and potato flours. Do not over mix.

Add the banana mixture to the yolks and sugar mixture, and combine. Using a rubber spatula, scrape the sides of the bowl as necessary. Transfer to a large bowl and set aside.

Using the whisk attachment, beat the egg whites with a pinch of salt in a clean and dry electric mixer bowl until a stiff peak forms. Gently fold in the banana batter. Fold in the nuts and carefully pour into a greased Bundt mold.

Bake 45-55 minutes in a 325°F oven, or until a cake tester comes out clean. Remove from oven and allow to cool before removing from pan.

Make Marsala-Fresh Fruit Relish:
In a medium bowl, combine the Marsala wine, sugar, fruits and nuts. Gently mix to combine. Allow to macerate at least 15 minutes for flavors to combine and fruit syrup to form. Add more sugar if a sweeter relish is desired.

Spoon relish over slices of banana cake with a drizzle of the remaining fruit syrup.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A