Banana Easter Bunny Bundt Cake with Vanilla and Spices
·Make the banana infusion
The day before, slice the bananas into rounds. Heat the cream with vanilla and salt to 80°C, pour it over the bananas, then let it cool and refrigerate. This infusion gives the batter an intense banana flavour without any actual fruit chunks.
Day two - bring ingredients to room temperature
Take the eggs, butter and banana cream out of the fridge in good time. All the ingredients need to reach room temperature, around 23°C. This stops the emulsion from splitting and keeps the batter perfectly smooth and light.
Prepare the flour
Mix the flour with the starch and sift the whole mixture at least three times through a fine sieve. This simple step aerates the ingredients and creates the base for a homemade cake flour that gives the bundt cake a wonderfully light, fluffy texture.
Prepare the sugars
Blitz both sugars — the caster sugar and the cane sugar — in a blender until fine and powdery. Sugar prepared this way dissolves much more evenly into the batter, giving the crumb a silky texture without any large air pockets.
Combine the dry ingredients
Add the sifted flour and starch, the blended sugars, the baking powder and all the spices to the bowl of your stand mixer. Fit the paddle attachment and mix everything thoroughly on low speed.
Prepare the bundt tin
Brush the tin generously with softened butter and dust it with fine sugar for a crisp crust. Pop it in the freezer for 10 minutes. This quick chill shocks the butter so the cake will release cleanly from the tin, even from the finest details of the mould, once baked.
Add the butter and cream
Add the cooler butter, cut into pieces, to the dry mixture. Mix on low speed until it looks like coarse sand. Then pour in 300 g of strained banana cream and beat for about 1 minute, still on low speed. Increase the speed slightly and beat for 2 more minutes — the batter should visibly increase in volume.
Add the eggs
Turn the mixer down to its lowest speed and add the eggs in three batches, mixing each batch for just 10 to 20 seconds. Don't overmix! Beating too much can make the cake rise unevenly in the oven and then crack unattractively.
Bake and protect with foil
Pour the batter into the tin and tap it firmly on the counter to release any air bubbles. Bake at 165°C. After 40 minutes, loosely cover the top with foil so it doesn't scorch while the inside continues baking gently — the total baking time will be 50-60 minutes. Test with a skewer.
Rest and turn out
Once out of the oven, let the cake rest in the tin for exactly 10 minutes. It will release beautifully from the mould. Then carefully turn it out onto a wire rack and lift off the tin. Let it cool completely.
Serve
Stand the two bunny halves next to each other and arrange the plate. Serve slices of the cake with whipped cream — fold the remaining banana cream and a little sugar into the whipped cream.