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Cooking
Banana Easter Bunny Cake with Vanilla and Spice
· 8 servings
Making the banana infusion
The day before, slice the bananas into rounds. Heat the cream with vanilla and a pinch of salt to 80°C, pour it over the bananas, and once cooled, refrigerate. This infusion gives the batter an intense banana flavour without any fruit chunks.
Day two - Bringing ingredients to room temperature
Take the eggs, butter and banana cream out of the fridge in good time. All the ingredients need to reach around 23°C. This stops the emulsion from splitting and keeps the batter smooth and light.
Preparing the flour
Mix the flour with the starch and sift the whole mixture through a fine sieve at least three times. This simple step aerates the ingredients and forms the base for a homemade cake flour that gives the bundt cake a wonderfully light, fluffy texture.
Preparing the sugars
Blitz both sugars (caster and cane) in a blender until fine and powdery. Prepared this way, the sugar dissolves much more evenly in the batter, giving the crumb a velvety softness with no large air bubbles.
Combining the dry ingredients
Put the sifted flour and starch, the blitzed sugars, baking powder and all the spices into the bowl of a stand mixer. Fit the flat beater and mix thoroughly on low speed.
Preparing the baking pan
Grease the bundt pan thoroughly with softened butter using a pastry brush, then dust with caster sugar for a crisp crust. Pop it in the freezer for 10 minutes. This temperature shock ensures the cake will release cleanly and easily from the pan, even in its finest details.
Working in the butter and cream
Add the cool butter, cut into pieces, to the dry mix. Mix on low speed until it resembles sand. Then pour in 300 g of strained banana cream and beat on low speed for about 1 minute. Increase the speed slightly and beat for 2 more minutes — the batter will increase in volume.
Adding the eggs
Lower the mixer speed to a minimum and add the eggs in three batches. Mix each batch for just 10 to 20 seconds. Don't overmix! Beating too much could cause the cake to rise unevenly in the oven and then crack unattractively.
Baking and protecting with foil
Pour the batter into the pan 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 finishes baking gently — the total baking time will be 50-60 minutes. Do a skewer test to check it's done.
Resting and turning out
Once out of the oven, let the cake rest in the pan for exactly 10 minutes. The batter will pull away from the pan beautifully on its own. Then carefully turn the cake out onto a wire rack and lift off the pan. Let it cool completely.
Serving
Stand both bunny halves together and arrange on a plate. Serve slices of the cake with whipped cream — fold the remaining banana cream and a little sugar into it before whipping.