The Jimbo Cake3/12/2014 10:56:00 PM
The luscious concoction you see above is a banana chocolate chip buttercake with vanilla bean peanut butter cream cheese icing. Ahem. You can see why I've shortened the name to the "Jimbo"!
Here's the story: A little while ago, I offered to bake a cake for my friend Jimbo's birthday. I thought a banana cake might be nice (I always have a surplus of overripe bananas in my freezer), and a quick Google search of revealed that the brilliant Nat Paull from my favourite cafe Beatrix had shared her recipe for The Elvis Cupcake on Broadsheet. Hooray! Nat's Elvis cupcake is a super-moist banana buttercake, topped with peanut butter cream cheese icing and crunchy bacon praline. Amazing. I've had it before, and it is insanely good! (PS The Elvis isn't available every day - follow Beatrix's Facebook page to see what cakes and ciabattas they have on offer each day.)
So, I used Nat's excellent recipe, making it a layer cake cake instead of cupcakes, adding choc chips, skipping the bacon praline (delicious, but I was lazy and I wanted to make sure veggoes got a look in!), and adding fresh banana between the layers. I loved the results so very much that this slightly simplified version - The Jimbo - is now one of my favourite cakes to bake.
Mmm.. you can tell how moist the cake will be, with all the ripe bananas and full-fat sour cream in the batter.
|Bananas, sour cream and eggs|
I found mini choc chips at the supermarket, which are totally adorable, but normal-sized choc chips will (obviously) do the trick.
The icing is, perhaps, my favourite part of this cake. How could you go wrong with cream cheese, icing sugar, peanut butter, butter, and vanilla? I've only ever used plain old Kraft peanut butter when making this, which gives it that appealing salty-sweet taste and reminds me of my childhood. (And my adulthood, hehe). I suppose you could try a natural peanut butter from the health food store if you really wanted, but why would you?
|Peanut butter cream cheese vanilla bean frosting|
If you have any icing leftover (and I wouldn't bet on it), it is totally fabulous spread on toast. (Or eaten with a spoon).
|Fresh banana filling|
And here's the completed cake! (I got the idea for the border of choc chips from my friend Sofia, a fabulous baker who owns and runs Frost and Flourish, a cake business in Kuala Lumpur).
I had been hoping to save a slice or two for my parents, but there was no chance. My coworkers practically inhaled the cake!
Another time, I made The Jimbo in mini-cupcake form for another friend's birthday party. Too cute! (And this time, I managed to save a few for my parents).
|Jimbo cupcakes, caramel slice|
I actually did quite a bit of baking for this party (three cakes and two slices), and a Brazilian chef friend of the birthday girl made a fab range of Brazilian savoury treats. I'm planning to blog the party soon! But for now, please enjoy this photo of a mini Jimbo cupcake.
The Jimbo Cake
IngredientsFor the cake225 grams overripe bananas135 grams sour cream2 eggs2 teaspoons vanilla extract190 grams raw sugar110 grams vegetable oil225 grams plain flour1 teaspoon baking powder1 teaspoon bicarbonate of sodaPinch of salt1 cup mini milk chocolate chips, plus extra for decoration1 large ripe banana (that's what she said)For the icing110 grams unsalted butter, softened390 grams cream cheese, softened110 grams icing sugar mixture1 teaspoon vanilla extractThe scraped seeds of one vanilla bean150 grams peanut butter, smooth or crunchyMethodPreheat the oven to 155C.Mix the 225 grams overripe bananas, sour cream and eggs in a food processor until smooth. Tip the mixture into a mixing bowl.Add the vanilla, sugar and oil and whisk to combine.Sift over the flour, baking powder, bicarb and salt. Whisk gently until smooth.Fold in the mini milk chocolate chips.Line a 20 cm springform cake tin with baking paper. Scrape the mixture into the prepared cake tin. Bake for 45 - 55 minutes, or until cooked when tested with a skewer.Allow to cool for ten minutes in the tin, then turn out onto a wire rack to cool completely.To make the icing, place all the ingredients into the bowl of an electric mixer, and beat gently for 5 - 10 minutes, or until light, airy and creamy.Slice the cooled cake in half with a serrated knife, and place one half onto a serving plate. Spoon a third of the icing mixture onto the bottom half, and spread with a palette knife.Peel the large ripe banana and chop into thickish slices, and then into little cubes. Sprinkle the banana squares over the cake and press down into the icing.Place the second cake half on top. Spread the remaining icing over the cake, as neatly as you can manage.Decorate with extra mini choc chips.Makes one two-layered 20-centimetre cake, serves 8-12Option: Jimbo CupcakesTo make cupcakes, distribute the cake mixture into a mini-muffin tin lined with paper cases. Bake at 180C for 10-15 minutes or until cooked when tested with a skewer. Allow to cool completely on a rack, then pipe the frosting onto the cupcakes using a star-tipped piping bag.Makes approximately 48 mini cupcakes.