Banana Almond Cake With Marscapone Frosting Recipes

GINA DEPALMA'S TOASTED ALMOND CAKE WITH MASCARPONE CREAM AND AMARENA CHERRIES

Steps:

• To make cake: Adjust 2 oven racks to divide oven into thirds. Preheat oven to 350 degrees. Grease 3 (9" x 2") round cake pans. Line bottoms with parchment paper; grease paper and dust pans with flour, tapping out excess. Spread almond flour on a rimmed baking sheet and bake until toasted, stirring once, 8 to 10 minutes. Let cool.
• In a large bowl, whisk together almond flour, all-purpose flour, salt, baking powder, and baking soda; set aside. Combine sugar and almond paste in a food processor and blend until almond paste is finely ground, with the texture of fine sand.
• In a stand mixer with paddle attachment, combine almond paste mixture and butter. Beat on medium speed until light and fluffy, about 2 minutes, scraping bowl occasionally. Beat in eggs one at a time until well blended. With mixer on low speed, beat in milk, Amaretto, lemon zest, and vanilla until well blended. Beat in flour mixture, scraping bowl. Beat on medium speed until well blended, about 30 seconds. Divide batter among prepared pans and spread evenly. Stagger pans on 2 racks in oven so pans are not directly above one another. Bake 30 to 40 minutes, rotating pans halfway through, or until a toothpick inserted in center of cakes comes out clean. Let cool in pans 10 minutes. Run a knife around sides of pans and turn cakes out onto wire racks. Remove parchment paper and flip again; cool completely.
• To make filling: In a stand mixer with whisk attachment, combine mascarpone, heavy cream, sugar, vanilla bean seeds, and 1 tablespoon kirsch or grappa. With mixer on low speed at first and increasing to medium, beat just until firm peaks form; do not overbeat. Fold in cherries. Refrigerate 30 minutes. In a bowl, stir together cherry jam and remaining 1 tablespoon kirsch or grappa.
• To make buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240 degrees on a digital thermometer, about 5 minutes.
• Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla.
• To assemble cake: Spread 1 side of 2 of the cake layers with jam and let stand 10 minutes, so cakes absorb some of jam. Place 1 cake layer, jam-side up on cake stand or plate. Spread with half of mascarpone filling. Top with second cake layer, jam-side up. Spread with remaining filling. Top with third cake layer, top-side up. Frost cake with about 1 cup buttercream to crumb coat cake; refrigerate 1 hour. Frost cake with remaining buttercream. Serve immediately or refrigerate; if refrigerated, let stand at room temperature 1 hour before serving.

MASCARPONE FROSTING

Steps:

• Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.

BANANA MUFFINS WITH MASCARPONE CREAM FROSTING

Steps:

• Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
• Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
• Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
• To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

EASY BANANA CAKE RECIPE

Steps:

• Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking pan. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together at medium-high speed until light and fluffy, about 3-4 minutes.
• Add eggs, mashed bananas, buttermilk, and vanilla extract. Mix at low speed until combined.
• In a small bowl combine flour, baking soda, and salt.
• Add flour mixture in three additions to the wet mixture, mix just until combined.
• Pour batter into the baking dish and bake for 20-25 minutes. When the cake is done a skewer inserted in the middle should come out clean with only a few crumbs attached. Let the cake cool down completely before frosting it.
• To make the frosting, beat together butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
• Add vanilla extract and mascarpone and beat until blended. Frost cooled cake.

FLOURLESS CARROT CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 325.
• Grease an 8-inch springform pan with butter and dust with flour; set aside.
• In your mixer's bowl combine egg whites and tartar; beat at high speed until soft peaks form.
• Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside.
• In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes.
• Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined.
• Fold in the remaining egg whites and almond flour; continue to fold until incorporated.
• Pour batter into previously prepared cake pan.
• Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides.
• Transfer to a rack and cool completely.
• In the meantime, prepare the frosting.
• With mixer on medium speed, beat heavy cream until stiff peaks form.
• In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth.
• Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated.
• Spread over cooled cake.
• Serve.

BANANA CAKE WITH VANILLA MASCARPONE FROSTING

Steps:

• Preheat oven to 350°. Butter and flour two (8-inch) cake pans. Alternatively, you can grease pans and line bottoms with parchment paper; grease and flour parchment.In the bowl of a stand mixer (or using a hand mixer), cream together sugar and butter until well combined. Add egg yolks, one at a time. Add bananas and buttermilk, mixing well after each addition. In a separate bowl, combine flour, almond flour, baking soda, baking powder, and salt together in a medium bowl. Add dry ingredients to wet ingredients and mix just to combine. Beat egg whites until soft peaks, and fold into the batter. Divide batter evenly among prepared pans and bake 25 to 30 minutes or until done when a tester inserted in center comes out clean; rotate pans at half time. Let cool in pans 5 minutes; gently turn out cakes onto cooling racks and let cool completely. Cakes can be baked, cooled completely and wrapped in plastic and stored in a cool place or in refrigerator until ready to assemble.To Assemble Cake: Place one layer in center of cake stand or serving platter. Top with a layer of frosting. Place second layer on top and frost top layer and sides. Sprinkle with toasted nuts, if desired.Vanilla Mascarpone Frosting12 ounces cream cheese, softened to room temperature8 ounces mascarpone, softened to room temperature1/2 cup unsalted butter, softened to room temperature2 cups confectioner's sugar2 to 3 tablespoons fresh-squeezed orange or lemon juicePinch salt1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extractCream together cream cheese, mascarpone, and butter until light and fluffy. Slowly add in 2 cups confectioner's sugar and blend until smooth and fluffy. Add juice, salt and vanilla; blend just until combined. If frosting is very soft, let chill about 15 minutes in refrigerator before frosting cake. Frosting can be made two days in advance and stored in an airtight container in refrigerator.

BANANA CARAMEL CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 350ºF.
• Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
• Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
• Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
• Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
• Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
• Transfer pans to a wire rack to cool for 20 minute.
• Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
• Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
• Remove from heat and stir in 3 Tbs butter until melted.
• Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
• Using a serrated knife, trim the tops of the layers to make them level.
• Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
• Place the remaining layer on top and frost with mascarpone frosting.
• To make the frosting:.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.

BANANA CAKE WITH BANANA FROSTING

Steps:

• For cake, preheat oven to 350°F.
• Measure flour, soda, salt, baking powder and sugar into mixing bowl.
• Add softened butter and mix at medium speed of electric mixer until the mixture is a "mealy" consistency.
• Add buttermilk and mashed banana gradually and mix for four minutes; your mixture should be light and fluffy.
• Scrape the mixture from the sides of the bowl and add eggs in two additions, beating after each addition of egg.
• Pour into two greased and floured 9 inch cake pans and bake at 350° for about 25 minutes (cake should be golden brown).
• Remove layers from pan and cool completely, then chill layers before you frost the cake (the icing is thin and it WILL RUN if cake is not cold!).
• For frosting, cream butter and sugar together and slowly add the cream.
• Add the mashed banana gradually, continuing to beat as you add it.
• Add corn syrup and mix enough to blend well (corn syrup will help the thin frosting to "set").
• Frost cake and store in refrigerator.

LOW CARB ALMOND FLOUR CAKE

Steps:

• Preheat the oven to 180 Celsius / 356 Fahrenheit.
• Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
• Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
• Then add the dry ingredients - baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan.
• Bake for ca 30 minutes or until the top is browned and a knife inserted in the centre comes out clean.
• Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
• Once the cake has cooled, spread the mixture on top and garnish with berries.

LEMON CUPCAKES WITH LEMON MASCARPONE FROSTING

Steps:

• Heat oven to 350°F (175°C). Line 18 cupcake wells with cupcake liner; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, salt. Set aside.
• In a separate large bowl using an electric mixer on medium speed, mix buttermilk, oil, lemon juice, eggs and zest until liquid becomes a homogenous blend, about 1 minute.
• Slowly pour liquid mixture in with the flour mixture and mix until just combined. Avoid overmixing. Pour about 1/4 cup of batter into each cupcake liner; about 3/4 full.
• Bake for 20 minutes, rotating pans about halfway through baking. Cupcakes are ready when a wooden toothpick inserted in center comes out dry with just a few crumbs. Allow cupcakes to cool on a wire rack to room temperature before frosting.
• Meanwhile, in a large chilled bowl using an electric mixer, beat heavy cream, powdered sugar and lemon juice until soft peaks begin to form. Add in mascarpone cheese and continue to mix until stiff peaks form.
• In a piping bag fitted with a 1M star tip, fill bag with frosting and pipe in a circular motion beginning from the edge and working upwards toward the center. As you approach the tip, begin to release pressure and pull straight upward to form a tip. Sprinkle with lemon zest. ENJOY!

BANANA CUPCAKES WITH NUTELLA MASCARPONE FROSTING

Steps:

• Get your Italian Nutella HERE! Preheat oven to 350 Degrees In a bowl whisk the flour, baking soda and baking powder together and set aside. In a stand mixer mix Butter and sugar until fluffy. Add the Eggs in one at a time waiting until each is mixed in before adding the next. Add in the Vanilla, sour cream and bananas and mix until well combined. With the mixer on low speed add in the dry ingredients a little at a time scraping down the sides of the bowl. Do not over mix. Once combined use an ice cream scoop, scoop batter into lined Cupcake pan and bake for 15 minutes or until cupcakes are golden brown. Cool completely before frosting.