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Ingredientes
- 1 x egg
- 3/4 c. sugar
- 1 c. self-rising flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- Grated zest of 1 large orange
- 1/2 c. shelled walnuts toasted, minced
- 1/2 c. lowfat buttermilk
- 2 x ripe bananas - (8 ounce ea) peeled, well mashed
- 2 Tbsp. fresh orange juice
- 1 c. Ricotta Icing (see recipe)
- 1 Tbsp. Grand Marnier
Direcciones
- Preheat the oven to 350 degrees. Coat the inside of a tube pan 9 inches in diameter with nonstick cooking spray.
- In a bowl, using an electric mixer set on medium speed, beat the egg till foamy, about 2 min. Continue to beat, adding the sugar, a few Tbsp. at a time, till the mix is thick and pale yellow, at least 5 min. Add in the flour, baking soda, vanilla extract, orange zest, half of the toasted nuts, the buttermilk, bananas, and orange juice, folding in gently.
- Spread the batter in the prepared pan. Bake till a toothpick inserted into the center comes out clean, about 30 min. Cold completely in the pan, about 10 min.
- Transfer the cooled cake onto a serving plate. In a small bowl, combine the Ricotta Icing and Grand Marnier. Frost the cake with the icing and sprinkle the top with the remaining toasted nuts.
- To serve, slice into wedges and place on individual plates.
- This recipe yields 16 servings.
- Comments: Buttermilk imparts tenderness and bananas richness - plus lots of potassium - to this cake. Beat the Large eggs for the full time, to help tighten the batter. For a simpler presentation, omit the icing and dust with sifted confectioners' sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 123 | |
| Calories from Fat 16 | 13% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 253mg | 11% |
| Potassium 93mg | 3% |
| Total Carbs 24.19g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 14.88g | 10% |
| Protein 2.27g | 4% |
