Method

Using an electric mixer with the paddle attachment, beat egg yolks and sugar until light in colour an fluffy. In a separate bowl, hand whisk bananas to produce a nearly smooth purée. Mix into bananas the salt, cake and potato flours. Do not over mix. Add banana mixture to yolks and sugar and combine. Scrape the sides of the bowl as necessary with a rubber spatula. Transfer to a large bowl and set aside. Using the whisk attachment, beat egg whites with a pinch of salt in a clean, dry electric mixer until a stiff peak forms. Gently fold in the banana batter. Fold in the nuts and carefully pour into a greased bundt mold. Bake 45 to 55 minutes in a 170º C (325 º F) oven, or until an inserted toothpick comes out clean. Remove from oven and allow to cool before removing from bundt pan.

 

Marsala – Fresh Fruit Relish Ingredients (Yield: 500 ml – 2 cups)

125 ml (1/2 cup)	Marsala Wine or Sweet Red Wine
63 ml (1/4 cup)	Sugar
0.5 litres (1 pint)	Fresh Strawberries, hulled and halved
2	Bananas, sliced
125 ml (1/2 cup)	Pecans, toasted and chopped