Banana cake with semi-candied orange & walnut cake
- Les vergers Boiron Ginger Specialty - 150 g
- Les vergers Boiron Semi-candied Orange - 90 g
- Fresh banana - 440 g
- Sugar - 400 g
- Eggs - 250 g
- Cake flour - 400 g
- Baking powder - 14 g
- Baking soda - 6 g
- Canola oil - 300 g
- Walnut chopped - 200 g
- Fresh milk - 150 g
Combine and sift cake flour, baking powder and baking soda. Reserve the mix.
In a medium mixing bowl, whisk banana and sugar and add the eggs one by one.
Add the ginger puree and semi-candied oranges into the banana mixture.
Add the flours into the banana mixture and the oil.
Add the walnuts before baking.
Bake at 176˚C/350˚F for 30-40 minutes. Remove from the oven and let it cool completely.
Jean-Marc Gaucher, Executive Pastry Chef
Executive pastry chef Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship and bakery business on the French Riviera, he honed his creative flair under internationally renowned pastry chef Didier Berlioz at ‘La Panetiere’ French fine dining restaurant in New York. For the past decade, he has established his reputation as an award-winning pastry chef at luxury hotels in Bangkok, Langkawi, Dubai and Macau.
Following a glamorous facelift, The Mira Hong Kong’s elegant café-patisserie COCO represents a new haute couture image styled after a precious jewellery box. The eye-catching interior design theme complements an exquisite collection of stunningly artistic hand-made cakes, pastries, artisan chocolate ‘gems’ and cupcakes by one of Hong Kong’s most accomplished pastry chefs, Jean-Marc Gaucher.