Cake Of The Day "kikano" Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease one 9-inch round cake pan and line the bottom with parchment paper, or grease and flour the pan.

Combine dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly mixed.

Cream fats and add eggs

In a large bowl, beat 1/2 cup softened unsalted butter and 1/4 cup vegetable oil until smooth. Add 3 large eggs one at a time, mixing after each addition until incorporated. Mix in 2 tsp vanilla extract.

Combine wet and dry

Add half of the dry ingredients to the butter-egg mixture and mix on low speed until just combined. Pour in 3/4 cup whole milk, then add the remaining dry ingredients. Mix until a smooth batter forms, scraping the bowl once; do not overmix.

Bake

Pour the batter into the prepared 9-inch pan and smooth the top. Bake for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even browning.

Cool

Remove the cake from the oven and let it rest in the pan for 10 minutes. Run a knife around the edge, invert onto a cooling rack, remove the parchment, and cool completely (about 45–60 minutes) before assembling with the filling.

Prepare fruit

While the cake bakes or cools, mash 1 cup ripe banana in a bowl, and dice enough apple to yield 1/2 cup. Toss the apple with 1 tablespoon lemon juice to prevent browning.

Cook compote

In a small saucepan over medium heat, combine the mashed banana, diced apple, 1/4 cup golden raisins, 1/4 cup chopped walnuts, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons water. Cook, stirring frequently, until the mixture is softened and slightly thickened, about 6–8 minutes. Taste and adjust sweetness; remove from heat and let cool to warm.

Make syrup

In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water. Heat over low heat until the sugar dissolves, then remove from heat and stir in 1/2 teaspoon vanilla extract. Let cool slightly.

Assemble Cake

If the cake has domed, level the top with a serrated knife to create a flat surface. Brush the cut surface lightly with the vanilla simple syrup (about half the syrup) to keep the cake moist. Spread the warm (or room-temperature) Kikano filling evenly over the cake surface, leaving a 1/4-inch border at the edge if desired. If you wish, place the cake under a second thin layer of cake (if making a double-layer) or simply leave as a single-layer specialty cake.

Finish

Dust the top lightly with 2 tablespoons powdered sugar just before serving, or spoon any remaining syrup over the filling for extra shine. Let the assembled cake rest 10–15 minutes so the filling sets slightly, then slice and serve.