Frogleg wrote:
>
> A friend received a recipe from a French source, and is uncertain
> about conversion:
> ____________________________________________
> "...But it is in gm and liters. I've
> already guessed by using conversion tables avaible on
> the net. They are in parenthese's...see if you or
> others could correct them?
>
> I already know Eurpeon flour is different than ours.


>
> Banana's cake !
> 100 g butter (1 stick + 2TBS of butter)

That's a little over 100 g butter. Hold a little back and see how the
texture goes.

> 200 g sugar (1 2/3 cup)

I'd go with 1 1/2 cups

> 3 eggs
> 3 big bananas (overripe)

> 200 g flour (1 2/3 cup)

Also start with 1 1/2 cups and add more if needed

> 1/2 bag of yeast (powder)(1 tsp)
> 1/2 coffee spoon of salt
> 1 spoon of vanilla powder (1 tsp liquid vanilla)

That should be fine. Vanilla powder can usually be replaced volume per
volume by a good extract.

> 100 g walnut or hazel or almond in powder. (3/4 cup)

Maybe start with 1/2 a cup of ground nuts and see how it goes.

> In a bowl churn sugar and butter in cream.
> Add broken eggs one by one, crushed bananas, the
> flour, salt, yeast, vanilla, nuts
> (or others) chopped.
> Mixe well.
> Cook in a cake pan (28 cm) [11 inch] well buttered
> in medium heat.
> Turn it out as still a little hot and decorate with
> slices of bananas diped
> quickly in lemon juice.
> ________________________________________
> Any obvious corrections