This cake is different but good. I grew up eating plantains and although I have always preferred the green and savory side of it with this cake I proof that sweet plantains are as good and versatile as their green counterpart. With this sweet plantain cake I want to give the sweet side of plantains the opportunity to shine and this dense, yet soft cake does just that. With a little bit of gluten free flour, a touch of cinnamon, eggs and butter this cake is the perfect gluten free desert for you.
I have been improving this cake recipe for a while and I think I am pleased what came out of this one.
Plantain is really a product I am happy to work with and embrace any recipe I find that includes it. This ingredient is essential in Latin America gastronomy; in every part of Latin America you will find a use for either green or sweet plantains. And there are good reasons, we not only produce this product in abundance, but we also love it too.
In my country we eat lots of plantain but do not take full advantage of this delicious commodity in the sense that we only prepare it a few ways. That is why I am always thrilled when I find new recipes for it. And of course I do not have to look too hard to find inspiration. I just take a look to any of our Latin countries and I find all kind of sweet or green plantains recipes- yes that is my culture, our food and my inspiration. If I make an unutilized ingredients shine then I am happy. Latin food might not be fancy, but it is really good and if prepared well it can make our gastronomy shine too. If you are interested in getting the most out of any ingredient that is good for you and totally gluten free, then plantains are a good fit for you.
With this cake I want to encourage home cooks to find ways to utilize products that are abundance in their regions and to reinvent that product in different ways. Sometimes it pays to get off our comfort zone and to experience something new every time we have the opportunity.
This cake is dense, because of the texture of plantains, but it is a very light and not too sweet cake. If you like bananas you should be all over this cake. Serve with a little bit of powdered sugar and strawberries (optional). Now let see how we prepare it. Enjoy!
- 6 ripe plantains
- 1 cup sugar brown or white sugar
- 4 eggs
- 1 stick butter at room temperature
- 1 cup oat meal flour
- ½ cup corn flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- For Garnishing:
- Powdered sugar
- Strawberries (optional)
- Mint and ice-cream (optional)
Preheat a convection oven to 350 degrees F° (180 C°) or a conventional (traditional) oven to 375 F° (190 C°). Prepare an 11 inch cake pan; brush it with softened butter then dust it with flour and refrigerate until needed.
Peel the sweet plantains and microwave for about 10 minutes or bake them in the oven for the same amount of time. Once the plantains are ready mashed and let them cool down a bit.
Cream the stick of butter in an electric mixer or with a whisk. Gradually add the sugar and mix well. Separate the yolks from the egg whites. Reserve the egg whites and add the egg yolks into the electric mix and continues mixing until everything is incorporate.
Mix all the dry ingredients together, the flours, baking powder, salt and cinnamon. Add the dry ingredients to the wet mixture and combine well. Pour the mixture into a bowl and clean the electric bowl well. Now beat the egg whites until stiff peaks. Slowly fold the egg whites into the sweet plantain mixture until there is not any white visible.
Pour the batter into the 11 inch cake pan and shake it so it rises evenly. If you have a baking cake strip, wet it and put it on. Bake for about 40-45 minutes or until a cake tester comes out clean when inserted into the center of the cake. I like to serve this cake warm, alone, with a little bit of strawberries and powdered sugar or with ice cream. Enjoy!
Note: This cake can easily be made without an electric mixer. I beat the eggs white separated just because I wanted to introduce more air into the cake, but by all means cream the whole eggs together with the butter and sugar in an electric mixer or with a wish.
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