Want to have a break from chicken or other animal derived products? Try recipes from my Test Kitchen! This follows on from my 40 days as an XL Vegan Lent in 2013: http://nashdoes-a-daniel.blogspot.co.uk/ THIS ISN'T A MILITANT'S BLOG & was created to encourage people to explore a natural and animal free diet from time to time. Consuming more natural products will help reset your digestive system clear the skin and be more creative with food. Just try it.
Sunday, 15 June 2014
2 tones banana cake Chilli -choco and ginger
So, yesterday my colleague left earlier because she wasn't
feeling well then she sent me a message letting me know that she’d gone home,
but that I could take the banana on her desk. Which I did. I didn’t fancy
eating it there and then and by the time I got home it was slightly mushy. I didn’t
want to throw it a way and that’s how I decided to bake this treat.
Most ingredients for this dessert where already in my larder
so I didn’t need to go shopping.
All the ingredients
Ingredients for the cake:
·1 ripe banana (about 100g)
·75g dairy free butter
·A pinch of salt
·1 teaspoon chilli flakes
·1 teaspoon of dark coco powder
·1/2teaspoon baking powder
·75ml of water (or rice milk)
Ingredients for the
·25g fresh ginger
Preheat the oven at 200C before starting.
In a blender, place the peeled banana and melted butter,
salt, sugar and 75ml water. Blend. Transfer all into a mixing bowl. Sieve in
the flour and baking powder. Mix well until you obtain a lump less batter.
Ramekin ready for the oven
Now, split the batter in two bowls. In one half, incorporate
the chilli flakes and in the other, add the coco powder. Now you’ve got a
chilli banana batter and a coco banana cake.
Butter the ramekins that you are going to use for the
baking. On the bottom of each ramekin, pour the chocolate cake mix, then on the
top gently place the chilli mix. By doing this gently, the cake mixes will
remain separated in the ramekin.
Now place the ramekin on the tray on the centre of the oven
and leave to bake for 25 minutes at 200C.
Meanwhile, peel chop and blend the ginger with 25ml water.
Sieve the mix in a sieve lined with paper towel to obtain a clear ginger
The syrup... still bubbling
Do not throw away what you have recuperated in the paper
towel as it could be used in
soups or stir fries.
Those are chilli flakes
Back to our syrup. In a milk pan, melt 50g of sugar until it
look clear and golden. This should take 2 minutes. Now add the ginger essence
in the pan slowly stir and try now to burn yourself. The content of the pan
will froth very much. Just keep an eye on it and pull it away from the stove
from time to time. Slowly stir the content of the pan until the water has
evaporated and all that is left is a ginger flavoured syrup. This should take 5
minutes in total from the moment you add the ginger essence onto the sugar.
Remove the syrup from the pan and place it in a serving dish.
When the cake is ready, allow 5 minutes to cool down then
serve by cutting each individual cake and covering them with the syrup.
This dessert is hot as in chilli hot literally but it surprising in flavors.
Let me know what you think of it. Tweet @hjulienne