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)
· 100g flour
· 75g dairy free butter
· 25g sugar
· A pinch of salt
· 1 teaspoon chilli flakes
· 1 teaspoon of dark coco powder
· 1/2teaspoon baking powder
· 75ml of water (or rice milk)
· 4 ramekins
Ingredients for the syrup:
· 25g fresh ginger
· 50g sugar
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 essence.
|The syrup... still bubbling|
Do not throw away what you have recuperated in the paper towel as it could be used insoups 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
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