A friend gave me this book as a bday gift on last August, and this recipe title caught my eyes. I imagine plantain ( pisang tanduk) and honey together for a cake?
A very interesting one to try, but unfortunatelly as browsing,and another drooling pictures from bloggers more intense, I have to postpone to bake this one, until last Sunday I bought 2 plantains,my plan was to fry them, but on Monday morning, this recipe came to mind and here is the result...
I feel this cake is not too cakey and getting softer everyday,but still making crumbs, my suggestion is if u want to try this recipe, its better to use the very ripe plantain,as mine was ripe but not overripe,so u cant really enjoy the flavour of plantain.
Recipe for Pastel de Platano Y miel( Plantain & Honey Cake)
William Sonoma, Cocinaalinstante Horneando
As this is in spanish, Im gonna translate it to english..
Please let me know if u want to read this recipe in spanish.
Flour, 2 1/4 cups
Baking powder 1tsp
Baking soda 1 tsp
Cinnamon powder 1 tsp
Sal 1/2 tsp
Unsalted salt, 1/2 cup(125g/4oz), and 2 tbsp more.
Brown Sugar,1/2 cup(packed)
Honey, 1/2 cup
Plantain, 2, peeled & mash
Walnuts or almonds 2/3 cups (optional)
1.Preheat the oven at 180C(350F), Grease the square mold 23cm (9 Inch) with margarine & flour. Remove excess flour.
2. In one bowl, mix the flour,baking powder,baking soda, cinnamon powder & salt.Keep aside.
In another bowl, using electric mixer in medium speed, beat the butter with sugar until creamy.
Add in the honey and beat until they all mix well. Add in eggs, change the speed to high speed and beat until soft.
Pour the dry ingredients to wet one, with 2 time batches. Alternate with plantain,and beat with medium speed for every adding until become soft.
Pour in to the mold. Spread walnuts on top,if using.
3. Bake for 35-40 minutes or until the cake is ready ( the cake tester should be clean).
Let it cool completely in the mold.