Plantain, Maple syrup and Coconut oil- three of my favorite ingredients when combined together and made into a cake, turned out to be delicious…
You guys know very well about my love for plantain. I’ve already posted a few recipes using plantain and I am always in search of different recipes that I can make with plantain. I’d bought a few plantains during my last grocery shopping and they had been sitting idle on the kitchen counter top. I’d promised myself to make something unique and delicious out of them over the weekend. Yesterday, while browsing for plantain recipes I stumbled upon the recipe for making maple plantain cake. Totally my kind of recipe: it’s easy to make, healthy ingredients are added and I knew that it’s gonna taste damn delicious.
This morning, I was so thrilled to bake this cake for brunch. This was the first time I’ve added coconut oil for baking a cake. The aroma of coconut oil spread the entire kitchen while baking this cake, I took deep breaths in and was instantly teleported to Kerala- the land of coconuts.
I was eager enough to taste the cake that I didn’t let the cake cool down completely. After taking a few pictures of the beautiful cake, I just dived in. I closed my eyes and enjoyed the delicious moment with this cake. I was totally blown away by the taste and texture. It was phenomenal. The texture was soft and velvety. The taste of plantain, maple and coconut made my taste buds dance with joy.
A must try recipe for all plantain and coconut fanatics, this is going to be one of your favorite cakes.
Have all the ingredients ready and bake with me, here is the baking video:
- Plantain, ripe- 1 cup, mashed
- Eggs- 4 ( whites and yolks separated)
- Cream of tartar or lemon juice- 2 tsp
- Maple syrup or Honey- ¼ cup
- Coconut oil- ½ cup
- All purpose flour- ½ cup
- Baking soda- ½ tsp
- Salt- ¼ tsp
- Vanilla extract- 2 tsp
- Preheat oven to 350 F or 175 C.
- Separate egg whites and yolks from 4 eggs.
- Mash the plantain in a food processor till smooth.
- Sift the all purpose flour, baking soda and salt together into a bowl.
- Add the egg whites into a stand mixer bowl, add cream of tartar or lemon juice. I used lemon juice.
- Using the whisk attachment, beat the egg whites at high speed till soft peaks are formed. Transfer the beaten egg whites to another bowl and keep aside. (or use electric hand mixer).
- Rinse the stand mixer bowl with water and pat dry.
- Add maple syrup or honey and coconut oil into the stand mixer bowl, beat at medium speed (using paddle attachment) for 2 minutes till well incorporated.
- Add the egg yolks, beat till the egg mixture turns thick and creamy.
- Add the mashed plantain and beat for a minute.
- Add the flour/baking soda/salt, beat for a minute till it has combined well.
- Scrape down the sides of the bowl using a rubber spatula.
- Add vanilla extract and beat for a couple of seconds.
- Remove the bowl from the stand mixer.
- Add the beaten egg whites into the egg/flour mixture, using a spatula fold the egg whites into the mixture till the white color has faded and the batter turns smooth.
- Line a 8 inch cake pan or spring form pan with parchment paper, grease the bottom and sides of the pan with coconut oil or butter.
- Pour the cake batter into the pan, gently tap the cake pan to even out the surface.
- Place the cake pan on the middle rack in the preheated oven and bake for 35 to 40 minutes.
- After 35 minutes, insert a fork into the center of the cake, if it comes out clean the cake has baked well. If not, bake for a few more minutes.
- Remove the cake pan from the oven, let cool down for a few minutes.
- Run a knife around sides of the pan to loosen the cake, gently flip the cake over onto a platter.
- Let the cake completely cool down.
- Cut into wedges and serve in dessert plates.
- While serving, drizzle maple syrup over the cake and indulge in this delicious cake. YUM!