Indian Yoghurt Banana Cake

At the inaugural meeting, Kat presented an Indian Yoghurt Banana cake to the hordes of hungry mouths (who were not quite so hungry after devouring Pen’s delectable dessert). It had been trialled previously and was a very dense but tasty success.

Indian Yoghurt Banana Cake
Based on a recipe from Bake your cake and eat it too by Tamara Milstein (R&R Publishing)

80 g dessicated coconut (toasted)
125 g ghee
150 g caster sugar
40 g brown sugar
2 large eggs
3 medium bananas (ripe)
200 g thick plain yoghurt
250 g self raising flour
1 tsp cinnamon
½ tsp mixed spice

Icing
200 g sour cream
100 g icing sugar

Preheat oven to 190°C
Line the base of a 22-24cm cake tin with baking paper
Grease the tin and pour in the dessicated coconut. Tip the tin to coat the greased sides with the toasted coconut, and reserve the excess coconut for the cake batter.
Beat ghee and sugars in a bowl until thick and creamy, then add eggs one at a time, mixing well after each addition. Meanwhile mash the bananas.
Remove the bowl from the mixer, add the mashed bananas, yoghurt, flour, cinnamon, mixed spice and remaining coconut and combine with a wooden spoon until there are no floury bits left.
Spoon mixture into the prepared cake tin and gently smooth the top.
Bake at 190°C for 55 minutes (or until firm and ‘springy’ when pressed in the centre of the cake – Kat did 50 minutes at 150°C in a fan oven, which tasted nice).
Remove from oven and allow to cool in the tin for 15 minutes, then remove from tin and cool completely.
When cool, place on a platter and ice.

To make icing mix together the sour cream and icing sugar until thick, then spread onto the cake.

Notes:

To make your own ghee, take 200 g of butter and melt in the microwave on high power in a glass jug. Mix gently until all of the butter has fully melted, and then leave to settle for 15 minutes. Skim off the top layer of clarified butter (ghee), and place in another container. Place in fridge (or freezer) until hard enough to beat together with sugar.

Crème fraiche may work better in the icing. The sour cream did not become thick despite extensive mixing.

Advertisements
Published in: on March 11, 2010 at 20:59  Leave a Comment  

The URI to TrackBack this entry is: https://dangerousdesserts.wordpress.com/2010/03/11/indian-yoghurt-banana-cake/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: