I know the name is quite new to most of you and so is to me. This cake was one of the successful experimentations of my curious mind. I mean, since I was planning to make a cake with a completely new ingredient, I made it in my head several times to get a clear idea before making it in real. Now, why I chose plantains? Simply because I was bored of the usual banana bread or cake, and most of the other fruits were already overused in cakes. So this time, I wanted something new and local and that’s how plantain happened in my cake.
Plantains are not as common as bananas in most of the places but I don’t think anyone needs an introduction to it. I mean who doesn’t know the yummy banana chips from Kerala? They are made of raw plantains and in Kerala; plantains are extremely popular that we have so many savoury & sweet delicacies made with both the raw & ripe ones. If you ask me, my pick would be the steamed version of the ripe plantains with a little ghee drizzled over it. It used to be one of my favourite breakfast/tea time snacks as a kid. Wait a sec, are you wondering how could I steam a banana and eat? Well, first of all, it is not just a banana; it is not as soft as a ripe banana so even after steaming, it holds the shape without getting soggy and tastes much sweeter than the fresh one.
Now, coming from such a plantain filled food background, naturally what I felt was “why no one ever used this in cakes”? When I tried to find a recipe online, most of them failed to impress me. Also, I felt if I use the fresh ones, the chances of achieving the desired result are thin. That’s how I ended up making and using the plantain jam in the cake which is more like a preserve giving an amazing flavour to the cake. Without any further delay let’s get down to the recipe.
Whole wheat flour – 1 cup
All purpose flour – 1 cup
Baking Powder – 1 tsp
Baking Soda – ¼ tsp
Salt – ¼ tsp
Coconut oil – ½ cup
Ghee – ¼ cup
Granulated Sugar – 1 cup
Eggs – 3
Plantain Preserve – 2 tbsp.
Coconut Water – ¾ cup
Raisins – ¼ cup
Cardamom Powder – ½ tsp
Vanilla – 1 tsp
- Preheat the oven to 200 degree Celsius and grease a bundt cake tin and keep aside.
- Sift the flours, baking powder, baking soda, salt and cardamom and keep aside.
- In a large bowl, cream the sugar, coconut oil and ghee until its light and pale in colour.
- Add eggs one at a time to the creamed mixture and combine well after each addition.
- Add the plantain preserve and vanilla essence, and beat it well into the mixture.
- Whisk in the sifted flours alternating with coconut water, beginning and ending with the flour mixture.
- Fold in the raisins into the batter and bake at 180 degree Celsius till a skewer inserted into the centre of the cake comes out clean.