Nutmeg Plantain Cake With Coconut Caramel Popcorn - West African Flavours
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
30 mins
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Servings
12
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Calories
472 kcal
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Course
Dessert
Nutmeg Plantain Cake With Coconut Caramel Popcorn - West African Flavours
Description
The Nutmeg Plantain Cake blends overripe mashed plantains, eggs, vegetable oil, and milk with dry ingredients including self-raising flour, caster sugar, ground nutmeg, and baking powder. Egg whites are whipped separately and folded in to lighten the batter. Baked in two 8-inch cake tins, the cake achieves a tender texture infused with the warm aroma of nutmeg and natural sweetness from plantains.
The recipe pairs the cake with softly whipped cream sweetened lightly with icing sugar, providing a smooth, creamy contrast. Additionally, a coconut caramel popcorn topping is prepared by cooking sugar, butter, and coconut milk into a caramel glaze coated over fresh popcorn, introducing a crunchy, caramelized element with a hint of coconut.
This combination highlights West African flavors, combining the moist, subtly spiced cake with rich cream and crunchy popcorn, making it suitable as a festive dessert or a special treat. The use of plantains sets it apart with a distinctive fruit base. Ripe bananas can substitute plantains if needed without drastically changing the result.
Ingredients
For the nutmeg plantain cake:
- 2 plantain overripe, mashed
- 2 egg
- 125 ml (0.5 cup) vegetable oil
- 100 ml (0.42 cup) milk
- 250 g (9oz) self-raising flour
- 225 g (8oz) caster sugar
- 1.75 tsp ground nutmeg
- 1 tsp baking powder
- 2 egg white
For the whipped cream
- 250 ml (1 cups) whipping cream
- 1 tbsp icing sugar
Coconut caramel popcorn:
- 115 g (½ cup) Popcorn
- 2 tbs neutral cooking oil generic cooking oil
- 70 g (0.75 cup) butter unsalted
- 210 g (1.25 cups) light brown sugar
- 2 tbsp water
- ¼ teaspoon salt
- 120 ml (1/2 cup) coconut milk or more to your taste, full fat
- 1 tsp coconut extract
Instructions
- To make the nutmeg plantain cake preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and grease and line two 20cm / 8 inch cake tins.
- Mix the mashed plantains with the 2 eggs, oil and milk until well combined.
- In a separate bowl, mix together the flour, sugar, nutmeg and baking powder. Add the wet ingredients to the dry ingredients and mix until well combined and lump free. Whisk the egg whites until just stiff and use a spatula to gently fold in the egg whites.
- Split the cake mixture evenly between the two cake tins. Bake in the oven for about 30 mins, or until a skewer inserted into the cakes comes out clean. Remove the cakes from the oven, let cool in the tins for 5 mins before cooling completely on a wire rack.
- Make the whipped cream by mixing the cream and sugar together in a large bowl and whipping till the cream forms soft peaks.
- To make the coconut caramel popcorn line a baking tray with baking parchment.
- Make the popcorn. Heat the oil in a large saucepan over medium heat. Add the popcorn to the hot oil and cover the pot with a lid. Gently shake the pot when the corn starts popping. When finished remove the pot from the heat and transfer to a bowl, making sure to discard all the unpopped kernels.
- Make the caramel sauce. Combine the butter, sugar, water and salt in a sauce pan, over medium heat and mix until the butter has melted. Bring the caramel mix to the boil and then boil for 5 mins stirring occasionally. Switch off the heat and mix in the coconut milk and coconut extract. Let the caramel sauce rest for at least 15 mins as it thickens upon standing.
- Pour as much coconut caramel as you want on to the popcorn and mix until well coated. Transfer the popcorn to the baking tray and spread out in a single layer. Let the coconut caramel popcorn cool and then break into pieces.
- Spread 2/3rds of the whipped cream on the top of one cake, place the second cake on top and cover with the remaining whipped cream. Top the cake with all the caramel popcorn topping making sure to pile it as high as you can. Serve.
Notes
- Ripe bananas can replace plantains if unavailable or preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 88mg | 4% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 68mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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