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Plantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue
Dessert

Plantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue

2 hServes 10Nutri-Score D€€
from @foodbyremi8 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • ripe plantains (peeled and mashed)Produce3 pieces
  • butter (softened, plus extra for greasing)Dairy200 g
  • brown sugarPantry200 g
  • eggs (at room temperature)Dairy3 pieces
  • plain flourGrains250 g
  • baking powderPantry10 g
  • ground cinnamonSpices3 g
  • saltSpices3 g
  • milkDairy120 ml
  • vanilla extractPantry10 ml
  • granulated sugar (for the caramel)Pantry200 g
  • double cream (warmed)Dairy120 ml
  • salted butter (cubed, for the caramel)Dairy60 g
  • flaky sea saltSpices3 g
  • egg whites (for the meringue)Dairy3 pieces
  • light brown sugar (for the meringue)Pantry150 g
  • cream of tartarPantry2 g
  • plantain chips (crushed, for decoration)Other60 g

per serving

Nutrition

368kcal

Carbs
48 g
Proteins
5 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan
  • Mixing bowl
  • Hand mixer
  • Saucepan
  • Kitchen thermometer
  • Cooling rack
  • Spatula

step by step

Method

  1. Prepare the oven and pan

    • Preheat the oven to 180 °C.
    • Grease and line the cake pan.
    Step 1

  2. Make the plantain cake batter

    • Beat the softened butter with the brown sugar until pale and fluffy.
    • Beat in the eggs one at a time, then stir in the mashed plantains and vanilla extract.
    • Fold in the flour, baking powder, cinnamon and salt, then loosen with the milk until smooth.
    Step 2

  3. Bake the cake

    • Pour the batter into the prepared pan and level the top.
    • Bake until a skewer comes out clean.
    • Leave to cool in the pan, then turn out onto a cooling rack.
    Step 3

  4. Cook the salted caramel

    • Melt the granulated sugar in a saucepan over medium heat until a deep amber caramel forms.
    • Off the heat, carefully stir in the warmed cream and the salted butter until smooth.
    • Stir in the flaky sea salt and let cool slightly.
    Step 4

  5. Make the brown sugar Swiss meringue

    • Whisk the egg whites, light brown sugar and cream of tartar in a bowl set over simmering water until the sugar dissolves and the mixture reaches about 70 °C.
    • Transfer to a clean bowl and whisk to stiff, glossy peaks.
    Step 5

  6. Assemble and decorate

    • Spread the salted caramel over the cooled cake.
    • Pipe or swirl the brown sugar Swiss meringue on top.
    • Finish with crushed plantain chips and a pinch of flaky sea salt.
    Step 6
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