Malagasy Cake
A recipe inspired by the Madagascar dessert Malagasy cake. A rich gluten free banana pudding cake, spiced with nutmeg and cloves and flavoured with a vanilla infused cream.
Ingredients
- 2 cups heavy cream or double cream
- ¼ cup superfine granulated sugar or caster sugar
- 1 vanilla bean pod
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2½ tablespoon cornstarch or UK cornflour
- 4 bananas ripe and mashable
- 4 eggs
- butter to grease the pan
Instructions
- Preheat the oven to 350°F (175C/155C Fan) and butter a 9" square or rounded baking dish.
- Place the cream in a large saucepan. Cut the vanilla bean in half down the length and scrape the seeds out. Add these to the saucepan along with the pod. Also add the spices (nutmeg and cloves) and sugar.
- Stir the cream mixture together while cooking over a medium heat until the sugar has dissolved and the mixture is simmering (avoid bringing to a boil).
- Allow to simmer for a couple of minutes before removing from the heat and adding the cornstarch. Whisk to incorporate and return the pan to the stovetop, lowering the heat to a medium low setting.
- Continue whisking for about 10 minutes while the cream mixture thickens to a custard like consistency.
- Once thickened, remove from the heat and add in mashed bananas. Stir to combine. Then add the eggs one at a time, mixing well after each addition, until you have a runny batter.
- Pour the batter into a buttered baking tray and bake in the centre of the oven for about 40 minutes until the top is lightly golden and the centre is set. This can be tested with a knife or skewer.
- Remove from the oven and allow to cool for about 10 minutes, before serving warm.
Nutrition
Calories: 228kcalCarbohydrates: 27.2gProtein: 3.6gFat: 12gSaturated Fat: 6.8gCholesterol: 109mgSodium: 39mgPotassium: 237mgFiber: 1.5gSugar: 12.4gCalcium: 31mgIron: 1mg
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