PLANTAIN. GANACHE. dangerous.
serves 6
prep time: 15 minutes
cook time: 1 hour
total time: 1 hour and 15 minutes
equipment: cake tin, blender/food processor/saucepans/whisk/non metal spoon/sieve
ingredients:
ginger cake:
200g buckwheat flour
1 tbsp ginger powder
3 inches fresh ginger, grated
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1/4 cup soaked and pitted dates
75g coconut sugar
1/2 cup coconut oil (melted)
1 tbsp ground flax seeds
1 tsp baking powder
pinch of salt
1 tsp vanilla extract
8 tbsp plant based milk
plantain ganache:
ripe plantains x 3, cut in medium round slices
1 400 ml can coconut milk
1/4 cup agave syrup
1 cinnamon stick
1 tsp vanilla extract
75g plant based butter (i use naturli vegan block)
caramelised cacao nibs:
150g cacao nibs
150g coconut sugar
50ml water
(optional) mixed spice for dusting
method:
ginger cake:
preheat the oven to 180C. grease and line a sheetcake tin.
using a non metal spoon, cream together the coconut oil and the coconut sugar until smooth and combined
blend together the dates, flax seed, vanilla and plant based milk until fully combined and smooth
whisk together the coconut mixture and the date mixture
in a separate bowl, sieve the flour, baking powder, spices and salt
add the wet mixture to the dry mixture and mix together using a wooden spoon
pour into the cake tin and place in the middle tray of the oven
bake for an hour - an hour and a quarter until it is a delicious brown, firm to the touch, risen slightly and you can insert a knife into it and it comes out clean
transfer from the tin and leave to cool
plantain ganache:
add together the plantain, coconut milk, and cinnamon stick and let simmer until the plantain is soft and sweet and the coconut milk has significantly reduced
remove the cinnamon stick and add the plantain mixture to a blender
sieve the plantain so its smooth and you remove any seeds/anything stringy. leave the plantain mixture to fully cool down.
add the sieved plantain mixture to a blender along with the vanilla and vegan butter. add agave syrup to your preferred sweetness.
blend until a smooth ganache forms
caramelised cacao nibs:
create a caramel by heating together the coconut sugar and water. if you have a thermometer it should reach 120C
add the cacao nibs and mix until fully coated
lay out on a flat tray until cool
once the ginger cake is completely cool, cover with the ganache and top with caramelised cacao nibs and a dusting of mixed spice.
Comments