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Plantain Cake with Cognac Pecan Cream and Pomegranate

  • Prep 25 min
  • Total 40 min
  • Ingredients 13
  • Servings 4

Ingredients

Cake:

3/4
cup corn oil
3
ripe plantains, peeled and cut into 1 1/2-inch-thick chunks
2
tablespoons brown sugar
2
tablespoons of melted butter
2
cups cognac pecan cream
2
cups pomegranate seeds

Cognac pecan cream:

1
cup sour cream
1
cup pecans
1
cup cream cheese
1
cup milk
2
tablespoons brown sugar
1
pinch freshly ground nutmeg
2
tablespoons cognac

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can make a large cake or several small ones.

Blanca Arroyo Nothing is sweeter and will please Mom's palate more than this simple and easy-to-make plantain cake with cognac pecan cream and pomegranate! This is my very personal version of the banana cake my father used to make, but with plantains. Plus, it doesn't take flour or eggs, and it's not baked - perfect to celebrate Mom on her day! Enjoy!

You may substitute almonds or walnuts for pecans.

You may substitute strawberries, blueberries or your choice of berries for the pomegranate grains.

If you wish, you may substitute rum for cognac.

Directions

  • 1 Place the corn oil in a skillet over high heat. Once it’s hot, lower the heat to medium and start frying the sliced plantains, in batches of 2-4, until they're light golden brown. Place the plantains on absorbent paper towel to get rid of the excess grease.
  • 2 Add the plantains, sugar and butter to a medium bowl and use a fork to make a purée. The purée should have a firm consistency and you should be able to handle it with your hands. Set aside.
  • 3 Prepare the cognac pecan cream: Place all the ingredients in a blender and blend until well incorporated. You should have a sort of thick cream. Set aside.
  • 4 Assembling: Add a layer of plantain purée, then a light layer of cream and another layer of pomegranate to the base of a 9-inch springform cake pan. Repeat this process one more time and finish with a layer of plantains. Between layers, use a spoon to press on the cake in order to hold it together. Set aside at room temperature.
  • 5 When you're ready to serve, simply unmold it, place it on a plate and garnish with more cream, pomegranate grains and mint leaves, if desired.

Blanca Arroyo Nothing is sweeter and will please Mom's palate more than this simple and easy-to-make plantain cake with cognac pecan cream and pomegranate! This is my very personal version of the banana cake my father used to make, but with plantains. Plus, it doesn't take flour or eggs, and it's not baked - perfect to celebrate Mom on her day! Enjoy!

Rate and Comment

Blanca Arroyo Nothing is sweeter and will please Mom's palate more than this simple and easy-to-make plantain cake with cognac pecan cream and pomegranate! This is my very personal version of the banana cake my father used to make, but with plantains. Plus, it doesn't take flour or eggs, and it's not baked - perfect to celebrate Mom on her day! Enjoy!