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Plantain Cake with Cognac Pecan Cream and Pomegranate
Prep 25min
Total40min
Ingredients13
Servings4
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!
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Ingredients
Cake:
3/4cup corn oil
3ripe plantains, peeled and cut into 1 1/2-inch-thick chunks
2tablespoons brown sugar
2tablespoons of melted butter
2cups cognac pecan cream
2cups pomegranate seeds
Cognac pecan cream:
1cup sour cream
1cup pecans
1cup cream cheese
1cup milk
2tablespoons brown sugar
1pinch freshly ground nutmeg
2tablespoons cognac
Directions
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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.
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You can make a large cake or several small ones.
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.
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No nutrition information available for this recipe
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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!
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