desserts
Gostaríamos de agradecer ao Chef Executivo do Avani Pemba Beach Hotel, Thapelo Mafatshe, que criou maravilhosamente essas deliciosas sobremesas.
Jake Walter
(Director Geral da Pemba Fresh)
CHEF RECIPES
Sticky Banana Cake
Embora pareça muito impressionante, este bolo quente e reconfortante é fácil de fazer e adorado por crianças e adultos.
Porções: 9-12
INGREDIENTES PARA O BOLO
1 3/4 chavenas de farinha de trigo, colhidas no copo medidor e niveladas com uma faca,
1 colher de chá de fermento em pó,
1 colher de chá de bicarbonato de sódio,
1/4 colher de chá de sal,
1 stick (1/2 chavena) de manteiga sem sal, derretida e levemente resfriada,
3/4 chavena de açúcar,
2 ovos grandes,
1 chavena de banana amassada bem madura (2 a 3 bananas),
2 colheres de sopa de sumo de limão fresco,
1 1/2 colheres de chá de extrato de baunilha.
PARA O MOLHO TOFFEE
1-1 / 4 chavena de creme de leite fresco,
1/2 chavena de açúcar mascavado,
1/2 chavena de xarope de milho leve,
4 colheres de sopa de manteiga sem sal,
1 Pitada de sal.
PARA SERVIR
Fatias de banana bem madura com molho de caramelo por cima.
INSTRUÇÕES
Pré-aqueça o forno a 350 ° F. Manteiga e farinha uma assadeira de 8×8 polegadas.
Em uma tigela média, misture a farinha, o bicarbonato, o fermento e o sal.
Na tigela da batedeira, misture a manteiga derretida e o açúcar até obter uma mistura homogênea. Adicione os ovos, o purê de bananas, o sumo de limão e o extrato de baunilha e misture bem.
Em velocidade baixa, misturar a farinha até incorporar. Não misture demais. Despeje a massa na panela preparada e asse até dourar, e um testador inserido no centro sai limpo, cerca de 35 minutos.
Enquanto isso, faça o molho. Leve o creme de leite, o açúcar mascavo, a calda de milho, a manteiga e o sal para ferver em uma panela pequena em fogo alto, mexendo até que o açúcar se dissolva. Reduza o fogo para médio-baixo e cozinhe em uma fervura suave, mexendo ocasionalmente, até o molho ficar ligeiramente espessado, cerca de 15 minutos. Deve ter a consistência do xarope – ele continuará a engrossar enquanto arrefece. Retire o molho do fogo e deixe arrefecer.
Coloque 1/3 de chavena de molho de caramelo por cima do bolo de banana assado. Retorne o bolo ao forno e asse até que o molho borbulhe vigorosamente, cerca de 6 minutos. Deixe arrefecer o bolo na panela em uma gradinha por pelo menos 30 minutos. Corte o bolo em 9 quadrados ou 12 retângulos. Sirva o bolo ligeiramente quente ou em temperatura ambiente com molho de caramelo quente e cubra com bananas fatiadas.
por Chef executivo Thapelo Mafatshe do Avani Pemba Beach Hotel – 2019.
CHEF RECIPES
Sticky Banana Cake
Though very impressive looking, this warm, comforting cake is easy to make and loved by kids and adults alike.
Servings: 9-12
INGREDIENTS FOR THE CAKE
1-3/4 cups cups all purpose flour, spooned into measuring cup and leveled-off with a knife
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and slightly cooled
3/4 cup sugar
2 large eggs
1 cup very ripe mashed bananas, from 2-3 spotty bananas
2 tablespoons fresh lemon juice
1-1/2 teaspoons vanilla extract
FOR THE TOFFEE SAUCE
1-1/4 cups heavy whipping cream
1/2 cup dark brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter
Pinch salt
FOR SERVING
Sliced perfectly ripe bananas with toffee sauce on top
INSTRUCTIONS
Preheat the oven to 350°F. Butter and flour an 8×8-inchbaking dish.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup – it will continue to thicken as it cools. Remove the sauce from the heat and cool.
Spoon 1/3 cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas.
by Avani Pemba Beach Hotel Executive Chef Thapelo Mafatshe – 2019
CHEF RECIPES
Sticky Banana Cake
Though very impressive looking, this warm, comforting cake is easy to make and loved by kids and adults alike.
Servings: 9-12
INGREDIENTS FOR THE CAKE
1-3/4 cups cups all purpose flour, spooned into measuring cup and leveled-off with a knife
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and slightly cooled
3/4 cup sugar
2 large eggs
1 cup very ripe mashed bananas, from 2-3 spotty bananas
2 tablespoons fresh lemon juice
1-1/2 teaspoons vanilla extract
FOR THE TOFFEE SAUCE
1-1/4 cups heavy whipping cream
1/2 cup dark brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter
Pinch salt
FOR SERVING
Sliced perfectly ripe bananas with toffee sauce on top
INSTRUCTIONS
Preheat the oven to 350°F. Butter and flour an 8×8-inchbaking dish.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup – it will continue to thicken as it cools. Remove the sauce from the heat and cool.
Spoon 1/3 cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas.
by Avani Pemba Beach Hotel Executive Chef Thapelo Mafatshe – 2019
