Banana Cake With Miso Butterscotch And Ovaltine Kulfi (From Jikoni: Proudly Inauthentic Recipes From An Immigrant Kitchen)
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“@type”: “Recipe”,
“name”: “Banana Cake With Miso Butterscotch And Ovaltine Kulfi (From Jikoni: Proudly Inauthentic Recipes From An Immigrant Kitchen)”,
“description”: “This is a dish we have never taken off the menu at Jikoni, and for good reason. Certain die-hard fans call the restaurant ahead to make sure we reserve them a piece for when they come in. It has all the gooey appeal of a sticky toffee pud but is far less dense, and then there is the dizzyingly luxurious miso butterscotch that has a compelling sweet/salty note. To top it off, there’s a deeply nostalgic Ovaltine ice cream that’s a cinch to make. All in all, this dessert ticks all the boxes, and the gratifying ‘oohs’ and ‘aahs’ we hear when it hits the table say the proof is in the pudding.”,
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“recipeYield”: “12”,
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“recipeIngredient”: [
{
“@type”: “ItemList”,
“name”: “Ingredients”,
“itemListElement”: [
“1 tbsp black tea leaves”,
“200ml boiling water”,
“200g pitted dates”,
“110g unsalted butter”,
“350g dark muscovado sugar”,
“1tbsp treacle”,
“1tbsp date syrup”,
“400g self-raising flour”,
“4 eggs”,
“1tsp vanilla extract”,
“1tbsp bicarbonate of soda”,
“200g peeled bananas”,
“For the kulfi”,
“50g Ovaltine”,
“450g condensed milk”,
“300ml double cream”
]
},
{
“@type”: “ItemList”,
“name”: “For the butterscotch”,
“itemListElement”: [
“500ml double cream”,
“175g demerara sugar”,
“175g unsalted butter”,
“1 tbsp golden syrup”,
“60g white miso”
]
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],
“recipeInstructions”: [
{
“@type”: “HowToStep”,
“text”: “The kulfi will take at least 6 hours to set, so make it ahead of time. In a large bowl, mix the Ovaltine into the condensed milk until there are no lumps. In a separate bowl, whip the cream to soft peaks, then fold it into the condensed milk mixture. Pour the kulfi into a tub and freeze until set. It really is that simple!”
},
{
“@type”: “HowToStep”,
“text”: “Preheat the oven to 190°C (170°C fan) mark 5. Line a 24cm square cake tin with baking parchment.”
},
{
“@type”: “HowToStep”,
“text”: “Put the tea leaves in a heatproof jug, pour over the boiling water and allow to infuse for 1min. Strain the tea, discarding the tea leaves, then soak the dates in the hot tea for 10min.”
},
{
“@type”: “HowToStep”,
“text”: “In a large bowl, beat the butter and sugar until smooth. Stir in the treacle and date syrup, followed by the flour, and mix well. Mix in the eggs one at a time.”
},
{
“@type”: “HowToStep”,
“text”: “Tip the soaked dates and tea into a blender or food processor, along with the vanilla extract, and blitz to a puree. Add the bicarbonate of soda and pulse briefly, then add to the bowl and mix thoroughly.”
},
{
“@type”: “HowToStep”,
“text”: “Wipe out the blender, add the bananas and blend until smooth, then add to the cake batter and stir in well. Pour into the tin and bake for 1hr or until a skewer inserted in the centre of the cake comes out clean.”
},
{
“@type”: “HowToStep”,
“text”: “Meanwhile, to make the butterscotch, put the cream in a saucepan over low heat. Add the sugar, butter and golden syrup and whisk until the sugar has dissolved and the butter has melted. Finally, whisk in the miso, then remove from the heat.”
},
{
“@type”: “HowToStep”,
“text”: “Turn the cake out on to a wire rack and leave to cool a little.”
},
{
“@type”: “HowToStep”,
“text”: “To serve, cut into 12 portions, then serve warm with the hot miso butterscotch and the Ovaltine kulfi.”
}
]
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