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A fantastic rich, moist cake with some wonderful secret ingredients.

A fantastic rich, moist cake with some wonderful secret ingredients.

You’re probably already thinking, “WTF!”, right? I hear you! But there is one thing you really have to know about this cake – it totally rocks! First, you make the banana mayonnaise; I use organic free-range eggs and extra virgin olive oil, and then use the mayo to make the most amazing rich chocolate cake with a few other rockin’ fresh organic ingredients such as locally grown bananas, raw chocolate and mountain coffee.

One of the truly fabulous advantages of living in Ecuador is the excellent quality of raw natural ingredients. Not to brag too much (well, just a little), but I grind the cacao beans and the rainforest grown organic coffee beans right before I add them. On the flavor-front, I promise you that chocolate cake doesn’t get a whole lot better than this. Of course, you can substitute my fresh ground cacao beans for your raw cacao powder, and a spoonful of instant coffee will do in a pinch too. Yes, it completely changes the flavor.

Instead of sugar, I use ripe organic bananas to sweeten this treat, which is partly why there is no lingering “mayo” flavor. Added to the amazing list of ingredients in this original recipe, is green plantain banana flour which I use for just about everything because, aside from being gluten-free, it’s so fantastically versatile and flavorful. If you can’t buy banana flour and still want to keep it gluten-free, try raw maize flour or brown rice flour. Oh, and I also use fresh rainwater (because it’s so abundant, I use it for everything else too!), and home-made sea salt – because I can.

Banana Mayonnaise Chocolate Cake Recipe:

2 organic egg yolks
150ml extra virgin olive oil
3 ripe organic bananas
1 cup boiling water
1 tbsp freshly ground coffee beans
1/2 cup freshly ground cacao beans
1 cup green plantain flour
2 tsp baking powder
1 tsp bicarbonate of soda
pinch natural sea salt

First, make the mayonnaise by blending the egg yolks and oil together. Start with just the yolks and then trickle the oil into the blender very slowly until it’s all incorporated. There is no need to add any other flavors. Peel the bananas and break them into pieces, and add them to the mayonnaise and blend until it’s smooth and creamy.

Secondly, to make the coffee, boil the water and add the ground coffee. Let it simmer for a minute or so then drip it through a filter. Don’t boil it too much because the water will evaporate. You need 1 cup of liquid for the recipe.

Scrape the banana mayonnaise into a mixing bowl and stir the ground cacao through until it’s well mixed.

Sift the plantain flour, baking powder, and bicarbonate of soda together. Add 1/3 of this to the mayonnaise and mix well. Add 1/3 cup of coffee and mix that through well. Add the salt and continue to alternate with the flour and coffee until it’s mixed together into a smooth batter. I use a metal whisk and mix by hand, but you can also use an electric beater.

Pour the mixture into a greased 20cm round cake tin and bake in a moderate oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.

So, if you substituted a few ingredients and it came out pretty tasty, you can just imagine what it tastes like here! Fancy a slice of the real deal? Cooking in Ecuador has never been so fun!

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