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Namibia 2016 - Recipes

Namibischer Bananenkuchen: Namibian banana cake

For the pastry
50g sugar
100g butter
150g plain flour
pinch of salt
2 drops of vanilla extract

For the filling
250g sugar
125g butter
pinch of salt
1 tbsp dark rum
1 vanilla pod
6 eggs
100g nuts, finely ground
30g cocoa powder
15g raisins
100g plain flour
1 tbsp baking powder
3 very ripe bananas
200g cooking chocolate

1. For the pastry, dice the butter and mix with the flour and salt. Rub the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar and add the vanilla extract then add just enough cold water to bring the ingredients together as a dough. Shape into a ball and chill in the refrigerator for 30 minutes.
2. After this time, turn the dough out onto a floured work surface and roll out to 3mm thick. Use to line the base and sides of a loose-bottomed flan tin that's been greased with butter. Prick the base with the tines of the fork and set aside to chill in the refrigerator as you prepare the base.
3. For the filling, mash the bananas in a bowl then add the softened butter along with the sugar and spices. Beat until the mixture is pale and creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
4. Sift together the flour, cocoa powder and baking powder then stir in the nuts and raisins before slowly folding into the egg mixture. Split the vanilla pod in half lengthways and scrape out the seeds. Stir these into the filling mixture.
5. Turn the filling into the prepared pastry case, then transfer the cake to an oven pre-heated to 190°C and bake for about 45 minutes. Remove from the oven and allow to cool then carefully remove from the tin.
6. Melt the cooking chocolate in a bain-marie (double boiler) then spread evenly over the top of the cake. Allow to cool and set before slicing into wedges and serving.

Namibia 2016 - Recipes

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