VIETNAMESE BANANA CAKE WITH CASHEWS (Chuoi Nuong)
Ingredients:
3 eggs
1 C. granulated sugar
3/4 C. cream
1 1/2 C. all-purpose flour
4 lb. very ripe bananas
1 C. coarsely chopped fresh cashews
1 C. grated fresh coconut
Preheat oven to 350 - 375ºF. Grease 2 (8-inch) pans and dust
with flour, shaking out any excess.
Beat eggs and sugar together with an electric mixer until mixture
is thick and pale. Use a fairly low speed. Pour cream into bowl and
beat for a few seconds longer, just to mix. Sift flour, add to bowl,
and stir with a wooden spoon. Peel bananas and smash with the
flat side of a chopper, but do not mash. Add to batter with nuts and
coconut. Stir only until all ingredients are combined. Divide batter
between the two pans. Bake for 1 hour, or until top is golden brown.
Serve warm or cold. This is a very solid, pudding-like but flavorsome cake.
B-man
