Being a hard core non vegetarian, it becomes a little difficult for us to think out of the box. When it comes to baking a cake, it always has to have eggs in it. But recently I had a guest who was allergic to anything related to eggs. Though I do know the recipe of a cake made with soda water and condensed milk, yet the incorrigible foodie in me wanted to try something way different than the usual. And so I made a Banana Rava Cake. And judging by the compliments I received, I think it definitely deserves a mention. This recipe is from Goa and so has generous amounts of coconut in it.
Ingredients:
Ripe bananas 3 or as I used, 9 of the small bananas
Rava (wheat sooji) 1 cup
Sodium-bi-carb(baking soda)
1/2 tsp or 1 tea spn baking powder
Cardomom powder 1/2 tsp
Coconut milk 2 cups
Sugar 1/2 cup
Cashewnuts 1 tsp
Salt, yes a pinch of this in a sweet dish enhances the taste even better.
Method:Roast rava over low heat in a kadai until aroma wafts from pan. Then soak that rava in coconut milk for 2 hours.In the mean time mash the bananas well and add soda, salt, sugar and cardamom powder to it.
After 2 hrs, mix the rava well with sugar and banana mix. Put in the cashews. Apply a little butter to cake mould and pour in the mixture. You can decorate with cashews on top. As the cake doesnot have anything which will fluff it, the nuts on top will show and look very beautiful once done.
Preheat the oven at 350F for 10mins. Bake for around 35mins at 350 F or until a knife put in center comes out clean. The cake will be a little difficult to bake as the stubborn rava does take a little more time to cook than your usual cake. Remember to check it in the middle. Once done, let it cool. Then take a roll of thread and slice the cake in half. You can spread some strawberry crush or any other fruit crush as u have. It tastes best when served cold.
