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Vietnamese Banana Cake with Cashews |
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Vietnamese Banana Cake with Cashews (Chuoi Nuong)Source: The Complete Asian Cookbook - Charmaine Solomon 3 eggs 1 cup granulated sugar 3/4 cup cream 1 1/2 cups all-purpose flour 4 pounds very ripe bananas 1 cup coarsely chopped fresh cashews 1 cup grated fresh coconut Preheat oven to 350 to 375 degrees F. 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. |
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