ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Bizcocho de Plátano Maduro
A moist and sweet cake made with ripe plantains, a delightful dessert or snack that showcases the tropical flavors of Costa Rica.
ð§ ææ
- 3 large Ripe plantains(very ripe, with black spots, mashed)
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Butter(softened)
- 2 large Eggs
- 1/2 cup Milk
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or a round cake pan.
- 2
In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 3
Beat in the eggs one at a time, then stir in the vanilla extract.
- 4
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- 5
In another small bowl, mash the very ripe plantains until smooth. Stir the mashed plantains into the wet ingredients.
- 6
Alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- 7
Pour the batter into the prepared pan and spread evenly.
- 8
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
ð¡ ããã®ã³ã
- âUse plantains that are very ripe (almost entirely black) for maximum sweetness and moisture.
- âEnsure your butter and eggs are at room temperature for easier mixing.
- âDon't overmix the batter after adding the dry ingredients to ensure a tender cake.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add chopped nuts like walnuts or pecans to the batter.
- Drizzle with a simple glaze made from powdered sugar and milk.
- Serve with a scoop of vanilla ice cream.