Saturday Job: Make banana cake with confit pineapple and Chantilly cream

IMG_0735

At Clerkenwell Design Week 2014 bulthaup collaborated with Miele to bring ‘Steam,’ the calorie-neutral pop-up restaurant at bulthaup’s Clerkenwell showroom.

Design loving diners were treated to a delicious five-course meal prepared by Frederick Forster, Head Chef of The Boundary restaurant in Shoreditch. This delicious recipe, the unanimous winner on the table, is on the top of the list to make for the bank holiday weekend. Why not try this light dessert at home, treat yourself now you have a bit more time on your hands? A quick tip, feel free to increase the size of the portion, as it goes without saying, you will be left wanting for more.

 

Ingredients

 

For the cake

 

2 ripe bananas, mashed

70g unsalted butter, at room temperature

125g soft light brown sugar

125g self-raising flour

1 egg

50g raisins

1 tsp brandy

50ml milk

 

For the confit pineapple

 

1 small pineapple, peeled and cut in to medium sized dice

500ml water

1 star anise

250g caster sugar

½ orange, peel only in strips

 

For the Chantilly cream

 

300ml double cream

1 tsp vanilla paste

100g icing sugar

 

For the caramelised banana

 

1 ripe banana, sliced at an angle

50g soft light brown sugar

 

Method

  1. For the cake, beat all the ingredients together with an electric whisk until smooth and place in a greased and lined small solid steam container.
  2. Cover the container with foil and steam at 100?c for 50 minutes.
  3. Remove the cake from the steam oven and allow to cool for 10 minutes before unmoulding onto a wire rack.
  4. For the pineapple, mix the water and sugar in a saucepan over a medium heat until the sugar is dissolved.
  5. Add the star anise, orange peel and the pineapple pieces and poach for about 10 minutes, or until the fruit is soft.
  6. For the Chantilly cream, whisk the double cream, vanilla paste and icing sugar until stiff.
  7. For the caramelised banana, sprinkle the banana slices with the sugar and place into a hot pan for 20 to 30 seconds until caramelised.
  8. To assemble, place a slice of the cake in the centre of a serving plate. Scatter around the pineapple dice with some of the syrup, place the banana slices next to them and spoon the cream on top of the cake.

 

Serves 6

 

Clerkenwell Design Week 2014  / bulthaup  / Miele / The Boundary / @FreddyForster

 

 

 

Sorry, Comments are Closed.

You'll have to take it up with the author...