youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Indian Yoghurt Banana Cake

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

see below for the description. copied from another site, so it is all here together. Sounds great to me.

see below for the description. copied from another site, so it is all here together. Sounds great to me.

Ingredients

Serves: 4-6

Metric Cups
  • 80 grams desiccated coconut
  • 125 grams ghee (clarified butter)
  • 150 grams caster sugar
  • 40 grams brown sugar
  • 2 large eggs
  • 3 medium bananas (very ripe)
  • 200 grams plain yoghurt
  • 250 grams self-raising flour
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spice
  • 200 grams sour cream (or creme fraiche)
  • 100 grams icing sugar
  • 50 grams coconut (toasted, shredded)
  • 2⅚ ounces desiccated coconut
  • 4⅖ ounces ghee (clarified butter)
  • 5⅓ ounces superfine sugar
  • 1⅖ ounces brown sugar
  • 2 large eggs
  • 3 medium bananas (very ripe)
  • 7 ounces plain yogurt
  • 8⅚ ounces self-raising flour
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spice
  • 7 ounces sour cream (or creme fraiche)
  • 3½ ounces confectioners' sugar
  • 1¾ ounces coconut (toasted, shredded)

Method

Indian Yoghurt Banana Cake is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Recipe Notes: This very dense and rich cake recipe was given to me by a close friend who has spent a great deal of time in India. Although I have modified it slightly, it is still very similar to the version served at the hotel in Bombay where she chooses to stay. It keeps very well and is a perfect ending to a spicy meal.

  • Preheat your oven to 190ºC. Remove the base from a 22-24cm non-stick springform tin and place a piece of baking paper (such as 'Glad Bake') over the top. Replace the sides of the tin, causing the paper to form a false base. Grease the tin and pour in the toasted desiccated coconut.
  • Tip the tin all around to coat the greased sides with the coconut, then pour out the excess and reserve for the cake batter.
  • Beat the ghee and sugars in a bowl until creamy, then add the eggs, one at a time, beating well after each addition.
  • Meanwhile, mash the bananas.
  • Remove the bowl from the mixer, then add the mashed bananas, yoghurt, flour, cinnamon, spice and remaining coconut and stir thoroughly with a wooden spoon until all ingredients are well combined and no floury areas remain. Spoon the mixture into the prepared tin and gently smooth the top.
  • Bake at 190ºC for 55 minutes, or until firm and 'springy' when depressed in the centre of the cake. Remove from the oven, allow to cool for 15 minutes, then remove the sides of the tin and cool completely.
  • When cool, remove the base and baking paper and place the cake on a platter.
  • To make the icing,

  • mix together the sour cream and icing sugar until thick and spreadable, then spread over the top of the cool cake.
  • Pour the shredded coconut over the cream, until thickly covered. Note: Ghee is the Indian word for clarified butter which is butter with all the milk solids removed.
  • To make your own ghee,

  • heat double the amount of butter you need, then pour into a glass jug.
  • Allow to cool for 15 minutes, then carefully pour off the clear, golden liquid on top (this is the clarified butter).
  • Discard the milk solids. If you prefer, ghee is available, ready to use, from the dairy case of your supermarket.
  • Recipe Notes: This very dense and rich cake recipe was given to me by a close friend who has spent a great deal of time in India. Although I have modified it slightly, it is still very similar to the version served at the hotel in Bombay where she chooses to stay. It keeps very well and is a perfect ending to a spicy meal.

  • Preheat your oven to 190ºC. Remove the base from a 22-24cm non-stick springform tin and place a piece of baking paper (such as 'Glad Bake') over the top. Replace the sides of the tin, causing the paper to form a false base. Grease the tin and pour in the toasted desiccated coconut.
  • Tip the tin all around to coat the greased sides with the coconut, then pour out the excess and reserve for the cake batter.
  • Beat the ghee and sugars in a bowl until creamy, then add the eggs, one at a time, beating well after each addition.
  • Meanwhile, mash the bananas.
  • Remove the bowl from the mixer, then add the mashed bananas, yoghurt, flour, cinnamon, spice and remaining coconut and stir thoroughly with a wooden spoon until all ingredients are well combined and no floury areas remain. Spoon the mixture into the prepared tin and gently smooth the top.
  • Bake at 190ºC for 55 minutes, or until firm and 'springy' when depressed in the centre of the cake. Remove from the oven, allow to cool for 15 minutes, then remove the sides of the tin and cool completely.
  • When cool, remove the base and baking paper and place the cake on a platter.
  • To make the icing,

  • mix together the sour cream and confectioners' sugar until thick and spreadable, then spread over the top of the cool cake.
  • Pour the shredded coconut over the cream, until thickly covered. Note: Ghee is the Indian word for clarified butter which is butter with all the milk solids removed.
  • To make your own ghee,

  • heat double the amount of butter you need, then pour into a glass jug.
  • Allow to cool for 15 minutes, then carefully pour off the clear, golden liquid on top (this is the clarified butter).
  • Discard the milk solids. If you prefer, ghee is available, ready to use, from the dairy case of your supermarket.
  • Tell us what you think