Today’s recipe is “Pastel de Maduro” or cake of ripe plantain. This kind of cake comes from the coast of Ecuador that is very typical in that area. This one is straightforward to make with the family and serve it for everyone at the table.
The plantain is one of my favorite fruits were you can cook in a ton of ways. Remember the scene in “Forest Gump,” when Bubba was naming all kinds of recipes for shrimp, just like that I can tell you more than ten methods for the plantain. There are green plantain dumpling balls with cheese, patacones, chips plantain. Stew of plantain balls with cheese, fried plantain with cheese, chorizo (sausage) with plantain, plantain with caramel, and so many more you can do.
I do love the plantain. Every time that I go to the beach, all I do besides eating the delicacies of the sea, I also eat all kinds of recipes that have plantain on it.
Ok without further due let teach you how to is it done:
6 ripe Plantains (the best ones are with black skin all the way)
1/2 oz butter
1/2 oz fresh cheese
1 oz raisins
1/2 oz sugar
1 cup of wine(optional)
- Peel the plantain and cut it slices
- Put all the slices on a pot with water to a point the water bearly covers the plantain.
- Add the cinnamon, salt, pepper, and anise (optional) into the pot, stir it, so it doesn’t stick in the bottom and set to a medium temperature.
- When the water has already consumed and starts pouting, you can add the butter and smush the plantain as if you were smashing potatoes.
- Add sugar, bicarbonate, raisins, and wine (optional); with the cheese, you grate it, put it in the pot, and add a tiny bit of salt. Let it get cold for a short time
- Separately beat the eggs and when the mixture is quite lukewarm, add the beaten eggs, to the pot and stir the mix until there is a very homogeneous mass
- A mold or refractory is greased and floured, add the mixture and sprinkled with the cinnamon powder, and baked in the oven for approx. 45 min. At 180 degrees C, let cool and serve.