Desserts shouldn’t be boring and one sure way to bring your dessert game to life is by infusing ingredients from across the world to create the perfect dessert.
Africans love plantains and anything that has plantain in it, count me in. There are so many ways Africans enjoy plantain. And yes, it can be a main dish as well as a dessert.
Most dessert favorites have cocoa in them. I am yet to meet one soul who doesn’t enjoy red velvet. Infusing sweet plantains into a red velvet Bundt cake seems like a far-fetched idea but it actually isn’t.
Try this Sweet Plantain Velvet Bundt cake from Telande World to treat your dinner guests to some plantain and cocoa goodness.
Prep time: 20 mins Cook time: 45 minutes Serves: 6-8
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 2 tbsp red food colour
- 1 cup brown sugar
- ½ tsp salt
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 100g butter, melted
- 1 cup buttermilk
- 2 medium eggs
- 1 tsp vinegar
- 3 medium ripe plantain, puree
- 1 tbsp vanilla essence
- ¼ cup milk
- 2 cups icing sugar
- 1 tsp vanilla essence
- 100g strawberries
Mix the flour and coco powder mixture with red food colour, brown sugar, salt, baking soda, baking powder and set aside
Whisk together the melted butter, milk, eggs, vinegar and pour into the plantain puree and stir in
Add the flour mixture, stir into a smooth batter then add the vanilla essence and stir in
Pour into a grease Bundt pan and bake in a pre-heated oven at 180c for 45 minutes or until a toothpick inserted comes out clean
Set aside and let cool off completely
In a small mixing bowl, whisk together icing sugar, milk, vanilla essence, and set aside
Drizzle the icing on top of the cake and topped with strawberries
Sweet plantain velvet Bundt cake ready to be served