Kaipola | Ripe Plantain Egg Cake

Ingredients

• 1 to 2 tablespoon ghee
• 8 to 10 whole cashews (slit and chopped roughly)
• 1 to 2 tablespoon golden raisins
• 2 to 3 ripe plantain (chopped into small pieces (approx. 1 and 1/2 cups chopped))
• 3 to 4 large eggs
• 3 to 4 tablespoon sugar
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon rose water (optional)
• 1 tbsp milk (optional)
• 1 pinch salt

Instructions

1. 1

   Heat ghee in a (non-stick) thick-bottomed shallow pan or saucepot on a low to medium flame.

2. 2

   Fry the cashews until golden, remove with a slotted spoon and keep aside in a small bowl.

3. 3

   Fry the raisins until puffed up, remove, and keep aside along with the fried cashews.

4. 4

   fry: Add more ghee to the pot if required and fry the chopped ripe plantains until golden. Meanwhile, prep the eggs.

5. 5

   whisk: Beat the eggs and sugar lightly in a large bowl. Whisk until the sugar is almost dissolved. Whisk in cardamom powder, salt, milk and rosewater (if using). Lastly, transfer the fried plantains to the egg mixture.

6. 6

   cook: Place a heat diffuser pan or any flat tawa under the pan on the hob to ensure the even distribution of heat and prevent the burning of the cake. (for the oven method - Preheat the oven to 150°C with a rack on level 2.)

7. 7

   cook: Add more ghee if required and grease the sides of the pan. Pour the plantain egg mixture and scatter some of the fried nuts and raisins. Cover with a lid and cook on a low heat for 10 minutes.

8. 8

   cook: Open and scatter the remaining fried cashews and raisins all over the cake. Cover and cook for another 10 to 12 minutes or until there is no visible uncooked egg mixture on the surface. You can do the toothpick test too. (Oven - bake for 25 minutes)

9. 9

   cool: Switch off and take away the pan from the hob and remove the lid and let it cool. Slide a rubber spatula along the sides and underneath to release the cake from the bottom.

10. 10

    plate: Place a large plate over the pan, holding the plate down flip the pan so the cake transfers to the plate. Now, place the serving plate over this plate and flip it to the serving plate so you have the right side up.

11. 11

    serve: Cut and serve warm or chilled. Refrigerate leftovers and consume them within 2 to 3 days.