What with the launch of the Gonville and Cauis CD of Brazilian music, I got rather nostalgic today for my 2 weeks in Brazil last year and turned back to The Comedy Agent’s Birthday present to me from last year; a book of Brazilan recipes.
Cabana:The Cookbook is not just a recipe fountain but also contains essential guides for life such as ‘how to dance the samba’,
‘how to recognise Brazilian fruit’ (something that would’ve come in useful while in the fruit markets in São Paolo), and of course the vital ‘how to make a perfect Caipirinha’. (I’m still not sure I’m pronouncing it properly, for reference: How to say Caipirinha.)
it is full of wonderful recipes such as: Crazy lady cake (a rich dark chocolate sponge), the addictive Pao de Queijo, and one of my favourite recipes that I am constantly doing variations of, Fejioda, or Black bean stew. Of course being me, I decided to ignore all these recipes and instead take inspiration from all the different flavours. Here is my Banana,Coconut and Lime, boozy sponge with Avocado-Chocolate ganache. As usual, a normal version of this is not enough of a challenge, so this is my healthy, dairy and gluten free version. (Hopefully proving Dairy and gluten free isn’t all expensive, hard to source ingredients)
100g coconut flakes
1tsp vanilla extract
170g caster sugar
75ml cachaca (or rum if none available)
pinch sea salt
1 large avocado
1tbsp cocoa powder
2 pinches of salt
200g icing sugar
1tbsp cocoa powder
- For the coconut flour, Soak the coconut flakes in 25ml hot water for 4hrs. Blend in a blender, drain well, lay out the flakes on a baking tray and dry for either 3hrs at 170°C or overnight with the light on in the oven. Blend in the food processor to a fine powder.
Mix the ingredients for the cake in a food processor. Spoon into a lined cake tin and bake for 30mins at fan 160°C until browned. Leave to cool.
Meanwhile, Heat the syrup ingredients together till sugar is dissolved and syrup has thickened slightly. Pour over cake. 4. Leave cake to cool COMPLETELY. Make the ganache. Blend the ganache ingredients in a food processor until smooth. Spread onto the cooled cake.
To finish. Make a glace icing by mixing the coca powder and icing sugar with 2-3tsp of water to a very thick icing (nb mix well before adding more water).
Spoon into a piping bag and decorate!
Pingback: The Easter Chocolate Collection – The Italian Job | GulliferEats