Ease of preparation rating: Complex.
Yield: 6 servings.
Ingredients:
3 ripe plantains, whole
½ cup (120 ml) toasted sesame seed, plus more for garnish
2 cups (470 ml) sherry, divided
2 cups (470 ml) brown sugar, divided
2 cups (470 ml) breadcrumbs
5 1/2 ounces (180 g) queso llanero
6 tablespoons (90 ml) butter
1/2 teaspoon (2.5 ml) ground cinnamon
1/4 teaspoon (1.25 ml)ground cloves
2 cinnamon sticks
12 allspice berries
7 whole cloves
1 cup (240 ml) water
Whipped cream, for garnish
Method:
Place plantains in a large stock pot and cover with water.
Bring water to a boil over high heat and continue boiling for 25-30 minutes, or until plantains are tender.
Remove plantains from water and set aside to cool for 10 minutes.
Preheat oven to 350oF (180oC).
Remove skin from plantains and cut flesh into small pieces.
Transfer plantain to a food processor with the sesame seeds, 1 cup (240 ml) of the sherry, 1 cup (240 ml) of the brown sugar, and all of the breadcrumbs, queso llanero, butter, ground cinnamon and ground cloves.
Process until batter is stiff, adding more breadcrumbs as needed.
Press batter into a greased baking dish.
Place baking dish in oven and bake for 75 minutes.
Meanwhile, in a medium sauce pan, combine remaining brown sugar, remaining sherry, cinnamon sticks, allspice berries, whole cloves, and water.
Bring to a boil over high heat, and cook for 30-45 minutes, or until mixture reduces by half and reaches the consistency of syrup.
Remove cake from oven.
Using a toothpick, poke holes into the top of the cake and pour syrup over top.
Let cake sit for 15 minutes until all syrup has been absorbed by cake.
Remove cake from baking dish, and serve at room temperature.
Garnish with sesame seeds and whipped cream.
You might also like these recipes
