Plantain Cake (Torta de Maduro)

Makes 8 servings.

  • 8 tablespoons (1 stick) butter, plus more for pans at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 very ripe plantains (about 3/4 pound)
  • 1 cup chopped peeled almonds

Preheat the oven to 350 degrees. Grease two round 9 inch cake pans with butter.

Stir the flour, baking powder, nutmeg, ginger and salt together in a medium bowl. Set aside.

In a stand mixer using the paddle attachment (or in a large bowl using a handheld mixer), beat the sugar and 8 tablespoons butter together until light and fluffy. Add the eggs one at a time, mixing completely after each addition. Sir in the sour cream and vanilla.

Peel the plantains and mash them thoroughly with a fork or a potato masher. Beat into the batter and then fold in the dry ingredients and the almonds. Divide the batter between the prepared pans.

Bake until a knife or a cake tester inserted into the center of the cake come out clean, 50-60 minutes. Cool to room temperature.

Invert the cakes onto serving plates. Serve dusted with powdered sugar or drizzle the cakes with chocolate syrup

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