Vietnamese Banana Cake with Cashews (Banh Chuoi Nuong)
3 eggs 1 cup (250 ml) sugar 3/4 cup (180 ml) cream 1 1/2 cups (375 ml) flour, sifted 4 lbs (2 Kg) very ripe bananas, peeled and slightly mashed 1 1/2 cups (375 ml) coarsely chopped cashews 1 cup (250 ml) grated coconut 1 tsp (5 ml) Chinese five-spice powder* * Available in finer supermarkets and Asian specialty shops Beat the eggs and sugar together until thick and pale. Add the cream and stir to combine. Add the flour, bananas, cashews, coconut, and five-spice powder and stir just enough to combine the ingredients. Pour into two greased and floured 8 inch (20 cm) cake pans and bake in a preheated 350F (180C) oven for about 1 hour, until the top is golden brown. Serve warm or at room temperature. Makes two 8 inch (20 cm) cakes. " In the darkness, there is wonders of light that cannot be seen with the human eye " -Sugar --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
