Kai Pola: Gluten-Free Plantain Cake
Indian cake from Kerala is so delicious; this #kaipolarecipe will be an instant favorite recipe!
Servings: 9 people
Preheat oven to 350 F. Grease a 9x9" square baking dish.
Peel plantain and cut into small pieces.
Heat oil in a skillet. Add plantain pieces. Fry plantain pieces until golden brown. Drain on paper towels. Leave to cool for a few minutes.
In a small skillet, heat ghee. Fry cashews and raisins until nuts are golden brown. Remove.
In a large bowl, beat eggs, sugar and cardamom.
Add plantains, nuts and raisins and mix well. Make sure all the plantain is well coated with the egg mixture.
Transfer to prepared baking dish.
Bake for 25 minutes until set.
- Plantains should be very ripe with the skin at least 50% black, unless you prefer a more dense cake then feel free to use plantains that are a bit less ripe.
- Although baking is often used in modern versions, traditionally it is often steamed or cooked like a pancake (dosa-like) in the more egg rich versions.
- This cake is often enjoyed as an Iftar (meal to breakfast) snack during Ramadan.
Calories: 269kcal | Carbohydrates: 28g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 31mg | Potassium: 364mg | Fiber: 2g | Sugar: 16g | Vitamin A: 778IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg