Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup shredded coconut
- 2 ripe bananas, mashed
- 1/4 cup raisins
- 1/4 cup chopped cashews
- 1/4 cup chopped almonds
- 1/4 cup condensed milk
- 1/4 cup coconut cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until well combined.
6. Fold in the mashed bananas, shredded coconut, raisins, cashews, and almonds.
7. Pour the batter into the greased springform pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. In a small bowl, whisk together the condensed milk, coconut cream, and vanilla extract.
10. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
11. Remove the cake from the pan and place it on a serving plate.
12. Drizzle the condensed milk mixture over the top of the cake.
13. Garnish with additional shredded coconut, raisins, cashews, and almonds, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 358
Fat: 18g
Carbohydrates: 45g
Protein: 5g
Sodium: 191mg
Sugar: 26g
Substitutions for ingredients:
- You can use any type of nuts you prefer, such as walnuts or pecans.
- If you don't have coconut cream, you can use heavy cream instead.
- You can substitute the raisins with dried cranberries or chopped dates.
Variations:
- You can add chocolate chips to the batter for a chocolate banana klappertaart.
- For a tropical twist, add diced pineapple or mango to the batter.
- You can also add a layer of sliced bananas on top of the cake before drizzling with the condensed milk mixture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- To prevent the cake from sticking to the pan, grease it well with butter or cooking spray.
- Let the cake cool for at least 10 minutes before removing it from the pan.
- Drizzle the condensed milk mixture over the cake while it's still warm, so it can soak into the cake.
Storage instructions:
Store the banana klappertaart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the banana klappertaart on a cake stand or platter, garnished with shredded coconut and sliced bananas.
Garnishes:
Shredded coconut, raisins, cashews, and almonds.
Pairings:
Serve the banana klappertaart with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding more mashed bananas or a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of milk or adding more flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in the refrigerator to prevent spoilage.
Food history:
Klappertaart is a traditional Indonesian dessert made with coconut and condensed milk. It was introduced to Indonesia by the Dutch during the colonial period.
Flavor profiles:
Sweet, nutty, and tropical.
Serving suggestions:
Serve the banana klappertaart as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Dutch
Taste: Sweet, Creamy, Banana, Nutty, Buttery, Banana-Flavored