Banana sponge cake from Cape Verde

                                                                                Receta en Español

Banana sponge cake or 'Bolo de banana' is a typical dessert from Cape Verde. It is a sponge cake with a layer of banabas and other layer of caramel, it will sure surprise you.

Ingredients for the caramel:

-  200 grams white sugar.
-  200 ml water.

Ingredients for the sponge cake (mold17x25 cm):

-  6 bananas (1 Kg).
-  200 grams sugar.
-  250 grams wheat flour.
-  200 grams butter.
-  4 eggs.
-  100 ml  whole milk.
-  chemichal yeast.
-  Salt.
-  1 dessert spoon cinnamon.

Method:

1- Pour some milk in a bowl, add egg yolks and beat well.

2- Add butter, sugar and mix well, you can use a food processor to help you.

3- Add flour, yeast, salt and mix well.

4- Cut bananas into slices , place then in the base of the cake mold where we are going to cook the cake.

Take the spare bananas (I had 3 bananas left), crush then with the help of a fork and make a banana paste that you are going to add to the mixture, stir well.

5- Whisk the egg's whites until they go stiff.

6- Add the whites to the mixture and stir with encircle movements.

7- Add ground cinnamon over the banana slices , then prepare the caramel, to do this, put the water and sugar in a casserole, put on a medium heat and cook until the water turns into a slightly brown colour, this is the moment when you turn the heat off, the remaining heat will make the caramel will turn into a deeper brown colour. Before the caramel gets dry, pour it into the cake mold, over the bananas.

8- Pour the dough over the bananas and caramel.

9- Preheat oven at 180 º C for 5 minutes then, cook the cake for 30 or 40 minutes until it gets gold ,you know it is cooked when you poke the cake with a knife and you take it out clean.

10- Before unmold, let it get cool, you should turn the cake upside down , because the bananas should be presented upwards. As you can see in the pictures.

Cabo Verde

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Goxua

                                                                               Receta en Español

Goxua means sweet, it is a typical basque dessert very popular in Vitoria, city where this dessert was invented in the seventies of the XX century.

Ingredients (4 people):

• 400 ml milk.
• 1 tablespoon cornstarch (maizena). 
• 5 tablespoon sugar.
• 1 piece lemon zest.
• 1 tablespoon butter.
• 2 eggs.
• 200 ml cream (35.1 % fat).
• 4 sponge fingers or chunks of  dried muffins.
• 1 tablespoon Water.
• 1 cup rhum.
• 1 vanilla pod or a teaspoon grinded vanilla.
• 1 cinnamon stick.

Method for custard:

1. Put in a casserole almost all milk together with cinnamon,vanilla and lemon zest. Cook on a medium heat.
2. Put cornstarch in a bowl and mix with the remaining milk, stir well until there are no lumps.
3. Now add 4 tablespoons sugar and eggs to the bowl, whisk.
4. Once the milk of the casserole has reached boiling point. Pour that milk into the bowl with the cornstarch,eggs and so.
5. Put the mix on a low heat, stir continuously with a wooden spoon , keep on cooking until the mix gets thick.
6. Add butter, stir well and let custard cool.

Syrup:

7. Take the remaining sugar and put it in another casserole with some water. Put it on low heat until sugar is well dissolved, at that point turn the heat to high until it reaches boiling point and then turn the heat off.
8. Add rhum to the casserole.

Method:

          9.    Whip cream, add sugar to taste.

10. Place the Whipped cream at the bottom of the cup where we are going to serve this dessert. (1 tablespoon and a half per cup).
    
11. Dip sponge fingers into the syrup, sponge fingers should be well hidratated with the syrup.
    
12. Put sponge fingers over the cream.
    
13. Put 2 spoonfull of custard over the sponge fingers.
14. Let it cool into the fridge. You can eat it warm or cool, as you prefer.
15. Make some caramel and pour 2 spoonsfull over the custard.

Caramel:

16. Put 100 grams sugar and 50 ml water in a saucepan, heat over medium heat. Stirr until sugar is well disolved. Once it happens, stop stirring to prevent it to crystallize.  
    The moment the caramel begins to turn light brown, turn the heat off. 
    The remaining heat in the saucepan will be enough to finish the cooking of the caramel. More details on how to do a perfect caramel:  Caramel

 Here you have the result:

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