"Feasts" is written by Sabrina Ghayour, a chef, food writer and cookery teacher and one of the strongest voices in Middle Eastern food today and is best known for her simple and flavourful Middle-Eastern dishes. After the book, "Persiana & Sirocco", the Sunday Times no.1 bestselling, she wrote this book which has loads of amazing, delicious and simple recipes that anyone can make at home.
Juicy tried one of her recipes and reproduce it as a video to show the process and tell how the taste was and our additional recommendation after try.
Watch the video, read the recipe in here or from the book and try this delicious chocolate cake!
3 large eggs
3 very ripe large bananas (4 small bananas)
150g caster sugar
2tsp vanilla bean paste
1 heaped tsp ground cinnamon
50ml cooled espresso
200g plain flour
100g ground almonds
1tsp baking powder
200ml olive oil, plus extra for greasing
100g dark chocolate chunks
340g smooth or crunchy peanut butter, at room temperature
200g salted caramel spread
100g dark chocolate, shaved or coarsely grated
A handful of chopped nuts (optional)
1. Preheat the oven to 180℃ (160℃ fan), Gas Mark 4.
2. Select a rectangular cake tin measuring approximately 34x23cm and grease the tin and line it with baking paper.
3. Mash the banana and beat it with eggs and sugar together, then add the vanilla paste, cinnamon and coffee and blend until the mixture is evenly combined.
4. Add the flour, almonds, baking powder and olive oil and mix well, then stir in the chocolate chunks.
5. When the mixture is smooth, pour it into the prepared cake tin and bake for 45-55 minutes, or until the sponge is golden on top and a skewer inserted into the centre of the cake comes out clean.
6. Leave to cool in the tin.
7. Spread the peanut butter on the surface of the cooled cake. Then drizzle over the salted caramel and cover with grated chocolate.
8. Refrigerate for 1 hour.
9. Once chilled, sprinkle over the chopped nuts if using. And to serve the cake, remove it from the tin and cut into slices and add some squirty cream on top (recommended).
10. Enjoy! It will be more delicious when you share it with your people!
Recipe is from the "Feasts (p.119)", written by Sabrina Ghayour
The taste was not too sweet, just naturally sweet which was feeling great. The dark chocolate adds some good bitterness but if you like soft sweetness, it will be better to use milk chocolate.
And adding some squirty cream, recommended from Sabrina Ghayour, is perfect for me, personally. Our team recommend as well, so try it!
And if you like the taste of banana and coffee, you can add more and you can taste more flavour. Also, you can enjoy it as a warm. That was tasty as well for me.
I hope you enjoy and try this recipe or read the recipe from the book! Books have better and even the best recipes than other resources.
Enjoy home cooking!
Shop the ingredients
Vanilla bean paste
Dark chocolate chunks
Salted caramel spread