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- Ingredients
- Recipe
- For the topping: bananas4 unit(s)
- Butter3 tablespoon
- Brown sugar250 g
- Cinnamon powder1 tablespoon
- Crystallized Ginger50 g
- Clove1/2 teaspoon
- Rum80 ml
- Water2 tablespoon
- For the dough: granulated sugar1 cup
- Butter3 tablespoon
- Eggs2 unit(s)
- Wheat flour2 cup
- Chemical Yeast2 teaspoon
- Whole milk1/2 cup
- For the farofa: crystal sugar1/2 cup
- Wheat flour1/2 cup
- Butter (1 and 1/2)1.5 tablespoon
- Cinnamon powder (optional)2 teaspoon
- Topping preparation method: In a frying pan, add the butter, the bananas cut into slices, the finely chopped ginger and heat until golden.
- Add the rum to flambé.
- After this process, add the brown sugar, cinnamon, cloves and water, let it reduce. Reserve.
- Dough preparation method: Beat the sugar and butter in a mixer until well blended.
- Add the eggs and continue beating until a homogeneous mass is formed.
- Alternately add milk and flour.
- How to prepare the farofa: Mix the ingredients by hand until it forms a crumb.
- Cuca assembly: Grease a springform pan with butter and flour. If you want, place a disc of parchment paper on the bottom, so it doesn't stick.
- Arrange the dough, over the stuffing and finish by spreading the farofa until it covers the bananas.
- Bake at 180º C for about 30 minutes.
- Do the knife test to make sure it's cooked through.
- Let it cool down a bit and serve it warm!
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