Happy easter everyone! I hope you’re all enjoying the holiday and get to eat all the candy! We are actually not celebrating holidays a lot over here, that’s why there are usually no special easter/christmas/halloween recipes. Nevertheless I’m pretty sure this cake would be great on your easter sunday coffee table.
We’ve been – on the contrary – spending this very long holiday weekend in front of our laptops so far, and it seems like this is how it’s going to be the next two days as well. The new blog design is in the last phase and we’re just completing and finalising everything. It’s going to be so pretty! Christian worked so hard, I can hardly believe it. He’s been amazing through all of this. Having a girlfriend/customer who asks for changes phrased like ‘I’d love it to be different/nice/minimalistic/modern/special/pretty, please’ is probably not the easiest… most of the time he (as well as myself) has no idea what I want and so he has to play the guessing game a lot. Luckily he knows me pretty well!
I already told you that one of the new features is going to be a Munich guide. Therefore we had to eat at many different places in Munich (still so many to go, yay!) and to test the food and take pictures. One of our favourites is called Tushita Teehaus (you will learn more about his place, soon) where we had delicious cakes. One of them was a Banana Toffee Cake, and I loved it so much that I had to try to recreate it.
And luckily the first try already turned out great. Still, I made a few changes, and here is the final version. The toffee at the café was more liquid, but the rest is pretty true to the original. I decided to make the toffee out of dates, since they are sweet and caramel-y but still a natural source. The filling has a very strong banana flavour, and I absolutely adore it. Bananas for the win!
For the crust:
80 gram all-purpose flour
40 gram wholemeal flour
50 gram raw sugar
65 gram vegan butter, cold
1 pinch of sea salt
For the filling:
30 gram vegan butter
15 gram coconut oil
200 gram vanilla soy yoghurt
200 gram banana
50 gram powdered sugar
20 gram custard powder or cornstarch
3 tablespoon plantbased milk
For the toffee:
5 medjool dates, pitted
For decoration (optional):
1. In a medium sized bowl combine all the ingredients for the crust and knead until a smooth dough develops. Cover in clingfilm and leave in the fridge for 30 minutes.
2. Melt the butter and coconut oil in a small pot. Add all the ingredients for the filling to your blender and mix until well combined. This can also be done with an immersion blender of course.
3. Preheat your oven to 190°C.
4. Grease your tart pan. Take the dough out of the fridge and roll it out between two baking sheets or distribute it evenly with your fingers. Stab a few times with a fork.
5. Add the filling on top and bake the tart for 50 minutes.
6. In the meantime soak the dates in hot water.
7. When the tart is done take it out of the oven and set aside. Add the dates to your blender and start mixing while adding water until a thick and creamy caramel develops. Top the tart with the ‘toffee’ and decorate with banana chips and hazelnuts.
8. Let the tart cool off completely before you serve it.