Monsoon Cake

This was yet again one of those chance forays with baking, that surprised me. A few weeks back we were visiting these dear friends of ours - the Brushes and I was all set to make a chocolate cake since that was high on the popularity rating, my resolve began to change one I realized how much tropical fruit I had (bits and pieces) sitting around. I had a rather juicy clementine, some pineapple and of course the bananas that had reached that level of fragrant ripeness, where you were reminded of their presence every time you stepped into the kitchen.

The ingredients were whizzed together in my food processor and cooked on low heat and cooled overnight. The cake does bring a lot of complexity of flavors, so you want to let it settle down nicely before serving. I think the overnight did it for me.

Monsoon Cake

Wet Ingredients

Juice of one Clementine (about 1/4 cup)

3 very ripe bananas (peeled and mashed)

4 eggs

3/4 cup ricotta cheese (1 used part skim)

1/2 cup low fat sour cream

3/4 cup vegetable oil

1 teaspoon vanilla

Dry Ingredients

1 cup white all purpose flour

3/4 cup whole wheat flour (atta)

1/2 cup powdered unsweetened coconut

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sugar

1 teaspoon freshly ground cinnamon

1/2 cup dried cranberries

For the topping

1/2 cup molasses

1/4 cup water

1/3 cup butter

1 cup thinly sliced pineapple

1/2 cup almonds

Method of Preparation

1. Prepare a cake pan, I used a 10 inch spring form pan, by greasing it lightly.

2. Preheat the oven to 325 degrees.

3. Place the wet ingredients in a mixing bowl (I used the food processor) and mix until well mixed.

4. Place all the dry ingredients except the cranberries and stir well. Mix in batches into the wet mixture until very well mixed. Stir in the cranberries.

5. Line the base of the cake pan with the pineapples and almonds.

6. Cook the molasses, butter and water until just mixed through and pour over the pineapples.

7. Pour the cake batter over the pineapple topping. Bake in the oven for 45-50 minutes.

8. Cool overnight and then remove.

9. Enjoy with your favorite cup of tea.