Recipe Tip: Banana Cake with Miso Butterscotch and Cocoa Kulfi - Falstaff

Recipe Tip: Banana Cake with Miso Butterscotch and Cocoa Kulfi - Falstaff

Top Recipe for 12 Persons by Ravinder Bhogal. All ingredients and tips for getting it right. Using miso only for soup would be a shame! One of the best alternatives is to use it to make this butterscotch, which goes wonderfully with the famous banana cake from Jikoni restaurant in London.



    1. Step 1

      For the kulfi, mix the cocoa powder and condensed milk in a bowl. In a separate bowl, whip the cream to soft peaks then fold it into the condensed milk mixture. Freeze for at least 6 hours.
    2. Step 2

      Preheat the oven to 190°C and line the base and sides of a 25cm square baking tin with baking paper.
    3. Step 3

      For the cake, brew the tea in the boiling water, add the dates and let them steep in the tea for 10 minutes.
    4. Step 4

      Cream the butter and sugar in a bowl until smooth, pale and fluffy. Stir in the treacle and date syrup, then add the flour and mix well. Mix in the eggs one at a time.
    5. Step 5

      Mash the bananas in a bowl, mix in the steeped dates and mash again (discard the tea and tea leaves), then add the vanilla and baking soda. Add this mixture to the butter and sugar mixture and combine to make a smooth batter.
    6. Step 6

      Pour the batter into the prepared baking tin and bake for 1 hour.
    7. Step 7

      For the butterscotch, stir the cream, sugar, butter, syrup and miso in a pan over low heat until everything is melted and well combined.
    8. Step 8

      Serve the cake still warm with the miso butterscotch and kulfi.