Caramelised Banana Cake with Tamarind and Coconut Ice-Creams
Australian Gourmet Traveller recipe for caramelised banana cake with tamarind and coconut ice-creams by Dandelion restaurant in Melbourne.
Ingredients
- 4 eggs
- 125 ml (½ cup) sweetened condensed milk
- 125 gm butter, melted
- 1.5 kg bananas
- 350 gm finely grated light palm sugar
- 200 gm plain flour, sieved
- Tamarind ice-cream
- 250 gm finely grated light palm sugar
- 6 egg yolks
- 250 gm tamarind pulp
- 500 ml pouring cream
- Coconut ice-cream
- 110 gm (½ cup) caster sugar
- 3 egg yolks
- 650 ml coconut cream
- 125 gm liquid glucose
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