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Arouille cake
Arouille cake is a delicious and unique Reunionese specialty. Here is a recipe to prepare this cake:
Ingredients :
500 g of arouille (or taro), peeled and cut into pieces
250 g of brown sugar
200 ml coconut milk
100g of flour
3 eggs
1 teaspoon of liquid vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon of salt
1 tablespoon melted butter (to grease the mold)
Instructions :
Preheat your oven to 180°C (350°F). Grease a cake pan with melted butter and lightly flour it to prevent the cake from sticking.
In a saucepan, boil salted water. Add the arouille pieces and cook until tender, about 20 to 25 minutes. Drain them and mash them using a potato masher or a fork.
In a large bowl, beat the eggs with the brown sugar until the mixture is smooth and foamy.
Add the arouille purée, coconut milk, liquid vanilla, cinnamon and nutmeg to the egg and sugar mixture. Mix well.
Gradually add the flour to the mixture while continuing to mix, until the dough is smooth and homogeneous.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake in the preheated oven for about 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for a few minutes, then turn it out onto a rack to cool completely.
Once cooled, cut the arouille cake into pieces and serve it as a dessert or accompaniment to tea or coffee.
This arouille cake is soft, fragrant and deliciously comforting. It is perfect for discovering the unique flavors of Reunionese cuisine. Enjoy your food !
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Arouille cake is a delicious and unique Reunionese specialty. Here is a recipe to prepare this cake:
Ingredients :
500 g of arouille (or taro), peeled and cut into pieces
250 g of brown sugar
200 ml coconut milk
100g of flour
3 eggs
1 teaspoon of liquid vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon of salt
1 tablespoon melted butter (to grease the mold)
Instructions :
Preheat your oven to 180°C (350°F). Grease a cake pan with melted butter and lightly flour it to prevent the cake from sticking.
In a saucepan, boil salted water. Add the arouille pieces and cook until tender, about 20 to 25 minutes. Drain them and mash them using a potato masher or a fork.
In a large bowl, beat the eggs with the brown sugar until the mixture is smooth and foamy.
Add the arouille purée, coconut milk, liquid vanilla, cinnamon and nutmeg to the egg and sugar mixture. Mix well.
Gradually add the flour to the mixture while continuing to mix, until the dough is smooth and homogeneous.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake in the preheated oven for about 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for a few minutes, then turn it out onto a rack to cool completely.
Once cooled, cut the arouille cake into pieces and serve it as a dessert or accompaniment to tea or coffee.
This arouille cake is soft, fragrant and deliciously comforting. It is perfect for discovering the unique flavors of Reunionese cuisine. Enjoy your food !