Banfora cakes (traditional pastries made from flour and spices)
8–10 cakes
Easy
15 minutes
20 minutes
I have been fascinated by a pastry that was named after a city in Burkina Faso called Banfora. I love the simplicity of this dessert, which is a cross between a pancake and a scone. It’s cooked on a stovetop instead of being baked in an oven. This is typical for most African desserts; they are usually easy and need minimal tools to achieve the desired results.
Ingredients
Method
- 300 g self-raising flour, plus extra for dusting
- a pinch of salt
- 100 g vegan butter, chilled
- 100 g sugar
- 60 g chopped canned pineapple, drained
- 2–3 T plant milk (such as soya milk)
- cinnamon-and-sugar mixture for sprinkling
Method
Ingredients
1. Sift the flour and salt into a mixing bowl.
2. Cut the butter into small pieces and add it to the flour mixture. Use your fingers to rub the butter into the flour until it resembles fine breadcrumbs.
3. Stir in the sugar and pineapple until evenly distributed.
4. Gradually add the milk to the mixture until a stiff dough forms. If the mixture is too stiff, add a little more milk.
5. Tip the dough onto a lightly floured surface. Knead gently for about a minute, then roll it out to a round disc about 1 cm thick.
6. Use a round cutter (about 10–12 cm in diameter) to cut out rounds from the dough.
7.Heat a lightly oiled griddle or frying pan over medium-low heat. Fry the rounds for about 3–4 minutes on each side or until golden brown. To create steam and cook them evenly, cover the pan with a lid while one side is frying.
8. Once cooked, transfer the cakes to a wire rack to cool. Before serving, sprinkle with a mixture of cinnamon and sugar.
Photographer: Livhuwani Ravele
Extracted with permission from Tamu by Jane Nshuti
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