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To commemorate September 15, we made this rellenito cake (sweet plantains and black beans), inspired in the traditional recipe Plantain Rellenitos. Rellenitos are a mashed plantains stuffed with sweetened refried beans, shaped into ovals then friend and served with a sprinkle with sugar and a drizzle of cream.

I used a 6” springform pan because we wanted a tall cake to server. You can use an 8′ or 10” springform pan, and if you’re doing so, add 2 more plantains to the mix, so that the layers are thick, and your cake is tall like this one.

For the bean mixture we used artisan chocolate and little sugar because this chocolate is already sweet. We used the large 823 g can of refried beans, and we had leftovers, so this amount is ideal for a larger cake than the one we made. You can adjust the amount of sugar in the mashed plantains and beans to your liking.

Helga

Rellenito Cake

A Foodies’ Kitchen original recipe
Makes 1 6” cake
Yields 6 to 8 servings

Ingredients, to cook the plantains:
6 ripe plantains
2 cinnamon sticks
Water

Ingredients, for the bean mixture:
1 can of 823 g. refried black beans
170 g. artisan chocolate (1 ½ round tablet)
4 tbsp sugar
1 tsp cinnamon powder

Ingredients, for the plantain purée:
cooked plantains
3 tbsp sugar
1 tbsp cinnamon powder

Ingredients, for the topping (optional)
unsweetened cocoa powder
sugar

Preparation:

1. Cook the plantains with the peel cut into 2-inch pieces with 2 cinnamon sticks and enough water.
2. Prepare the bean mixture in a pan. Place the beans, chocolate bars, sugar and cinnamon powder, and mix until the chocolate melts and all the ingredients are combined. Set aside.
3. When the plantains are cooked, you can remove the peel and prepare the puree, mixing the plantains with sugar and cinnamon powder. Set aside.
4. Preheat the oven to 350ºF.
5. In a 6-inch springform pan, add half of the puree mixture to form the first layer of the cake. Next, place the bean mixture, and finish with the rest of the plantain puree.
6. Bake at 350ºF for 30 minutes.
7. After removing from the oven, sprinkle with bitter cocoa and sugar, and return to the oven, now using the broiler function for 4 to 5 minutes.
8. Remove from the oven and allow to cool. Refrigerate before removing from the mold.

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