Torta Bejarana (Sweet Plantain Cake)

1. For the papelón syrup, put the papelón, cloves and 600ml water into a medium saucepan and bring to the boil. Reduce the heat to medium and simmer until reduced by half, about 22 minutes. Strain the syrup; you should have about 475ml. Set aside at room temperature until completely cooled (do not refrigerate).
2. For the cake batter, preheat the oven to 190°C/170°C fan/Gas 5.
3. Put the plantains, still in their skins, on a baking tray or directly onto an oven shelf and bake until very soft, about 30 minutes. Peel the plantains while they are still hot, using a clean tea towel to help you. Set aside.
4. Meanwhile, brush the base and sides of a 23 x 13cm loaf tin with 1½ teaspoons of the melted butter. Line the tin with baking parchment to cover the base and sides, then brush again with another 1½ teaspoons of butter. Add 3 tablespoons of the sesame seeds and 1 tablespoon of the breadcrumbs to the tin and gently tilt, tap and shake to coat the base and sides with the seeds and breadcrumbs. Set aside.
5. Add the bicarbonate of soda, allspice, cinnamon, eggs, reserved plantains, 240ml of the papelón syrup and the remaining breadcrumbs, melted butter and sesame seeds to a stand mixer. Beat on medium speed until the plantains have broken down completely and the batter is very well combined and almost completely smooth, 5–6 minutes. Add the cheese and wine and beat until just combined.
6. Pour the batter into the prepared tin and bake until a skewer inserted into the centre comes out clean, 1 hour–1 hour 15 minutes. Leave to cool in the tin.
7. Remove the cake from the tin and drizzle with the remaining 240ml papelón syrup before serving.

Cook’s Note

Store in an airtight container in the fridge for up to 4 days.