Recipe and photos by Rita Anastasiou.
It all started with a failed attempt to make a healthy dessert… It was one of those days again,when I was trying so desperately to trick my sweet tooth with plain bananas…! One thing brought another,I realized I had in my pantry Malibu Rum and all the ingredients for a cake. It’s not any kind of cake! It’s one of the most moist,rich,fluffy upside down cake you’ve ever had! The caramelized bananas pair beautifully with the warm spiced and the coconut rum! The kitchen bathes with the aromas of the baked bananas… Try to refuse a piece of cake like this!
I’m a day late for Pi Day…oops.
Recipe by Mrs Ross, photos by Gayle Hurmuses
Use with Pie Crust recipe
*Note: Jaine tells me that it’s important to use white sugar, rather than brown (flavour)…and I have discovered that agave syrup is a great substitute for the corn syrup.
I also cut the syrup portion by 1/3 and increased the pecans to make up the volume. For me personally, this makes a very satisfying pie.
The trick is to blend the flour and butter until the butter disappears and it looks like you have a bowl of just flour again.
The key is a good steel pastry cutter and patience…or a food processor.
Recipe kindly shared with me by Chef Mohammad of Tibisti Foods & Grill in Vancouver. A truly lovely recipe. Learn the basic technique and then you can play with the syrup and spices to add your own loving touch. Today I’m going to make another with some added honey and maybe spice.
I’m honoured to have had this recipe shared with me and am thrilled to be able to share it with you.
Louise, aka GaddAboutEating
Gulab Jamun (Skim Milk Balls) in Maple Syrup. A traditional Indian recipe revisioned for Canada, in honour of Maple Syrup season.
Recipe and photographs by Gurpreet Chana