|Easy Layered Banana Semolina Cake|
Food Diary (November 27, 2011)
Breakfast: Sourdough toast
Lunch: Pasta with tomato sauce
Dinner: Sautéed carrot and onions with sourdough flatbread
Baking/sweets: Easy Layered Banana Semolina Cake
The easy layered banana semolina cakeis without any doubt one of the most unusual cake recipes I have ever come across. What makes this cake most unusual is that you don’t need to prepare a batter before baking, the batter is made automatically during the baking process. The moisture from the fruits goes into the dry mixture, hence forming the batter. Amazing.
The cake has 5 layers. The top and bottom layer of the cake is crispy and crumbly while the middle layer has a cake like texture. The other two layers are banana mash. It is a delight to eat, almost like a cookie sandwich with crispy outers and soft creamy filling.
A 5 layered cake with different textures looks more sophisticated than a regular cake and generally requires a lot of effort to make. But not this cake, it is incredibly easy to prepare.
This incredible recipe comes from With a Glass. If you are not aware of With a Glass, now you know what you are missing out on. The original recipe is for an apple cake. Since I didn’t have apples I substituted with bananas. Apples contain 84% water while bananas contain 74% water. To increase the moisture content of bananas I added milk to the mashed bananas. The recipe is available here.
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Source: Huffington Post
Restaurants around the world will soon use new DNA technology to ensure that the fish fillet or caviar being served is genuine. DNA barcoding was approved by the U.S. Food and Drug Administration in October. With the coding species will be identified like a supermarket scanner reads a barcode. The Barcode of Life Database so far includes more than 167,000 species.
Mislabeling seems to be big business. One study found that one-fourth of fish samples collected around New York were incorrectly labeled as higher-priced fish.