GASTROVADEMECUM IN PUNTA DI FORCHETTA

Per chi si iscrive al blog c'è un simpatico OMAGGIO: i primi dieci suggerimenti del GASTROVADEMECUM IN PUNTA DI FORCHETTA a cura della redazione della Dispensa delle Storie.

Storie piccole

Il tuo bambino ama le favole, ma è stufo di sentirsi raccontare sempre le stesse storie? Ti piacerebbe regalargliene una dove lui è protagonista insieme al suo piatto preferito? Se la risposta a entrambe le domande è sì, sei atterrata sulla pagina giusta. Contattami iscrivendoti alla newsletter e vedremo insieme cosa si può fare e come.

 

 

Storie d’amore

Vorresti regalare alla tua lei o al tuo lui una raccolta di ricette d’amore ispirata alla vostra storia, con i vostri piatti preferiti, e illustrata da un artista innamorato della vita? Chiedimi come iscrivendoti alla newsletter.

Iscriviti alla newsletter

Banana, lime e noce di cocco.

Banana, lime e noce di cocco: tre ingredienti per una torta fantastica direttamente dall’Isola che non c’è, un posto dove si mangiava proprio bene, come leggiamo nel breve brano qui sotto (in lingua originale per esercitarci un po’ con l’inglese) tratto da Peter Pan, dello scrittore scozzese James Matthew Barrie https://www.britannica.com/biography/J-M-Barrie

Their chief food was roasted bread-fruit, yams, coconuts, baked pig, mammee-apples, tappa rolls and bananas, washed down with calabashes of poe-poe; but you never exactly knew whether there would be a real meal or just make-believe, it all depended upon Peter’s whim. He could eat, really eat, if it was part of a game, but he could not stodge just to feel stodgy, which is what most children like better than anything else; the next best thing being to talk about it.

Con tutti questi ingredienti a disposizione e senza la presenza di genitori assillanti, la creatività infantile si sviluppa anche nella cucina di casa che diventa una sorta di Neverland, almeno per qualche ora.

Quindi, con banane, lime e cocco, noi bambini nell’animo ci accingiamo a preparare questa torta la cui ricetta è quella originale inglese ed è in inglese.

Banana, Lime and Coconut Cake.

Ingredients

Bananas
225g caster sugar
75ml water
375g banana
20g butter
1tsp vanilla extract
2tsp cinnamon
Cake
150g caster sugar
190g melted butter
3 eggs
275g plain flour
3tsp baking powder
1/2tsp salt
Icing
70g butter
400g icing sugar
Juice of two limes
Decoration
150g coconut chips

Equipment
Large saucepan
Wooden spoon
Knife and chopping board
Small saucepan
Mixing bowl
Whisk
15cm loose-bottomed cake tin
Electric hand whisk
Cooling rack
Spatula
Bread knife
Palette knife

Let’s do it!

1. Place the sugar and water for the bananas in the saucepan. Melt over a medium heat, until bubbling. Don’t stir while this is happening – you can swirl the pan occasionally if you need to. Allow the caramel to bubble away until it is a dark golden brown. Do keep an eye on it, as it will colour very quickly.

2. While the caramel is bubbling, chop the banana into 5mm thick rounds. Once the caramel is ready, turn the heat down to low and add the butter and stir with a wooden spoon (the mixture will bubble up, so be careful). Add the banana and stir again, then tip in the vanilla and cinnamon. Stir over a low heat for around five minutes, then remove from the heat and allow to cool.

3. Grease and line a 15cm round cake tin, and preheat the oven to 170C. Melt the butter for the cake in a small saucepan. Allow it to cool and then, in the mixing bowl, beat the butter with the sugar until smooth and light. Beat in the eggs, one at a time. 

4. Sieve the flour, salt and baking powder together and fold into the mixture. Fold the cooled banana mixture in too. Pour the cake batter into the lined tin and transfer to the oven. Cook for an hour, or until a skewer inserted in the middle of the cake comes out clean. Cool in the ten for ten minutes, and then tip the cake out and cool on a wire rack until stone cold.

5. To make the icing, beat the butter until very light and almost white in colour. Fold half the icing sugar in with the spatula, just to prevent it going everywhere when you turn on the hand whisk. Beat it into the butter, then add the second half in stages. Add the lime juice and beat on a high speed for at least five minutes. The icing should be light and aerated.

6. Use the bread knife to slice the cake into three even layers – use a ruler if you’re fussy. If your cake has domed, you may want to even off the top a little.

7. Make a cross in the top of the icing, dividing it roughly into four. Spread one part over the bottom layer of the cake, then top with the second layer and another portion of icing. Finally, place the last piece of cake on top. Spread large blobs of icing around the sides of the cake. With a wet palette knife, lightly smooth the icing out, spreading it over the side of the cake. Finish with the top of the cake, spreading the remaining icing over the top and smoothing the joins at the sides.

8. Finally, decorate the cake with coconut chips.

Torta con banana, lime e cocco
Torta con banane, lime e cocco

Foto: web.

Add a Comment