Photo by Holly Wulff Petersen
Although this book came out last year, I didn’t come across it until recently, and I’m so very glad I did. It’s a wonderful book, but I have to warn you that reading it will make you almost unbearably hungry. It’s genius is for bringing a huge range of flavours — from Latin America, the Middle East, Nigeria, Canada, the Caribbean, Portugal and, indeed, all over — to a great array of classics from the baking canon. I littered the book with post-it notes, and truly agonised over which recipe to share with you here. I lingered lovingly over the Almond & Amaretto Cake, Pecan and Burnt Honey Cake, Cardamom Tres Leches, Hawaii Coffee Cake, Chocolate Fudge & Tahini Cake, Limoncello & Toasted Meringue Cake: really, I could go on. But the recipe that I’ve chosen for you now is the delectably tempting Caramelized Plantain Upside-Down Cake. Enjoy the gorgeousness!
Reprinted with permission from The New Way to Cake by Benjamina Ebuehi, Page Street Publishing Co. 2019.
Photo credit: Holly Wulff Petersen.
Photo by Holly Wulff Petersen
