Thursday, March 11, 2010

A moment of change

Every season has an arc. Those initial days when we receive a gentle nudging from nature that something is in the air -- we find ourselves frolicking in the nascent awakening of a change, which eventually transits, into familiarity and at times boredom of the expected. As the cycle continues we are presented a burst of energy and excitement heralding the change that has come. The embracing of tomorrow full of promise and hope tastes bittersweet as a twinge of sadness fills the good-bye.

With an eye on yesterday and foot into tomorrow we must navigate this emotional rollercoaster, and not forget that the succession is ours to witness – ours to harness – ours to cherish.

As this evolution unfolds it is our responsibility to be present ready to store the memories, experiences and ideas that every season so generously offers and secure them somewhere safe.

Tomorrow’s dawn may ask for some of that knowledge.

Caramelized Banana Upside-down Cake - yields 8-1/2x8-1/2 cakes
3 bananas – peeled, and sliced 1/2-inch thick
1/4-cup freshly squeezed orange or tangerine juice
4 ounces (1 stick) unsalted butter
1-1/2 cups sugar
2-cups all-purpose flour
2-teaspoons baking powder
1/4-teaspoon salt
6 egg whites
1/2-cup mascarpone cheese
2-teaspoons orange blossom water

Lay the sliced bananas down in an 8-1/2x8-1/2 inch cake pan.

In a 1-quart saucepan add the 1/2-cup sugar and 1/4-cup orange juice. Bring to the boil, and cook the sugar until an amber hue. Immediately drizzle the caramelized sugar over the bananas.

Pre-heat the oven to 350 degrees.

In a large mixing bowl, beat the butter and sugar until very light in color and fluffy. In a separate bowl sift together the flour, baking powder and salt.

Whisk the whites, mascarpone and orange blossom water together to completely combine.

To the butter mixture add a third of the flour, and mix to combine. Then add a third of the egg mixture to combine. Continue to add the remaining ingredients ending with the flour. Pour the batter evenly over the bananas, and then place in the oven. Cook for 30 to 35 minutes, or until a cake tester inserted in the middle comes out clean.

Remove to a cooling rack, and rest the cake for 5 minutes. Turn the cake out of the pan onto a plate, and allow the cake to cool completely.

1 comment:

Stella said...

This banana cake looks wonderful. I might have to try it, as banana is my favorite fruit!