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The New Way To Cake by Benjamina Ebuehi

Posted by Nigella on the 11th June 2020
Image of Benjamina Ebuehi's Caramelized Plantain Upside-Down Cake
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.

Book cover of The New Way To Cake by Benjamina Ebuehi
Photo by Holly Wulff Petersen

Try this recipe from the book

Photo of Benjamina Ebuehi's Caramelized Plantain Upside-Down Cake
Photo by Holly Wulff Petersen
Caramelized Plantain Upside-Down Cake
By Benjamina Ebuehi
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Maritozzi