Thursday, December 10, 2009
In case you didn't know it, there's a website out there called BitterSweet Partnership--and it is dedicated to "unleashing women's love for beer". I know, who knew, right?
But I was instantly intrigued when they emailed me a rather delicious-looking dessert recipe (developed with UK chef Allegra McEvedy) which includes, of all things, an unlikely pairing of beer, bananas, honey and rum: a recipe for a Honey Torte with Banana and Rum Flambe. Now that sounded good enough to share! While I haven't tried the recipe yet, I thought it was fascinating enough to post. Feeling brave? Here's how you can make it:
Beewyched Christmas Honey Torte With Banana & Rum Flambé
Part of the Bittersweet Christmas Beery Menu
- 1 bottle beewyched beer
- 400g stoned dates – the stickier the better
- 1 tsp bicarb
- 50g sultanas
- 150g butter, unsalted and at room temp
- 2 eggs
- 180g ground almonds
- 100g plain ﬂour
- 30g soft dark brown sugar
- half a tsp vanilla extract
- 3 tbsp honey
- 2 to 3 bananas
- a handful of ﬂaked almonds
- 2 tbsp butter
- 2 tablespoons soft dark brown sugar
- 80ml rum
- 1 tub vanilla ice cream
- Pre-heat the oven to 160ºC. Simmer the dates and sultanas in the beer, stirring occasionally for 15 mins until like a very thick compote.
- Either vigorously by hand or with an electric mixer, beat the sugar and butter, then add the eggs one by one.
- Sift the ﬂour with the bicarb and then fold into the mix, along with the honey, ground almonds and vanilla extract.
- Once the compote has reached a suitably dolloping consistency, spread it out thinly on a large plate/baking tray to cool down.
- Use a knob of butter to grease the inside of a springform cake tin about 20cm across by 6cm deep. Then toss in a small handful of plain ﬂour and coat the inside lightly in it, knocking out the excess into the mix.
- When the date compote has stopped steaming, fold it into the mix and then tip everything into the cake tin.
- Cook for 1hr 10mins, then leave to sit for 10mins before lifting out onto a serving plate (ideally your torte will still be warm-ish when you are ready to serve)
- When it comes to the bananas, get a heavy-based frying pan onto a medium/high heat and melt the butter in it so that it starts to ﬁzzle. Cut the bananas into oblique 2cm thick chunks and fry them and the ﬂaked almonds for just a couple of minutes until the ’nanas begin to soften and get a slight colour.
- Sprinkle on the soft brown sugar and swirl and toss until all the sugar has melted in the butter and the bananas are coated. Spoon these on top of the torte then take the cake to the table and turn off the lights!
- In your smallest saucepan gently heat the rum until it’s steaming and just about to start simmering, then quickly pour the hot rum all over your cake and spark it up with a match. Voila!