Every bite of food should be a sweet bite
For the past month I have been craving bananas – like A LOT! It has become my morning breakfast and afternoon snack. I put them on my cereal, ice cream even smothered them with sweeten condense milk as a late night snack.
Don’t you judge now….
But, before we go any further with my love affair with the banana
Lets get one thing out of the way…
If you have read my writings long enough, you know my love affair with pound cakes. Out of all the cakes – and believe me, I had my share of different types of cakes in my lifetime – the simple pound cakes grabs me every single time. Hands down.
My wedding cake was a pound cake. Which was soaked in rum and filled… oh, wait were was I.. oh, yeah – sorry.
But, like any baker (or cook) knows, we are always (and I truly mean ALWAYS) looking for the next best recipe of our favorite thing.
What can I say… we are a crazy bunch.
I think, I have found something better than my favorite pound cake.
I present to you the Ricotta Cake
It’s sweet, but not too sweet, hints of vanilla flavor all over it, moist (ohhhh soooo very moist), easy to make, less than 15 minutes putting it together and 45 minutes baking time. It’s good warm, cold and every temperature in between. Yummy with all sorts of toppings - fruits, cream, ice cream and whatever you may think of.
But alone, it’s simply, a little bite of heaven.
Originating in Provence, a tian is a French word that describes a shallow earthenware casserole and because why use another word for it? The food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked. Showcasing summer’s squash and tomatoes, I threw in some potatoes too – because well I’m crafty like that.
But if you search a tian can be made with pretty much any vegetable you like, onions, eggplant, herbs, and I can go on and on.