We spent all day yesterday looking for some ‘lost’ library books. Fines were accumulating, so we literally cleaned every room. Still, no books. Turns out they had been neatly tucked inside a book bag hidden behind my purse… right where they were supposed to be.
I decided we needed a reward for our hard work. CAKE was in order. And chocolate, too. This is how things began:
“I need to use up this whipping cream. Hmmm… I also have lots of bananas. Yes… bananas. Those go well with chocolate and cake…”
When my cake turned out kind of ugly because I over-beat the eggs and lost some moisture, I thought…. how can I disguise it?
“I’ll just have to cut it up and cover it with whipped cream. Kind of like… tiramisu!”
When these ‘happy accidents’ happen – I am excited enough to share. So here it is:
So, this isn’t a REAL tiramisu. I didn’t use mascarpone cheese, didn’t let it sit overnight (who has time for that?) – and no coffee (but it definitely goes well with a cup!). Bananas aren’t in tiramisu – but stay with me… it’s SO good.
I began knowing I would use a grain-free, moist cake. Find the recipe HERE.
After it had cooled, I removed it from the little loaf pan, sliced it up and laid half of them in the bottom of a glass dish.
I decided against using coffee in this dessert (since I was sharing with my daughters), but I DID drizzle some Irish Cream Liquer over the cake slices. (I’d rather mellow them out than hype them up.)
I whipped up some grass-fed organic cream and added cocoa powder, honey and vanilla extract. This turned it into a chocolatey, fluffy little bit of heaven. My version of ‘crema di cioccolato’.
After that first layer of cake with the Irish Cream drizzle – next came a layer of chocolate cream, then sliced bananas.
Then, more cake, with more Irish Cream drizzle – and then…
MORE whipped cream.
This time, (without the chocolate).
And a dusting of unsweetened cocoa to finish.
The moral of this story is this:
Work with what you’ve got, and don’t give up if things don’t turn out perfect.
Oh, and yes…
ALWAYS buy lots of whipping cream.
- 1⁄2 cup coconut flour
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon baking soda
- 6 fresh eggs
- 1⁄2 cup melted coconut oil or grass-fed butter
- 1⁄3 cup coconut sugar (or honey)
- 1-2 Tablespoons pure vanilla extract
- 1 Drizzle Irish Cream Liquer
- 1 Cup Cream Organic
- 1 teaspoon cocoa powder to taste
- 1 teaspoon honey to taste
- 1 Banana Sliced
- Preheat your oven to 350 degrees.
- Mix the coconut flour, salt, baking soda, and coconut sugar together until it is free from clumps.
- Beat the eggs, melted fat, and vanilla together (in a mixer if you use one). Get it nice and frothy so that your cake will be airy.
- Add the dry ingredients gently to the dry ingredients, and mix until well blended and smooth. Do not over-mix.
- Pour into a well oiled & dusted cake pan and bake for 30 – 35 minutes. (If your batter isn’t pourable, add a smidge of water and mix again.) It’s done when you insert a toothpick and it comes out clean.
- Let it cool and remove from pan. Slice it up and lay half of them down in the bottom of a glass dish.
- Drizzle on Irish Cream Liquer over the cake slices.
- Whip up some grass-fed organic cream and add cocoa powder, honey and vanilla extract. This will turn it into a chocolately, fluffy little bit of heaven.
- Build the layers: cake, irish cream drizzle, chocolate cream, sliced bananas, more cake, more irish cream, more whipped cream (without chocolate). Dust with unsweetened cocoa to finish.