I’m pretty proud of my idea to add ginger to the caramel making process, it definitely added a kick!
Okay as promised, here is the picture of my upside down pear cake with ginger-infused caramel. Isn’t she pretty? It was Thanksgiving recently and we needed something sweet to celebrate, so IG was the inspiration. One of my favourite things recently is to get recipes from IG. Though I’ve found that you need a decent understanding of either baking basics or cooking basics if you want to recreate a recipe. These quick reels seem to gloss over the nuances of preparing each dish.
Anyways, one of my favourite snack-cakes to take to clients is banana bread. Or is it cake? My partner and I have an ongoing discussion/argument concerning the exact nature of said loaf pictured below. My take on it, is that it’s bread. Mainly because of the shape, it looks like a loaf therefore it must be a loaf. Now I know that logic is flawed, but I have no other ground to stand on. Its banana bread because I grew up eating and calling it banana bread. Now my partner argues vehemently that it is cake. Now, I agree with him. But don’t tell him that! If you really want to investigate the ingredients, anyone will also see his side.
In bread, there are minimal ingredients. Flour, water, salt, yeast. Maybe sometimes walnuts or raisins. Or maybe some herbs. Cake on the other hand, and especially this upside down pear cake, is mostly sugar. The ratio between flour to sugar for this cake is 1:1. Plus caramel. It’s disgusting how good it is. So, the banana bread I like to take to clients is obviously cake. There’s at least ½ cup of honey in it. But there’s also walnuts and bananas so that makes it healthy right? I haven’t had any complaints yet from postpartum clients.