I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.
Lately I've been quite enamored with dessert. I don't usually have a sweet tooth per se but over the last month all I can think about it cake. I purposely chose Mexican Everyday as my cookbook because it didn't have a lot of desserts, but a few days ago, I woke up and thought "The time has come."
There are only about five desserts in the book and for the most part they are intended to be "everyday" desserts. I don't know about you but everyday desserts is a concept I'm on board with. This cake is indeed healthy, it's half fruit to start with and made with whole wheat flour. It's also super easy and delicious for breakfast the next morning. First you saute fruit of your choice in an oven-proof skillet with some browned butter, then you whip up a batter to pour on top and throw it in the oven. Awhile later you take this deliciousness out and invert in on a platter. Voila! Delicious, healthy cake. My friends and I ate most of it up the first night and made the executive decision that a little ice cream wouldn't hurt on the side. What we didn't get too was polished off the next morning by Mr. Picky (Elian) which is enough for this recipe to make it into my permanent collection.