Vietnamese Banana Cake with Cashews

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         FOOD FUNNY
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Thanks for this one from "Gramsarlene":

You Know You Have Had Too Much Coffee When...

- Juan Valdez names his donkey after you

- You get a speeding ticket even when you're parked

- You grind your coffee beans in your mouth

- You sleep with your eyes open

- You have to watch videos in fast-forward

- You lick your coffee pot clean

- Your eyes stay open when you sneeze

- The nurse needs a scientific calculator to take your pulse

- You can type sixty words a minute with your feet

- You can jump-start your car without cables

- Your only sources of nutrition comes from "Sweet & Low"

- You don't sweat, you percolate

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            TODAY'S RECIPE
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Pastries and baked goods are rare in most Asian countries, but Vietnam
is an exception. In fact, some of the best French-style breads available
anywhere are baked in Vietnam, a legacy of the French colonial rule.

Vietnamese Banana Cake with Cashews (Banh Chuoi Nuong)

3 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) cream
1 1/2 cups (375 ml) flour, sifted
4 lbs (2 Kg) very ripe bananas, peeled and slightly mashed
1 1/2 cups (375 ml) coarsely chopped cashews
1 cup (250 ml) grated coconut
1 tsp (5 ml) Chinese five-spice powder*

* Available in finer supermarkets and Asian specialty shops

Beat the eggs and sugar together until thick and pale. Add the cream and
stir to combine. Add the flour, bananas, cashews, coconut, and
five-spice powder and stir just enough to combine the ingredients. Pour
into two greased and floured 8 inch (20 cm) cake pans and bake in a
preheated 350F (180C) oven for about 1 hour, until the top is golden
brown. Serve warm or at room temperature.
Makes two 8 inch (20 cm) cakes.
Received on Wed Dec 5 18:38:34 2007