life is a paradox, they say. how true, it resonates. we live in times where we have all possible means to connect and communicate and yet we’re disconnected in thoughts and words and deeds. religion is used more for destruction than salvation. and that makes us wonder, is God man-made or is man the handiwork of God? we talk more but say little of substance. or we never say what we really mean, but really mean what we never say. and then sometimes by not saying we risk more than otherwise saying. we do more but live less. nothing lasts forever and yet some things are eternal. we’re told it’s now or never and yet there are comebacks and fairly tale endings. and that change is inevitable and yet it is constant. we have to lose what we have to know what we had and yet we never did think we’d lose what we had when we had it. our cure for pain is sometimes revenge, the root of it. we’re happy and then we’re sad for we fear we cannot be happy for long. we fear what we long for. the pursuit of happiness is what makes us sad. and if life is truly outside, why has man spent time trying to perfect the indoors? so what is life then, if not a paradox?
so not particularly feeling quite myself, i resorted to baking. with a few bananas lying on my kitchen countertop about to reach their prime, i decided to go with an upside down cake. thankfully, it turned out to be perfect, unlike my state of mind. i chose a David Lebovitz’ recipe, whose book “the sweet life in Paris” i’ve read with undivided attention and complete rapture. it was my first ever chef book read and one that was followed by many chef-culinary memoirs. here’s an interview with David Lebovitz, who i think is witty and writes with unfazed candidness.
for the banana topping
for the cake
i used a 9 inch bake pan instead of a skillet. i placed the banana slices in the pan and poured the caramel all over before topping it with the batter. and i made the batter entirely by hand using precisely one bowl and one whisk and i must say, it still made a beautifully moist cake. you don’t always need fancy equipment, it’s all about putting what you have to use in the best possible way.
i must say the cake when released from the pan upside down was quite a treat to the eyes, pity i did not take a picture. you can check out the finished cake on David Lebovitz’ site, mine looked just as pretty as his. it tasted yum and is best served the day it’s made, preferably warm, but can also be served at room temperature, like i did. a real moist cake with a delicious tight crumb and the goodness of caramelized bananas. now that’s no paradox. thank God for the simple pleasures.
update 29 Jan 2017
i made a version of an apple upside down cake using the same recipe except for substituting light brown sugar for dark for the caramel. and it goes without saying, lots of cinnamon.