Mocha Island In Banana Cream Sea

That is what I named this dessert.

Hey but did you know that Mocha was a port famed for it's coffee market on the Red sea coast of Yemen. In my recipe it is an island though! The Mocha beans had a coffee and chocolaty flavor no wonder everything with those flavors is called Mocha though it may not have the Mocha coffee bean.

I think most coffee lovers start off on Mocha or Latte and then move on to may be Espresso and then Irish coffee and I want to taste Melya. Oh well but let me stop here else this might turn into a port on coffee....err post I mean.

Well I chose the coffee flavor for this cake to bring in the New year with a freshness. A promise to live a happy life. Bulldoze all those hurdles that seem to challenge once in a while.

So don't just sit and read go whip up the dessert right away!

You will need:

For the Mocha Island

1.5 cups all purpose flour
2 tablespoons fine semolina
2.5 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup ghee
3/4 cup powder sugar
1/4 cup raisins
1/4 teaspoon raspberry essence
1/2 cup Decoction of Arabicaah
OR
3 teaspoons instant coffee (Stay warned the taste will differ distinctly)

In a large bowl beat together ghee and sugar till light. Sift together all the dry items to make the flour airy. Now fold in this flour into the fluffy ghee n sugar. Now slowly add the milk and raspberry essence to thin out the batter. Last of all add the decoction and mix gently. The batter should fall in folds. Now dust the raisin with little flour and add them into the batter. Mix to distribute them.

Preheat oven for 10 mins at 180 deg celcius . I use electrical one.

Now while the oven gets warm. Prepare the tray. Coat the cake tray with butter and dust with flour. Just invert the tray and tap on the bottom to remove excess flour.

Pour the batter into it and spread with a spatula and level it to avoid a dome.

Bake for 20 mins at 180 degrees celcius till knife inserted comes out clean.

Let it cool completely. Cut up into squares of the size you like and that fits in the bowl you will use to serve.

This is a crumbly cake with the divine smell of ghee liberally used in it and the freshest of flavors.


For the Banana Cream Sea (for each bowl)

1 banana
1/4 cup whole milk
1 teaspoon sugar

Whip together in the mixie to smoothness.

Putting together the final bowl

In a bowl spoon in the banana cream. With a light hand place the Mocha square afloat in the centre. Sprinkle some crushed nuts on it. I used walnuts.

I bet this is a light dessert compared to the rich creamy cakes that are in season. I love to use fruit suaces and puree with my cakes.

Enjoy the dessert! Wipe that drool off will you ;)

Note: The Banana Cream Sea should always be fresh. It gets oxidized if stored. Make it just before serving.

And before we say goodbye to the very exciting year that was 2008 am sharing here with you my favoritest jingle till date no not the jingle that reminds you of Santa.

Lovely lyrics and lovely picturization but could not find the Indian version. It was such a captivating ad.

That is my message to you... Open Up~ Open UP~~~welcome the unknown promises of the new with open arms.

Happy New Year !!