The new season of Tempero de Família has started, a cooking program where Rodrigo Hilbert reproduces some of his family’s recipes. I enjoyed the first season! He got confused at times, sat on the sink, licked his finger, but that was ok, I liked it, I found it very relaxed and the photography in the program is exquisite!
I drool over the rustic environments that serve as the setting for the program! But what I really wanted to say is that I tested one of his recipes, Banana Cuca, and it was delicious!
The cuca is basically a cake batter, a layer of banana and a crunchy crumb on top. Very simple to do. The original recipe can be found HERE.
It looks like this before going into the oven:
I cut the bananas into slices instead of slicing as the recipe indicated and added a spoonful of banana liqueur to the dough.
Some considerations:
- The mass increases quite a bit.
- If your banana is not quite ripe, I suggest adding 2 tablespoons more sugar to the dough, as it won’t be very sweet (but it depends on each person’s taste).
- I used chemical cake yeast.
- With whipped cream or cream ice cream it is delicious!
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