Last time I posted I didn't realize it was number 100, so I'm celebrating post #101 with a successful Daring Bakers' Challenge.
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
I honestly can say I've never heard of a Bakewell tart, so I hope I make all my English ancestors proud that their English heritage lives on through this vegan version of this delicious treat.
Bakewell tarts feature three elements: an eggy custard, frangipane and jam. Instead of custard, I worked in some mashed very ripe bananas. Chocolate chips made their way in as they seemed to be a better compliment to bananas than jam. And who bought all the almonds in the supermarket? Can't make frangipane without almonds...or can you? I couldn't bring myself to go to another store with a cranky baby when I did my initial grocery shop, so I opted for cashews instead which worked well and I was very pleased with the way all of the ingredients complimented each other, right down to the cinnamon garnish.