One Year Blog Anniversary!

LYCHEE GUAVA ROSE CAKE

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It’s been a whole year since Allspice & Ally went live― can you believe it? I sure can’t.

It’s been a year full of recipes with a summer of five different strawberry cakes, broken fridges and Psych-inspired Cinnamon Pie. I discovered mushrooms aren’t so bad (sometimes) and how to make cauliflower taste like junk food. And how to turn lots of junk food into one crazy cake. I rode on a lobster boat, visited Gettysburg, became a level 33 Pokemon Go trainer (yes I still play) and hosted Halloween and Valentine’s Day parties.

From my (in)Famous Curry Cream Cheese Frosted Carrot Cake to this Lychee Guava Rose Cake, thank you for being here!

Now onto the cake

For my first blog anniversary, I wanted to do something special so I decided I would use rose water for the first time. Along with a homemade guava gel and lychee fruit, this is a cake perfectly suited for a special occasion.

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Got Milk(s)?

PLANTAIN TRES LECHES CAKE
 
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Cookies dipped in milk too basic for you? (blasphemy!) Try cake soaked in many milks― a.k.a tres leches cake for those of you who haven’t tried this Latin American favorite. My twist on this well-loved recipe? Plantain Tres Leches Cake.

Sliced plantains, pan-fried in sugar and spices, cover the bottom of a light sponge cake soaked in evaporated milk, sweetened condensed milk and 2% milk. Topped with whipped cream and sprinkled with a combination of cinnamon and allspice, you’ll be digging into this cake with a spoon.

Some recipes use a butter cake but many prefer a sponge cake. Various online sources claim a butterless sponge is more authentic but whether this is true, I’m not sure. Without butter or oil, the lightened batter is able to better absorb all that liquid without falling apart.

Plantain-Tres-Leches-Cake-Milk-Bath

No milky mess here.

A self-saucing cake, yes. But never a milky mess.

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