CookEat Recipe
Pecan and Banana Rose Dessert
A dense oat dessert with pecans, banana and fresh edible rose petals. Most of the banana is mashed into the batter; six thin slices are reserved for the top and baked with the mixture.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use shelled pecans and chop finely. Peel the banana, cut off 6 thin slices and reserve them; mash the remaining flesh with a fork. Use fresh rose petals specifically sold for eating, not florist flowers or concentrated rose flavouring. Rinse, remove the bitter white petal bases and chop finely.
Step 2
Use 120 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 4
Melt 60 g butter gently, cool to lukewarm and whisk with 150 g brown sugar. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 250 ml milk.
Step 5
Fold in 30 g pecans, the mashed banana, keeping the 6 slices reserved, 15 g fresh edible rose petals, 120 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 180 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
Spread the batter evenly in the prepared tin and arrange the 6 reserved banana slices on top. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 8
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
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