Salvador meets Francisco with Caprichos de Goya Dali at Instituto Cervantes in New York.

This exhibit "revisits Goya through the work of Dalí on the former’s series of prints Los Caprichos. Dalí shows us a total work of art, consistent with Goya’s thinking, marked by a programmatic and enlightened character that reconciles the multiple sources of knowledge from Baroque tradition, the Classical world and the French Encyclopedists. The exhibition features 40 prints, 17 by Goya and 23 by Dalí, inviting us to discover two great masters through intelligence and humor." 

Exhibit opens on March 7, 2015  and ends on April 4, 2015.

After Lemon Chiffon Strawberry Cake,  we go a simpler road with this second recipe from  Let Them Eat Cake, Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations (Stewart, Tabori and Chang, March 2015) by Gesine Bullock-Prado...

Over ripe bananas get Bundt treatment.

BANANA BUNDT

{Makes One 9-Inch (23-cm) Bundt Cake}

We all know that overripe bananas left lingering on the counter mean banana bread (or fruit flies) can’t be far behind. But this isn’t your run-of-the-mill banana bread, because that has never tasted this good.

Bake it in a Bundt pan and you’ve got something more extraordinary than you would expect from an
ordinary banana bread.

Ingredients:

For the Cake:

2 cups (460 g) food-processor-pureed banana (from about 4 large brown-ripe bananas)
1 cup (2 sticks/225 g) unsalted butter, very soft
½ cup (120 ml) canola oil
1 cup (200 g) granulated sugar
½ cup (110 g) dark brown sugar, packed
½ cup (120 ml) pineapple juice or orange juice
2 tablespoons apple cider vinegar
1 tablespoon vanilla bean paste or vanilla extract
3 cups (420 g) all-purpose flour
1½ teaspoons baking soda
1 teaspoon salt
1 cup (240 ml) heavy cream, whipped to medium peaks and refrigerated

To Finish

¼ cup (25 g) confectioners’ sugar

Procedure:

For the Cake

Preheat the oven to 350°F (175°C). Spray a 9-inch Bundt pan with nonstick baking spray.

In the bowl of a food processor, combine the banana, butter, oil, both sugars, the pineapple juice, vinegar, and vanilla. Pulse until smooth.

In a large bowl, whisk together the flour, baking soda, and salt for 30 seconds to evenly distribute the leavening. Add the flour mixture to the banana mixture and pulse until combined.

Transfer to a large bowl and fold in the whipped cream. Pour the batter into the prepared pan. Bake until the quickbread springs back when gently poked, 45 to 50 minutes. Release from the pan while warm and let cool completely.

To Finish

Sift confectioners’ sugar over the cooled Bundt.

(* Recipe reproduced with permission from Let Them Eat Cake, Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations -Stewart, Tabori and Chang, March 2015- by Gesine Bullock-Prado, Photos by Tina Rupp)