The pili nut is native to the provinces of Albay, Sorsogon and Camarines Sur. Both foreign and local tourists are captivated by the flavorful pili tarts and candied pili nuts. In baking, it is commonly used as a great alternative to almonds. Discover the novel ways of using pili nut in mouth-watering baked products that could lead you to baking glory.

Ingredients:   
Cake Base
 240g           CONTINENTAL All-Purpose Flour
 4g               Baking Soda
 1g               Salt
 115g           Butter
 120g           Brown Sugar
 120g           Eggs, beaten
 560g           Bananas, mashed
 100g           Chocolate Chips
 

Pili Crumble
 100g          Cornflakes, coarsely crushed
 40g            Brown Sugar
 120g          Candied Pili, chopped
 115g          Butter
 Pinch          Salt
 100g          CONTINENTAL All-Purpose Flour
 2g              Cinnamon     
 

Procedure:

Cake
1. In a mixing bowl, combine CONTINENTAL All-Purpose Flour, baking soda and salt. 
2. In another bowl, cream butter and sugar. 
3. Stir in eggs, bananas and chocolate chips just till blended. 
4. Divide batter amongst 2 greased and lined 8” x 4” loaf pans.

Pili Crumble and Assembly
1. In a mixing bowl, combine cornflakes, brown sugar, candied pili, butter, salt, CONTINENTAL
   All-Purpose Flour and cinnamon till crumbly.
2. Finish top by sprinkling crumble amongst the prepared pans.
3. Bake at 350°F till toothpick inserted in center comes out clean, for 40 minutes to an hour.
 

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