Revolución de Cuba, Liverpool (Restaurant Review)

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With Liverpool hosting this years Clothes Show, a few friends and I spent a weekend visiting tourist locations, such as the Beatles Museum, and the Tate Museum, all within walking distance from this quirky restaurant, situated in one of the hearts of Liverpool, (the Albert Docks) Revolución de Cuba.

With live music playing, and a buzzing, bubbly, summer ambiance, we were naturally drawn to this place, and, whats more, when seated, we listened to a fautless music playlist, ranging from Wham, to the Beatles, from Michael Jackson, to Prince and even a little bit of Drake. We danced whilst the sun faded!

The photo above is just a snapshot of the food this restaurant has to offer; the tapas varies from creamy, nourishing, ham and cheese croquettes, to the more intriguing, subtly mohito flavoured, battered prawns.

The meals were very filling, especially my burrito, packed with the most tender pork. However, there was room for dessert, or course! A creamy, baked cheesecake for me, please! (Below)


And we can’t forget drinks. Our evening was replenished with many refreshing mocktails (a minty, raspberry and apple mohito anyone?!), some fruity daiquiris (similar to those childhood slush puppies, used to dye the tongue an unnatural blue, but without the colouring effect!) and a few subtly flavoured punch bowls, all presented in unique displays of tin cups, bronze bowls and interestingly shaped glasses; perfect to instagram! 

I can’t recommend this restaurant anymore: a pleasurable experience to top off a trendy Liverpool visit!

-afoodexplorer x

Apple and Cinnamon Upside Down Cake (recipe review)

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A few weeks ago, I decided to bake this upside-down cake recipe (click word recipe for link) that  I found online. Upside down cakes are beneficial in the sense that toppings are less likely to be burnt and you can recognise more clearly whether the cake is fully baked (it will spring back at the touch).

The end product was super soft! Extremely nourishing with a soft texture and succulent apples (as I accidentally used pink lady apples instead of the intended cooking apples my mum bought, whoops!). It’s final appearance consists of caramelised apples creating a golden brown appearance for a warm, autumnal feel.

If you wish to try the recipe I just have a few tips before you do. When making the toffee to cover the apples, slow cook the sugar and butter, of which you only need very little: about 1/10 of butter on the recipe is needed. For the cinnamon lovers out there (like me!), sprinkle a generous topping of cinnamon over the apples. For the cake, use plain flour. When separating the egg whites and yolk, if some yolk ends up in the whites don’t worry, the whites should still foam up, at which point you can fold them into the cake mixture. To prevent yolk and white mixing, however, you can separate one egg at a time into a small bowl before combining all the whites together. 

Overall, I highly recommend this recipe! I loved it! 

-afoodexplorer