A taste of Guyana- Vermicelli cake

I had to get off work early due to a terrible headache. After about 3 hours of rest I was feeling better and had lots of time to spare so I decided to take an exortic holiday in the kitchen. My brother-in-law bought vermicelli the day before, we normally cook it with coconut milk and add sugar, a dish locally known as tambi. I wanted a sweet delicacy that would calm and comfort my mind. It is times like these that take me down memory lane to search for my past favourites- I remembered vermicelli cakes we used to eat on eid, hit Google search and clicked the first three websites.
Suprise, suprise!
I had no idea that vermicelli cake is Guyanese I always thought it was Egyptian because I almost always ate it at our Egyptian friends’ homes.
After careful reading, I learnt that the basic ingredients are vermicelli, condensed milk, whole milk, sugar and spices and essences (vanilla,almond). The rest is totally up to your taste bud.
I decided to make a peaches (I don’t like canned cherries) and raisins vermicelli cake dressed with milk chocolate shavings (nothing beats chocolate comfort) and shredded carrots to add crunch ( I had no nuts otherwise I would have topped with hazels).
The result was a delish dessert, I couldn’t have enough of 🙂

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I used the recipe from http://www.inner-gourmet.com because it has a picture guide and is easy to follow.
Even though using peaches takes away the attractive reds, for my first attempt I was more than satisfied:-)
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Explore a new destination through your taste buds. This simple dessert has got me craving for a trip to Guyana.
What’s the best vermicelli recipe you’ve had, any experience with other vermicelli based desserts?
Please share your culinary experience.

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