Friday, 28 November 2014

Banana Walnut Cake with Caramel Butter Frosting

My first day back from my holiday and I am baking again.  This time is it a little invention of my own, but I came up with the idea after searching through a few recipes which are similar.

I wanted to try something like a Banoffee Cake, rather than a pie, so that it had a banana taste, with a cake texture and some caramel, but not so excessive that it is too sweet.  To add another flavour and a little texture I decided to use some walnuts as well.

Ingredients:

For the cake:

  • 200 grams(7 oz) softened butter
  • 200 grams (7 oz) light muscovado sugar
  • 4 large eggs
  • 2 large, very ripe bananas
  • 200 grams (7 oz) self raising flour
  • 75 grams (3 oz) walnuts, chopped

For the topping:

  • 150 grams (5 oz) softened butter
  • 250 grams (9 oz) icing sugar
  • 5 tbsp dulce de leche(or Carnation caramel)  
  • 50 grams (2 oz) walnuts, chopped
Banana Walnut Cake with Caramel Topping

Method:

  1. Preheat the oven to 180c(160c fan)/Gas Mark 4.
  2. Grease a deep 8 inch cake tin, preferably with a loose bottom.
  3. Line the tin with parchment paper.
  4. Mix the 200g of butter with the sugar, beating until light and fluffy (in a stand mixer is fine).
  5. Beat the 4 eggs and gradually add them to the butter/sugar mixture.
  6. Chop the ripe bananas and add to the mixture, beating until well blended.
  7. Fold in the flour and walnuts.
  8. Pour the mixture into the cake tin and level with the back of a spoon.
  9. Bake in the oven for 55-60 minutes, or until a skewer inserted into the middle comes out clean.
  10. Remove from the oven and allow to cool, in the tin for about 30 minutes.
  11. While the cake is cooling put the 150 g of butter,and the icing sugar into a large bowl and beat until light and fluffy. In a stand mixer is fine, but cover to ensure the sugar doesn't escape as it is very light.
  12. Add the dulce de leche and mix until evenly spread throughout.
  13. Remove from the tin and allow to cool completely.
  14. Carefully and remove the parchment paper.
  15. Spread the frosting over the top and sides of the cake, keeping it as evenly spread as possible.
  16. Use the 50 grams of walnuts to sprinkle over the top(you may not need all of the 2 ounces).


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