Friday, 6 July 2012
Banana & Walnut Cake with Toffee Sauce
So damn easy and a great way to use up those manky bananas
For the sauce I use Rachel Allens easy peasey recipe
250g Light brown sugar ( even Demerara will do if thast's what you have)
275g Golden Syrup
225 ml double cream
half a tsp vanilla extract
just put everything into a pan and bring to the boil, simmer for 4/5 mins & that's it.
For the Cake, grease & line a 19cm / 7 and a half inch cake tin with parchment. If it's a good quality heavy, non-stick tin then you probably won't need to line it, just grease.
set the oven to 180c/160cfan, gas 4
2 medium sized ripe bananas mashed
4oz /100gms sultanas
5oz/ 140g Walnuts leave around 10/14 whole to decorate the top and chop the rest.
1tsp mixed spice
5oz/140g of softened butter or margarine (I always use Stork it's perfect for cakes & sponges)
5oz/140g of soft brown sugar (light or dark whatever you have, you can even use caster sugar if that's what you have in)
2 medium eggs beaten
8oz/ 225g Self raising flour
1 level tsp baking powder
pinch of salt
Cream the butter/margarine with the sugar either by hand or with a electric beater
add the eggs a little at a time until combined
sieve together the flour, mixed spice, salt & baking powder
add the bananas, chopped walnuts & sultanas to the egg mixture and mix in,
stir in the dry ingredients and gently mix through using a figure of 8 motion.
Pour into the cake tin and arrange the whole walnuts on top.
Bake in the centre of the oven for around 1hr or until a skewer leaves to cake clean.
Cool for round 15 mins, turn out and leave until completely cold.
Drizzle the cold toffee sauce over the top and some more on the plate when serving.
It can be microwaved for round 45 seconds per slice on high if you like a hot cake and sauce.
This cake is perfect for freezing just wrap it well in foil.