Aspiring domestic goddess, though progress is being hampered by two adorable children. Join me for a hard earned cup of tea whilst I share with you my latest cooking exploits. Luckily I have a mostly willing family and friends who are willing to try, taste and tell me what they think. Come right in and enjoy!
Friday, 15 November 2013
What overripe bananas were made for! Banoffee Cake
It is almost worth letting your bananas go black, just to
make this cake. Personally, bananas have to be perfectly yellow if I am going
to eat them. If there are black spots on them then they are too ripe and sweet
to eat. Luckily, ripe bananas make great cakes and this is a lovely recipe
which makes a cake that stays moist for several days if you keep it properly.
I have been looking forward to blogging for the European Day for Multilingual Blogging and trying out
my French for a real purpose. There is a French version of this blog post here if you are interested. Since I studied French (and German) many years
ago, the times to use my French have been seldom and it is only since I have
started visiting France regularly again that I have realised just how much I
really love France. To write in French once again is a pleasure, even if I do
get some of the words wrong! It is odd, but for a long time I preferred the
German language (and I was better at it), but now, I prefer French.
Anyway, from one interest to another. There are not enough
cakes on this blog so here is another one. It is from ‘The Birthday Cake Book’
by Fiona Cairns and is a banana sponge topped with delicious toffee frosting. I
tried to decorate the top with dried banana slices but I couldn’t find any, so
I picked out some chewy toffees to decorate. Not recommended if you have loose
Banoffee Cake adapted from ‘The Birthday Cake Book’ by Fiona
120g unsalted butter, softened, plus more for the tins.
250g self raising flour
1 teaspoon baking powder
Pinch of salt
¼ teaspoon grated nutmeg
1 teaspoon ground cinnamon
160g brown (light muscovado) sugar
3 extremely ripe, large bananas
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons whole milk
For the toffee buttercream: (Note: I halved the quantities
to produce enough buttercream to sandwich then top the cake).
240g unsalted butter, softened
60g brown (light muscovado) sugar
2 tablespoons golden syrup
1 tablespoon double cream
1 teaspoon vanilla extract
200g icing sugar, sifted
Banana chips, or toffee sweets for decoration.
Preheat the oven to 180c/350F.
Butter two 20cm round cake tins. Ensure they are tins with
deep sides, (3 or 4cm, maybe). If necessary, create a collar of a double
thickness of baking parchment to come up above the sides.
Sift together the flour, salt, baking powder, cinnamon, and
Cream together the butter and the sugar in a mixer until
soft and fluffy. Meanwhile, mash the bananas with a fork.
Add the eggs, vanilla and milk to the butter mixture with a
spoonful of flour to prevent the mixture from splitting.
Fold in the remaining the flour mixture, then the bananas,
and then pour the batter into the tins.
Bake for about 40 minutes or until a skewer placed into the
middle of the cake emerges clean. .
Remove the cake from the oven and run a knife around the
sides. Take the cakes out of the tins and allow to cool.
To make the buttercream, melt 80g of the butter, the brown
sugar and the syrup over a low heat until it is a deep caramel colour. Take the
mixture off the heat and add the cream and the vanilla extract. Keep stirring
the mixture. Allow to cool.
In a mixer, beat the remaining butter until soft then and
fluffy add the icing sugar and beat the mixture for at least five minutes, or
until light and creamy.
Add the cooled toffee mixture and beat in well.
Use the buttercream to sandwich the cakes together. Then top
the cake generously with the remaining buttercream.