Sticky banoffee cake with salted caramel

Sticky banoffee cake with salted caramel

By
From
Top With Cinnamon
Serves
9-12
Photographer
Izy Hossack

So you know those two incredible desserts, sticky toffee pudding and banoffee pie? Well, meet their delicious, hybrid baby. I made this cake for my friend who is obsessed with both of those desserts. When I told her about the cake I couldn’t move for about five minutes due to the enthusiastic air-punching going on all around me. I think she was happy.

Ingredients

Quantity Ingredient
150g pitted dates, chopped
80ml vegetable oil
150g light brown sugar
2 eggs
2 tablespoons yoghurt
2 overripe bananas, peeled
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
260g wholemeal flour

The salted caramel

Quantity Ingredient
3 1/2 tablespoons granulated sugar
1 tablespoon salted butter
4 tablespoons whipping cream
flaky salt, for sprinkling
or fleur de sel, for sprinkling

Method

  1. Soak the dates in 125 ml boiling water for 10 minutes. Preheat the oven to 180°C and liberally grease a deep 20 cm cake tin with butter or sunflower oil.
  2. Place the dates and their soaking water in a food processor and blitz until as smooth as possible. Add the oil, sugar, eggs, yoghurt and bananas, blending until well combined. Blend in the bicarbonate of soda, salt and flour until just mixed together. Pour the batter into the prepared cake tin and bake for 40–50 minutes until well risen and a toothpick inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before turning the cake onto a wire rack, with a piece of baking parchment underneath the rack.
  3. To make the caramel, heat the sugar with 4 tablespoons of water in a deep saucepan, stirring until the sugar just dissolves. Continue to heat the mixture, swirling the pan often, but not stirring. Let it caramelise so that the mixture is mostly golden with a few darker areas around the edges of the pan. Add the butter and cream (be careful as it may spit and bubble up), turn down the heat to low and stir until a smooth consistency is achieved. Cook the caramel for a further 5 minutes to help it thicken, then immediately pour it all over the cake. Sprinkle with the salt and leave to cool and set.

Note

  • If you’re going all out, you can drizzle the cake with some melted dark chocolate too.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again