It’s August. Apparently. But the weather is screaming Autumn already as I noticed from my window the apple trees heavy with fruit and the conker tree ready to drop spiky conkers all over the roof of my car. It has also been raining. A lot. I have had soggy feet all week and have used the weather as an excuse to curl up on the sofa and do very little at all except dream of cakes for my new venture… This week I had amazing news for Hollylovescake, I have been accepted by Thames Valley Farmers Market and I will be having my very own stall from October! Once a month on the third Sunday. I’ll be having a mix of gluten free, vegan and normal cakes so there’s something for everyone. Please pop down if you are in the area, mention this blog post and get 50% off a cake slice.
The bad weather has made me want to do something a little naughtier this week! I adore bananas, I also love caramel… And cream… And nuts which all go into making a fabulously sickly banoffee pie. I put all these flavours into a cake and oh my is it a treat! The sponge is made with brown sugar and chopped nuts, coated in whipped double cream and vanilla bean and then drizzled in oodles of caramel sauce and covered in bananas. Very decadent but a real show stopper, it is quite lazily decorated, the ingredients speak for themselves! I recommend you make and eat this cake on the same day as the bananas will start to brown and the cream may turn if kept out of the fridge.
Banoffee pie cake
- 200g light brown muscavado sugar
- 200g unsalted butter, room temperature
- 4 large eggs, room temperature
- 200g self raising flour
- 100g chopped walnuts
- 3 tablespoons full fat Greek yogurt
- 1 tin Carnation caramel
- 500ml double cream
- 1 vanilla pod
- 3/4 ripe bananas
- Start by pre heating your oven to 170 degrees. Grease and line two 20cm round cake tins.
- Chop your walnuts and put them in a dry frying pan, heat slowly on a low heat until they turn slightly darker and give off a nutty aroma. Put aside to cool.
- Beat the sugar and butter together until light and fluffy. Add your eggs one by one, beating between each addition.
- Add your flour and yogurt and fold in until just incorporated. Finally, fold in the nuts.
- Distribute evenly between the cake tins and pop into the oven. They need around 15-18 minutes, until golden and firm but spongey to the touch.
- Take out the oven and leave to cool for 5 minutes before turning out onto a cooling rack.
- Beat your double cream with the paste from your vanilla pod until the cream is fluffy and holds its own shape. Take one cooled layer, cover in cream, drizzle in caramel, add a layer of chopped banana. Pop on the next layer and smother the top with whatever remaining cream, caramel, bananas and nuts you have.