Being the party animals that we are, we decided to ask a couple of friends over to our place for New Years Eve. Even though we were all still getting over the excess of food and goodies we had been consuming during the past week, I still wanting to make something yummy – and a little naughty for our New Years dessert. I’ve made this cake a few times now and the recipe is from Donna Hay’s Modern Classics 2. This time I decided to add banana to the layers in the attempt to bring a little bit of goodness to an otherwise sweet and yummy dessert.
It was a lovely night, spent with some great friends. Alas our toddlers partied more than we did, with the adults happy to sit back and watch them expend what seemed to be a never ending supply of energy….. If only they could have passed some on to us, we were all in bed by 11pm!
I hope you are all having a great start to the year
1 1/4 cups plain flour
3 1/2 tablespoons caster sugar
3 1/2 tablespoons brown sugar
125g butter – melted
2 cups thickened cream
2 tablespoons icing sugar
1 banana – sliced thinly
caramel sauce – cooled
– 3/4 cup brown sugar
1 cup of single or pouring cream (I’ve also used thickened cream in the past and it has still turned out fine).
– Preheat oven to 180 degrees. Line and grease a 18cm square tin
– Sift the flour three times and put aside.
– Put the eggs, caster sugar and brown sugar in a bowl and beat together for 8-10 minutes with an electric mixer until mixture is pale and thick and has tripled in size
– Sift flour over the mixture and fold together gently, then fold in the butter.
– Using a spoon, put mixture into tin, and bake for 25 minutes.
– While cake is baking, make caramel sauce by stirring together brown sugar and cream in a small saucepan over medium heat until the sugar has dissolved. Increase the heat and simmer for around 8 minutes or until the sauce has thickened. Let the sauce cool slightly in the saucepan, before transferring to another container and place in the fridge for 20 minutes to cool completely
– Cool cake in tin for 5 minutes and then turn onto a cake cooling rack – leave until completely cooled before slicing cake in half
– Beat together cream, drop of vanilla essence and 2 tablespoons of icing sugar until cream is whipped
– Spread half of cake with cream, cover with half of the banana slices, and half of the caramel sauce
– Carefully place top layer onto the cake and repeat.
– I like to leave this cake for an hour or so in the fridge, then remove around 15minutes prior to serving. It’s best eaten the day of/day after making.