Caramel and Banana Layer Cake

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

xx

caramel and banana layer cake

1 1/4 cups plain flour

6 eggs

3 1/2 tablespoons caster sugar

3 1/2 tablespoons brown sugar

125g butter – melted

2 cups thickened cream

vanilla essence

2 tablespoons icing sugar

1 banana – sliced thinly

caramel sauce – cooled

Caramel Sauce

– 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.

Fruit Crumble

I think I’m a pretty awesome wife – and humble I know!! Tonight I decided to surprise Scott with a midweek after dinner treat.  He is also looking after both the boys during the peak of witching hour whilst I go to the gym, so he deserves a big reward!  He has been on a bit of a health kick recently (to the point where he knocked back the pizza lunch at work for Melbourne Cup yesterday), so I knew he would want to keep things pretty healthy.  I decided to make a fruit dessert, there were a couple of apples & pears in the fruit bowl, and Liam had some leftover strawberries and peaches from his afternoon tea.  I like a crunchy top, so I added some chopped almonds to the oats.  For easy serving, I divided the mixture into four ramekins, if you prefer you could put it all into one dish.

Liam and I have shared one already, we added vanilla yoghurt to ours and we both really enjoyed it.  Scott isn’t home yet, so I haven’t gotten feedback from my toughest critic yet… if this doest cement my place as wife of the year, I don’t know what will!!

Fruity Goodness x

Fruity Goodness x

This is what I used – but you could just use any fruits you have

2 apples

2 pears

6 strawberries

1/2 tub diced peaches

1 tsp cinnamon

1/2 cup rolled oats

2 dessertspoons malted rice syrup

2 tbsp shredded coconut

50g almonds chopped

* Preheat oven to 190 degrees

* Chop apple and pear into small pieces,add 2 tbsp water and cinnamon and cook in microwave on high for 2 minutes

* In a separate bowl, combine rolled oats, coconut, almonds & malted rice syrup and mix together.

* Drain excess water from apples & pears, add peaches and strawberries and mix together

* Divide fruit mixture amongst 4 ramekins (or one dish if preferred) and top with oat mixture

* Place in oven for approx 10 minutes, or until top begins to turn golden

* Allow to cool slightly and serve!!

Easy Pancakes

Does anyone know why the first pancake you make NEVER turns out properly?  Or is it just me?  EVERY time I make pancakes, the first one is always a dud, whether it has a dodgy colour, doesn’t flip properly or it is a weird shape.

I decided to make pancakes for dessert last night, it was really a last minute decision and they were quickly made from memory (below is the recipe I used).

We kept the accompaniments pretty simple – strawberry jam and golden syrup and raspberries.  When I was younger (ok and I admit I still do now), I would top mine with Mum’s homemade apricot jam and whipped cream and then roll them up to eat.

They turned out well, the mixture was a bit thicker than what I normally make, but they were still quite light and very fluffy.  I’m curious to compare the below ‘memorised’ recipe to the original when I get home.

 

Pancakes

 

1 1/2 cups milk

1 egg

2 teaspoons vanilla extract

2 cups self raising flour

1/4 teaspoon bicarbonate of soda

1/3 cup caster sugar

25g butter – to add to pan when cooking

  • Whisk milk, egg and vanilla together.
  • Sift flour and bicarb soda into a bowl and stir through the sugar.
  • Making a well in the centre, pour in the milk mixture and whisk until combined
  • Heat a non stick frying pan on medium heat and brush with butter.
  • Add mixture, using 1/4 cup to measure out and cook for approx 3 minutes, or  until bubbles appear on surface.
  • Flip and cook for another 2-3 minutes or until cooked through
  • Transfer to a plate and cover with foil to keep warm.
  • Repeat, adding butter to frypan after each pancake is cooked.
I can't turn my back for a minute! At least it's the raspberries he is going for!

I can’t turn my back for a minute! At least it’s the raspberries he is going for!