3 March 2013

Triple Layered Brandy Banana Cake with Salted Caramel Frosting





WARNING: This is not a cake for the faint hearted.

Bananas, brandy and salted caramel...need I say more?
Whether you have an occasion to celebrate or simply just fancy treating yourself, it's an indulgent and simple way to lift everyone's mood. 
I, for one, am a serious fan of salted caramel.
I know it sounds a little odd but it really works and I'm beginning to notice it in more and more recipes.
Hotel Chocolat do a range of salted caramel truffles and there's a shop in Edinburgh very near me!- very dangerous for my student budget. 
There's something about the rich sweetness of caramel contrasted with salt that is moorish and this frosting will disappear within moments.
I had to try very hard to leave some for the top of the cake!


At the first stage of the frosting, the salted caramel sauce could also be saved and used as a sauce for sponge puddings or as a topping for ice cream- my personal favourite!


I barely had time to take any photos before it was devoured by two hungry boys! (with a rather hopeful puppy looking on!)

Eddie wanted to see just what smelt so good!!

Ingredients:


250g soft lightly-salted butter
130g light soft brown sugar
130g caster sugar
1 1/2 tsp vanilla extract
3 medium eggs
260g self-raising flour
1tsp baking powder
4 medium sized very ripe bananas (mashed with a fork)
50g raisins
3tbsp brandy

250g salted butter
250g dark brown soft sugar
250g dark brown muscovado sugar
180ml double cream
400g icing sugar
2tsp salt

1. Preheat your oven to 170 degrees C. 
2. Line 3 equal sized sandwich cake tins with baking parchment.
3. Put your raisins in a small saucepan and add the brandy.Put the pan over a medium heat and simmer for 3-5 minutes until the raisins have absorbed the alcohol.Take off the heat to cool.
4. In a large bowl, cream together the butter and sugars with an electric whisk until light and fluffy. 
5. Then beat in the vanilla extract and add the eggs one at a time, whisking thoroughly between each addition. 
6. Once smooth, whisk in the flour and baking powder and stir in the mashed bananas and raisins (including any remaining brandy). 
7. Once all the ingredients are incorporated, divide the mixture between the three cake tins and bake for 25 minutes until risen and golden brown. 





Once the cakes are cooked, leave them to cool on a cooling rack and make your frosting.

To make the frosting:

1. In a large heavy-based saucepan , melt the butter, sugars, salt and double cream over a low heat until all the sugar has dissolved and you are left with a dark velvety caramel sauce.(You can adjust the amount of salt to your liking.)
2. Once fully melted, remove from the heat and allow to cool fully. 
3. Measure out your icing sugar and in a large bowl slowly add the sugar to the caramel mixture, whisking constantly with an electric whisk until you reach the desired consistency.


Then sandwich the layers of sponge with a thin layer of frosting and then top the cake with a generous layer, chopped fresh banana and a drizzle of the caramel sauce.

This recipe would also make delicious cupcakes to enjoy as an indulgent treat or as great little gifts to give away to friends.
I know my cake isn't going to last long!



2 comments:

  1. This looks so yummy! I have to admit that when I saw the picture my first thought was "great this looks difficult" but I was surprised to find out that I was wrong! Thanks for sharing your recipe:)
    Great blog:)Just followed you, feel free to visit back.x
    I have just nominated you for the Liebster Award:)
    http://easytaste.blogspot.co.uk/2013/03/my-first-award-liebster-award.html

    ReplyDelete
  2. Hmm, going to have to figure out the gram conversions. I googled the term 'caster sugar', it appears its what we in the States call 'superfine' Gonna try this thing!! ;)

    ReplyDelete

Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x