BANOFFEE CAKE

(c) John Whaite 

Ingredients (serves 8-10)

For the Cake

  • 280g unsalted butter, softened to room temperature
  • 280g caster sugar
  • 280g, about 3 large, very ripe bananas (the blacker the skins, the better)
  • 1tsp vanilla extract/bean paste
  • 5 large eggs
  • 280g self raising flour
  • 1tsp salt

For the Filling

  • 350g unsalted butter, at room temperature
  • 500g icing sugar
  • ½ can carnation caramel
  • 2 bananas, sliced into thin disks

Equipment

  • 3 x 20cm round cake tins, greased and lined with baking paper
  • Disposable piping bags

Method

Preheat the oven to 180C/160C fan. For the cake whisk the butter and sugar until very pale and light and the sugar is more or less dissolved. I do this in my KitchenAid with whisk attachment, but you could easily do it by hand with an electric beater.

Peel the bananas and add them to the butter mixture and beat until they fall apart, then add the vanilla and eggs and beat until well incorporated. Sift over the flour and salt and fold in until you have a smooth batter. Divide between the three tins (or if you’ve only got one tin then bake in batches) and bake in the preheated oven for 15-20 minutes, or until a skewer inserted into the centre of each cake comes out clean. Allow to cool in the tin until completely cold.

For the buttercream filling, whisk the butter until so pale it is almost white – this will take about 5 minutes in a KitchenAid. Add the icing sugar and whisk for a further 5 minutes, or until you have a smooth, white icing.

To assemble the cake, take one layer of cake and place onto a cake stand or plate. Put the buttercream into a piping bag, and the caramel into another piping bag, snipping off the ends to make a hole about 1cm in diameter. Pipe blobs of buttercream in a circle around the edge of the cake, then arrange slices of banana in a smaller circle. Pipe a generous amount of the caramel in circle inside the banana circle, then finish with a spiral of buttercream so the cake is completely covered. Repeat the piping with the second cake, then top with the final cake. Finish with some even blobs of buttercream on top.