Banana and butterscotch cake recipe
Banana and butterscotch cake recipe from jojozeb |
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Ingredients150g unsalted butter (softened)125g caster sugar 2 medium eggs 75g self raising flour 75g ground almonds 3 bananas (firm but not rock hard) For the butterscotch: 25g unsalted butter 50g brown sugar |
Handy HintUse an old baking tin as the butterscotch mixture can reach really high temperatures and strip the non stick off the surface!! |
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Method1. Preheat oven to 180C then grease a 20cm diameter cake tin and line with a piece of greaseproof paper to fit the base.2. Peel and slice bananas into chunky pieces and arrange to cover the base of the cake tin 3. Melt the 25g butter in a small pan, over a medium high heat. when just melted add the brown sugar and stir gently until it has dissovled into the butter, allow it to cool till warm and still pourable - pour over the bananas and put tin to one side. 4. In a mixing bowl beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling 5. Combine the remaining flour and ground almonds, and fold into the mix. Scrape into the prepared tin. Bake for about 35-45 minutes or until a skewer inserted into the cake comes out clean. Allow cake to cool for a few minutes on a wire rack, then turn out onto a serving plate. Lovely with either cream or ice cream | |||||||||||||||||||
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