ICED BANOFFEE CAKE

Irish Daily Mail - YOU - - FOOD MOTHER’S PRIDE -

If the ba­nana-tof­fee two­some is your thing, then try mak­ing this ver­sion of a banoffee cake that can con­ve­niently be made ahead and stored in the freezer un­til serv­ing.

SERVES 6 3 ba­nanas 800ml (1 pint 9fl oz) vanilla ice cream, slightly soft­ened grated choco­late, to serve

FOR THE BASE 200g (7oz) di­ges­tive bis­cuits 75g (3oz) but­ter, melted

FOR THE TOF­FEE SAUCE 75g (3oz) but­ter 50g (2oz) brown sugar 90g (3½ oz) golden syrup 30g (1¼ oz) plain flour 75ml (3fl oz) reg­u­lar or dou­ble cream 75ml (3fl oz) milk 1 Put the base of a 23cm (9in) spring­form cake tin up­side down in the tin (so that the lip of the base is fac­ing down) and se­cure the clasp. This will make it eas­ier to slide the cake off the tin base when it’s ready to serve. 2 Put the bis­cuits in the bowl of a food pro­ces­sor and whiz to the con­sis­tency of coarse bread­crumbs (or place in a plas­tic bag and bash with a rolling pin). Place the crumbs in a bowl, add the melted but­ter and mix well, then tip into the tin. Press firmly into the bot­tom of the tin to cre­ate an even layer, then flat­ten the sur­face and place in the fridge while you make the tof­fee sauce. 3 Melt the but­ter in a saucepan over a medium heat. Add the brown sugar and golden syrup and bring to the boil, then add the flour and whisk the mix­ture over the heat un­til it is smooth and thick­ened. Next, pour in the cream and milk, whisk­ing all the time, and con­tinue to boil, while whisk­ing, for an­other 2 min­utes un­til thick­ened. Take off the heat and set aside to cool slightly. 4 Peel the ba­nanas and cut into slices 5mm (¼ in) thick, then lay evenly over the bis­cuit base. Once the sauce has al­most cooled, pour it over the ba­nanas. Place in the freezer for 5-10 min­utes and take out the ice cream to soften slightly. Spread the slightly soft­ened ice cream over the tof­fee sauce to cover it com­pletely, then re­turn to the freezer un­til the ice cream is firm. 5 When ready to serve, scat­ter the cake with the grated choco­late and cut into slices. Serve straight away.

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