NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

Should there be any left­overs of this amaz­ing cake, they will keep for sev­eral days, cov­ered in the fridge.

Ba­nana cake:

125g but­ter, soft­ened

1 cup brown sugar

1 tea­spoon vanilla ex­tract 2 ta­ble­spoons rum

2 eggs

3 ripe ba­nanas, mashed

¼ cup co­conut milk

½ cup des­ic­cated co­conut

½ cup chopped trop­i­cal dried fruits,

plus ex­tra for gar­nish

¼ cup milk

2 cups self-rais­ing flour

Salted peanut caramel sauce:

200g caster sugar

60ml (4 ta­ble­spoons) wa­ter

60g but­ter, cut into small cubes ½ cup cream

1 tea­spoon soy sauce

80g salted roasted peanuts,

roughly chopped


300ml cream

1 ta­ble­spoon ic­ing sugar

250g sour cream, whisked

2 ba­nanas, sliced, tossed in a lit­tle le­mon

or lime juice to pre­vent brown­ing

Cake: Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.

Cream but­ter and sugar to­gether. Add vanilla and rum, beat­ing to com­bine. Beat in eggs, mashed ba­nana and co­conut milk. Add co­conut and dried fruits, sift the flour over and gen­tly fold to com­bine.

Spoon into pre­pared tin and bake

45-50 min­utes or un­til a skewer in­serted in the mid­dle comes out clean. Al­low to cool. The cake can be made the day be­fore it is needed.

Sauce: Place sugar and wa­ter in a small saucepan and swirl the pan over a medi­umhigh heat un­til sugar dis­solves. Bring to the boil and cook, swirling the pan oc­ca­sion­ally, un­til a rich caramel colour.

Add but­ter care­fully and whisk to com­bine. Add cream and soy sauce, whisk­ing to com­bine. Add half the chopped peanuts. Serve im­me­di­ately or leave cov­ered on the bench; the sauce will be­come solid if re­frig­er­ated.

To as­sem­ble the cake, whip cream with the ic­ing sugar then fold it through the whisked sour cream. Keep chilled un­til needed.

Split the cold cake and cover with a layer of sliced ba­nana. Top with half the cream mix­ture then the sec­ond layer of cake. Add re­main­ing cream to the top of the cake and gar­nish with the re­main­ing peanuts and ex­tra dried trop­i­cal fruits. Pour over the caramel sauce and serve. Serves 6-8

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