GREGG WALLACE
BANANA & TOFFEE CAKE WITH A DULCE DE LECHE DRIZZLE TORTA AL CIOCCOLATO DI CAPRESE
1
Grease a bundt tin or silicone mould (with 1.5ltr bakeable capacity) and dust with flour. Preheat the oven to 180C.
2
In a large bowl, sift the flour, salt, bicarbonate of soda and baking powder.
3
In another bowl, beat the butter with the sugar for a few minutes until light and fluffy. Add one egg and 1tbsp of the flour and beat. Add the remaining eggs, adding a little flour each time so that the mix does not curdle. Last add the vanilla extract.
4
In another bowl, mix the banana flesh with the yogurt and the toffee. Incorporate some of the flour and some of the banana/yogurt mix into the butter mix. Fold in using a spatula. Repeat until all the ingredients have been fully incorporated.
5
Spoon the mixture into the bundt cake tin and tap gently to get rid of any bubbles or gaps.
6
Bake in the oven for one hour, testing with a skewer or a thin blade knife after 50 minutes. The cake is ready when the skewer or knife comes out clean. Leave the cake to cool for a few minutes and turn out onto a cake dish. When completely cool, drizzle with the dulce de leche and decorate. 1
Preheat the oven to 190C/170C fan, Gas
Mark 5.
2
Line the bottom of a 20cm springform cake tin with baking parchment and grease the sides with butter. Sit a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not actually touch the water. Place the butter and chocolate in the bowl and stir with a wooden spoon until they melt together. Don’t be tempted to turn up the heat or the chocolate will become grainy. Set aside to cool slightly. 3
Put the egg whites and a tablespoon of the caster sugar into a bowl and whisk into stiff peaks.
4
Put the egg yolks and the remaining caster sugar into a separate bowl and whisk until thick, creamy and peach-coloured. Add the salt, almond flour and the cooled chocolate and give it a good mix.
5
Gently fold the beaten egg whites into the chocolate mixture until the bits of white disappear. Be careful as you want to keep it as airy as possible.
6
Pour the batter into the prepared cake tin and bake in the centre of the oven for 45–55 minutes, until a skewer inserted into the centre comes out almost clean (it is quite a gooey cake). Set aside to cool for about 15 minutes, then remove from the tin.
7
Transfer the cake to a plate and serve warm or cold, sprinkled with chunks of dark chocolate and dusted with cocoa powder.