Banoffee fridge cake
30 MINUTES + OVERNIGHT SETTING | EASY
Everyone knows banoffee pie tastes even better the day after making, when all the flavours have had a chance to meld, so this easy fridge cake takes advantage of that.
oil for the tin
double cream 750ml
vanilla extract 1 tsp
icing sugar 2 tbsp
Nestle Carnation Caramel Ω x 397g tin
digestive biscuits 30-32 (about 450g)
bananas 6 small, sliced
milk chocolate 50g
• Lightly oil a deep 23cm springform tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).
• Whip the cream, vanilla and icing sugar until soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.
• Put a layer of digestives in the bottom of the lined tin – you should get about seven in a 23cm tin. Break up another biscuit to fill in the cracks.
• Dollop over a quarter of the cream and spread out. Top with a layer of banana slices then drizzle over 1 tbsp of caramel sauce.
• Repeat with another layer of biscuit, another quarter of cream, banana slices and another tbsp of caramel. Repeat again with a third layer.
• Add one more layer of biscuits but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight. Chill the remaining caramel sauce, too.
• Unclip the tin and carefully peel away the clingfilm. Transfer to a flat cake plate. Just before serving, drizzle over more caramel (warm it a little first so it’s drizzle-able) and then sprinkle with chocolate shavings. Cut into wedges to serve.
PER SERVING 604 KCALS | FAT 43.9G SATURATES 25.1G | CARBS 45.7G | SUGARS 27.6G FIBRE 2.1G | PROTEIN 5.2G | SALT 0.6G orange 1, cut into wheels
dry white wine (a light Italian variety such as pinot grigio or gavi) 3 tbsp
Campari 3 tbsp
soda water
For each drink, fill a glass with ice and an orange wheel. Add the wine and Campari, stir, then top up with a splash of soda.