Peanut honeycomb BANANA CAKE
SERVES: 12 PREP: 30 MINS COOK: 50 MINS HONEYCOMB: MAKE A FEW HOURS IN ADVANCE
For the honeycomb
Butter, for greasing
200g (7oz) caster sugar
5 tbsp golden syrup
75g (3oz) roasted peanuts, roughly chopped
2 tsp bicarbonate of soda
For the cake
100g (4oz) unsalted butter 175g (6oz) soft brown sugar 2 medium eggs
2 ripe bananas, mashed
225g (8oz) self-raising flour, sifted 1 tsp baking powder
For the peanut butter icing
60g (2½ oz) unsalted butter 60g (2½ oz) smooth peanut butter 120g (4oz) icing sugar, sifted 2 tbsp whole milk
100g (4oz) peanut honeycomb (see above), crushed
1. Start with the honeycomb, which you need to make a few hours in advance. Grease a large baking tray and line with baking paper.
2. Put the sugar and golden syrup into a pan on a medium heat and allow to cook gently. Have a cup of water handy with a pastry brush in it. Occasionally brush down the inner edge of the pan just above the sugar, to wash away any sugar crystals and help stop the mixture crystallising. Once the sugar has melted, turn the heat up just a little and leave the mixture to bubble away, until the whole thing turns a rich amber colour (145-150°C on a sugar thermometer).
3. As soon as it reaches this stage, add the peanuts and stir. Now add the bicarbonate of soda and stir. The mixture will bubble and rise up. Mix well and pour into the prepared tray. Set aside and let it cool completely.
4. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease the base and sides of a 20cm (8in) round loose-bottomed cake tin and line with baking paper.
5. Cream the butter and sugar until light and fluffy. Beat the eggs in a bowl and mix in the mashed banana. Add to the butter and sugar and mix to combine well. Add the flour and baking powder and fold in until you have a smooth cake batter. Pour the mixture into the tin and level.
6. Bake for 45-50 mins.
7. Remove cake and leave to cool for 15 mins, then remove from the tin and leave to cool completely on a wire rack.
8. For the icing, mix the butter and peanut butter until combined into a smooth paste. Add the icing sugar and milk and whisk until light and fluffy.
9. Once the cake is completely cooled, smother it with the peanut butter icing. Take 100g (4oz) of the honeycomb, crush it up roughly, and use it to decorate the top.
Per serving: 455 cals, 18g fat (8.5g sat fat), 50g sugar, 1g salt