Banana, Cream Cheese and Dulce De Leche Cake

A very simple and delicious banana cake – the olive oil keeps it moist.

BANANA CAKE

350 grams plain flour, sifted 225 grams caster sugar

1 teaspoon baking powder

½ teaspoon salt 175ml olive oil 4 large eggs, size 7

5 medium overripe bananas, mashed

1 teaspoon vanilla extract

1 tablespoon milk 1 teaspoon baking soda

75 grams butter, softened 160 grams icing sugar, sifted 1 teaspoon vanilla extract

200 grams tinned dulce de leche or caramel (see Cook’s note)

EQUIPMENT: Grease a 20cm springform cake tin and line the base with baking paper.

Preheat the oven to 170°C.

CAKE: In a large bowl, combine the flour, sugar, baking powder and salt. Add the olive oil, eggs, bananas and vanilla extract and mix until well combined.

In a small bowl, microwave the milk for 10 seconds, or until warm. Mix in the baking soda and wait for it to foam up. Add the milk mixture to the cake batter and mix through.

Pour the batter into the prepared cake tin and bake for 60-70 minutes, or until a skewer comes out clean when inserted in the middle. Don’t worry if the cake cracks a little on top. Set the cake aside on a wire rack to cool.

ICING: Beat the cream cheese and butter together until smooth. Add the icing sugar and vanilla extract and beat for 5-8 minutes, or until fluffy and light in colour.

Spoon the cream cheese icing onto the cake and smear to the edges. Drizzle over the dulce de leche and swirl through the icing using the back of a teaspoon. SERVES 12

Cook’s note: Tinned caramel condensed milk or dulce de leche can be found at any good supermarket, in the baking section.