Banana Bundt Cake with Salted Caramel

Bundt cakes look impressive without having to fuss around with fancy decoration. This cake also works well as a pudding, served warm with ice cream. 170g butter, softened

225g soft brown sugar

3 eggs, size 7

1 teaspoon vanilla extract or paste 375g plain flour

1½ teaspoons baking soda ¼ teaspoon salt

1 teaspoon ground cinnamon 120g Greek yoghurt

4 large ripe bananas, mashed 225g caster sugar 60ml water 190ml cream 35g butter, cubed Sea salt to top

Cake: Preheat the oven to 180°C. Thoroughly grease a 3 litre-capacity bundt tin. In a large bowl, beat the butter and sugar until light and cream. Add the eggs, one at a time, then add the vanilla.

Sift in the dry ingredients and mix until well combined, then add the yoghurt and mashed bananas.

Pour into the greased bundt tin and bake for 65-70 minutes, or until cooked through when tested with a skewer. Leave in the tin for 15 minutes before carefully inverting onto a wire rack.

Caramel sauce: Place the caster sugar and water in a non-stick pan over a medium heat. Swirl the pan until the sugar dissolves then leave it. After 6-10 minutes, the sugar will begin to bubble and turn golden; do not swirl or stir. Remove from the heat and add the cream and butter – be careful as it will bubble up. Return to the heat and stir until the caramel has come together. Pour into a glass jug and set aside to cool.

Once the cake and caramel have cooled, pour the caramel over the cake and top with a little sea salt. Serves 10-12