Banana cake A recipe to win the Prince’s heart

Ingredients

300g unsalted butter (room temperature) 420g light brown sugar 240g Free range room temperature eggs (weighed without the shells) Four large very ripe bananas, mashed 1g bicarbonate of soda

4 tbsp milk 720g self-raising flour

200g of honeycomb pieces 100g toasted walnut pieces

Method

 Prepare the cake mix using the creaming method in a mixer.

 Preheat the oven to 160C/ 350F/gas 4.

 Line 2in by 8in baking tins with greaseproof paper.

 Cream butter and sugar in mixer for five minutes on medium-high until light and fluffy.

 Add eggs, one at a time, beating well until egg is fully combined with sugar and butter.

 Mix in mashed banana.

 Sieve flour and bicarbonate of soda together.

 Add third of the flour and beat on slowest speed for 30 secs.

 Add half of the milk and beat on slowest speed for 30 secs.

 Add third of the flour and beat on slowest speed for 30 secs.

 Add rest of the milk and beat on slowest speed for 30 secs.

 Add remaining flour and fold in by hand.

 Divide the batter evenly between your prepared tins.

 Bake in preheated oven at for 60 minutes (fan-assisted oven 140C, regular 160C or gas mark 2)

 Test the cake is cooked by using a sharp knife inserted into the middle of the cake. When it comes out clean, cakes are ready.  Leave in the tins to cool for 15 minutes before turning out and leaving to cool on a wire rack for an hour.

 Brush the top of each cake with melted honey. Decorate with toasted walnuts and honeycomb. ♦ Courtesy of Rosalind Miller Cakes (www. rosalind millercakes.com)