Once again we are set for rain….I’m looking for some cake indulgence to beat wet weekend blues. This recipe balances a spiced banana bread sponge with a smothering of caramel infused mascarpone & toasted pecans.
Best served whilst sat in a comfy chair with a good book & a pot of tea watching the wet world go by from your window…..
Pecan & Banana Cake
Prep time
Cook time
Total time
Pecan & Banana Cake with Cream Caramel
Author: Kaylie Kist
Recipe type: Cake
Cuisine: Baking
Ingredients
- The Banana Bread:
- 140g Softened Organic Butter
- 140g Caster Sugar
- 140g Organic Self-raising flour
- 2 Organic Large eggs
- 1 tsp baking powder
- 2 Very ripe fair trade bananas
- 1 tbs mixed spice
- 1 handful of crushed pecans
- The Caramel topping:
- 60g Caster sugar
- 30ml water
- 60g unsalted butter
- 1 pinch of salt
- 1 200g tub Mascarpone
- 1 Handful of whole pecans for decorating
Instructions
- Start with the Caramel, as it needs time to cool down. Heat the water and sugar in a heavy bottomed pan. DO NOT STIR(as tempting as it might be!)
- Once it starts to turn a golden brown and thicken up take it off the heat an whisk in the butter and the pinch of salt(salt optional).
- Be warned: This mixture will be scalding hot – this is definitely NOT a lick the back of the spoon moment!
- Before the caramel starts to change colour and thicken up – add the mascarpone and whisk.
- This mixture can now be set aside to cool down transfer into a ceramic bowl and place in the fridge.
- Turn the oven on! 180C/160C fan/ gas mark 4
- Line 2 x 20cm cake tins.
- Cream the butter and sugar until light and fluffy,
- Add the eggs and mix a little longer.
- Slowly fold in the flour, baking powder, mixed spice, bananas and the crushed pecans.
- Once mixed, split and pour equal amounts into the two tins
- Bake for about 30 - 40 mins until a skewer comes out clean.
- Cool in the tin for 10 mins, then remove to a wire rack.
- I like to fill mine with Nutella, but you can also just use the caramel topping – entirely up to you! Fill, top, spread to the edge and let the saucy topping ooze down the sides of the cake – it’s beauty lies in its imperfect and free style finish. Toss pecans (or place carefully – depends on how reckless your feeling) over the top of the cake.
- Eat quickly for full satisfaction!
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