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Caramelised Peanut Banoffee Cake

Saturday, 29 March 2014

 You've heard the expression that revenge is best served cold. Well, so is this cake. Just look at it, oozing sticky sweet caramel, packed with bananas and whipped double cream, not to mention the peanut buttercream frosting topped with caramelised peanuts. I'm gaining weight just looking at it. This cake is a showstopper. It's the one you make to silence your mother-in-law. It's the one you make when jaws need to drop. It's the one you gift to a frenemy two weeks before a camera loaded event... this is a sweet cake for mean girls. But before you drop this cake bomb be warned, it tastes phenomenal and once you've tried it self-sabotage is the only possible outcome.

You will need:
100g softened unsalted butter
250g unsalted peanuts
100g honey
200g light brown muscovado sugar
8 ripe bananas (700g peeled weight) 4 mashed and 4 sliced
Juice of 1/2 a lemon
3 eggs (separated)
25g peanut butter
225g plain flour
1tsp baking powder
1/2tsp salt
3 tbsp caramel or toffee sauce
150ml double cream, whipped

For the peanut buttercreamfrosting:
50g softened unsalted butter
100g peanut butter
150g icing sugar
2tbsp double cream

Preheat the oven to 180ÂșC
Bake time is 45 minutes
Prepare two cake tins and line the base of each with baking parchment.

Toast the peanuts in a pan (do not add oil or butter) until they are golden turning and tossing them regularly then set them aside. On a low heat in a non-stick pan gently heat together 75g of honey and 75g of sugar until they have melted and dissolved into each other, the colour should be deep caramel. Tip the peanuts in and stir until they are fully coated then transfer to a tray lined with parchment paper to cool completely. Once cooled blitz them in a food processor or smash to pieces with a rolling pin.

In a separate bowl cream the butter with the remaining 125g of sugar and 25g of honey until fluffy, beat in the mashed banana, lemon juice, egg yolks and peanut butter. Once combined add the flour, baking powder and salt and stir until incorporated.  Finally add 3/4 of the caramelised peanuts keeping some of the larger pieces for decoration.

In a separate clean bowl whisk the egg whites into stiff peaks then carefully fold the egg whites into the cake batter until it is fully combined.

Divide the batter equally between two cake tins and bake for 35 to 45 minutes or until a skewer inserted into the middle comes out clean. Do not open the oven door for the first 35 minutes of the bake. This is a dense cake and it will not rise properly/ will sink if the humidity and temperature change suddenly half way through the bake.

Allow the cake to cool for five minutes in the tin before transferring to a wire rack to cool fully. Remove the parchment paper when you transfer the cake to a wire wrack.

To make the buttercream whisk together the butter, peanut butter and icing sugar until it is light and fluffy, then slowly add the double cream while continuing to whisk.

To assemble place the lower cake on a cake stand, layer with caramel, sliced bananas and whipped cream. Gently place the other cake on top and spread the buttercream over the top. Decorate with the remaining caramelised peanuts and if you're going to eat it that day the rest of the sliced bananas.

Enjoy as you see fit.

*With thanks to Waitrose Kitchen magazine for the recipe.


  1. This looks amazing! I was wondering if you'd be willing to do a guest post on my blog the week after next? You can check out my blog & get back to me but I'd love to have ya. If your interested you can email me at TheCraftySideOfSarcasm{@}gmail{dot}com. I'm a new follower through Twitter & Bloglovin.

  2. Wow this looks so good I am heading out to buy the ingredients to make this Lucy


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