Banana White Chocolate Cake.

I love cake. Enough said..


Here's the recipe:

CAKE INGREDIENTS

175g/6oz unsalted butter
175g/6oz caster sugar
3 large eggs
2 ripe bananas, mashed
250g/9oz self-raising flour
1/2 teaspoon baking powder

FILLING INGREDIENTS

2 bananas
juice of 1 lemon
1 tablespoon rosewater (i didn't use it so it's optional i guess)
150ml/5fl oz creme fraiche

ICING 

200g/7oz good-quality white chocolate, broken into pieces. I used green & black's...yum!



This cake takes 20 min to prepare and 35 min to cook. If you don't have the proper cake tins, just use a muffin tray. This is so tasty, it's edible in any shape... trust me..
However, if you want to make a filling, you need to have 2 cake tins. 7inches or anything similar.


First, preheat the oven to 180C/350F/Gas mark 4. Brush your baking tin/tray with melted butter and dust with flour. This will prevent the cake from sticking.

Cream together the butter and sugar, whisk in the eggs and the mashed banana. Sift the flour and baking powder into the mixture and fold in well.

Divide the batter between the two tins, and bake for about 40 min. Leave the cakes in the tins for 10 minutes, then turn out on a wire rack to cool. Or a plate.. or a flat/clean surface... I know we're not all bakers..

To make the filling, slice the bananas very thinly and toss in the lemon juice. Let them sit there for a bit and soak up all the juice.

Mix the rosewater into the creme fraiche and spread this on to one of the cooled cake rounds, top with the sliced bananas and sandwich the two cakes together.

Cake filling

Melt the chocolate and the butter in a heatproof bowl suspended over a saucepan of barely simmering water. Simple.

Spread the melted chocolate mixture evenly over the top and sides of the cake, starting by pouring it into the centre of the top of the cake and spreading it with a palette knife/spoon/anything flat and clean lolz. until it begins to dribble down the sides of the cake.







Commission accomplished!

Dylan