when I was growing up my grandmother would throw away nothing. She would put bananas in the ground in a pot outside to keep, sometimes we would forget where they were and come across them all black, so black as children we would not touch them. She would say wait and see what magic i can do with these, and magic she did two fold, not only in her baking skills but by ensuring she engaged her young audience sufficient that her skills were passed on to the next generation, and thank god she did.
Put the 1 measuring cup of water and 1 cup of caster sugar into a pan. bring to the boil, stirring until sugar has dissolved then cook until a amber/caramel colour is ahieved and smoke is evident from the pan.
immediately and with great care add the 250 mls of double cream whisking all the time, note it will rise incredibly in the pan!! be careful
add the 100 grms of butter stir well then set aside to cool .
Grease an 8 inch round cake tin
Turn oven onto 180
to make the cake. Place all remaining ingredients except icing sugar into a mixing bowl and mix until well folded and a creamy mixture is achieved, takes about 4 minutes with a high power mixer.
Pour half of the Toffee Fudge Sauce into the mixture and fold in.
to make the cake. Place all remaining ingredients except icing sugar into a mixing bowl and mix until well folded and a creamy mixture is achieved, takes about 4 minutes with a high power mixer
Bake in the oven for approximately 45 mins until risen, dark and a skewer placed into the centre of the cake comes out moist but no wet mixture. Remove from tin, set aside to cool.
Whilst cake is cooling slice fresh banana and place into the juice of one lemon making sure all are covered. I leave these for as long as possible
When the cake is cool slice the cake all the way through into three layers.
Put the extra double cream into a mixer add 100 grms icing sugar and mix until starting to firm, add three tables spoons of the toffee sauce and fold through.
spread a thin layer of toffee sauce on each layer followed by a layer of the cream mixture until you have the top layer of the cake.
add a spoonful of cream into the centre of the top of the cake, mould out a well in the centre with the back of a spoon. Pour some Toffee Fudge sauce into the well.
Place the sliced bananas around the edge of the cream and toffee fudge centre
dust with icing sugar and share the delight
This is by no means a difficult cake to make, it is well worth the effort. Dont cheat by using fresh bananas. The bananas need to be so black they are almost walking out of the door so to speak. On opening they will be soft and white still. You can make the cake ahead of time and freeze. It freezes very well. and excellent centre piece and something special for dessert on xmas day. Puts the Xmas Pud aside for a time.
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