Ed’s turning the dessert world upside down with the most delicious banana cake you’ve ever eaten. Of course, there’s lots of other good stuff, like oranges, golden syrup, butterscotch sauce, spices and even some sour cream to balance all that lovely sweetness. Treat yourself this weekend with the cake that looks better on the bottom than it does on the top.
Note: In addition to the cooking times mentioned above, this recipe requires 1 hour cooling.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a deep 20cm square cake pan with baking paper. Pour golden syrup into pan, then arrange bananas on top, cut-side down.
In a stand mixer fitted with a paddle attachment, beat butter, brown sugar, orange zest and vanilla until light and fluffy. Add eggs one at a time, beating between each addition. Sift flour, bicarbonate of soda and spices, then fold in. Whisk sour cream until liquid, then fold in. Spoon batter over bananas and spread evenly. Bake for 40-45 minutes, until an inserted skewer comes out clean. Remove from oven and put pan on a rack to cool.
Meanwhile, combine juice and caster sugar in a small saucepan, stir on low heat until sugar dissolves. Increase heat to high, bring to a boil for 10 minutes until reduced by half.
Pierce cake all over with a skewer and brush with syrup. Cool completely in tin.
For Lime caramel sauce, put brown sugar, golden syrup and cream in a medium saucepan on low heat, stir until sugar has dissolved. Increase heat to medium and bring to a simmer. Simmer for 10 minutes until thickened. Add lime juice, simmer for 2 minutes.
Invert cake onto a serving plate, banana side up. Serve topped with lime slices and drizzled with warm lime caramel sauce.
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