This recipe is from the very gorgeous book, Little and Friday, by Kim Evans.
2 cups flour
1 tsp baking powder
pinch of salt
125g unsalted butter, softened
¾ cup caster sugar
3 cups mashed banana
1 tsp baking soda
4 tbsp hot milk
1 cup walnuts
½ cup Caramel
¼ cup mascarpone
1 recipe Cream Cheese Icing
chopped walnuts or banana chips, to decorate
Makes 12 small cakes or one 23cm double-layer cake
Preheat oven to 160ºC. Grease two 6-hole Texas muffin trays or two 23cm cake tins and line the bottom and sides with baking paper cut to fit exactly.
Sift flour, baking powder and salt into a bowl and set aside.
Using an electric mixer, beat the butter on a low speed until light and creamy.
Slowly add sugar and continue to beat on low speed until light in colour and fluffy.
Add eggs one at a time, mixing well after each addition and making sure to incorporate each egg before adding the next. Stop the mixer and scrape down the sides of the bowl with a spatula. With the mixer on low speed add the banana.
Dissolve baking soda in hot milk.
Fold flour mixture and milk into the banana mixture in three equal measures. Lastly, fold in walnuts.
Divide mixture evenly between prepared cake tins and bake for 20–25 minutes for small cakes or 45 minutes for large cakes, or until the tops spring back when touched lightly and a skewer comes out clean when inserted into the middle.
Let cakes cool completely in tins before turning out.
If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts or banana chips.
Place in an airtight container and store in a cool place (not the refrigerator) for up to three days. The banana flavour gets better with age at room temperature.
2 cups caster sugar
Makes 3 cups
Place sugar in a small saucepan and just cover with water to achieve a wet sand consistency.
Bring to the boil but do not stir. Using a wet pastry brush, clean down sides of saucepan to remove any stray sugar crystals.
Continue to boil until the sugar turns amber. At this point, quickly remove from heat.
In a small saucepan, heat cream to boiling point. Gradually add this to caramelised sugar, stirring constantly to achieve a smooth consistency. This may take a while but it will eventually combine.
Timing is paramount with Caramel. Both the cream and the sugar need to be really hot when they are combined.
Cream Cheese Icing
Makes 3½ cups
125g unsalted butter, softened and cubed
500g cream cheese, cubed
1 cup icing sugar, sifted
Thoroughly cream butter in an electric mixer on high speed, continuously scraping down sides of bowl.
Soften cream cheese by squeezing through your fingers and add to butter. Continue beating on high until there are no lumps, scraping down sides of bowl frequently.
Turn mixer to slow speed and add sifted icing sugar. When icing sugar is fully integrated, turn up speed and beat until mixture is smooth. Refrigerate in an airtight container for up to 2 weeks.
Reproduced with permission from Treats from Little and Friday by Kim Evans. Published by Penguin Group NZ. RRP $44.99. Copyright © Kim Evans, 2012.