Free Range Egg Recipes


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Banoffee cake

Ingredients

Serves: 5

200g caster sugar
200g margarine
4 free range eggs
1 tsp vanilla essence
splash of milk
200g self-raising flour
1 tsp baking powder
3 bananas
300ml double cream
397g can caramel
Grated chocolate
4 tbsp soft brown sugar
1 vanilla pod
85g butter
Prep: 30 mins


Cook: 30 mins


Preparation Method

  • Preheat the oven to 180°C/gas mark 4. In a bowl beat together the sugar and margarine until light and fluffy. Add the eggs, vanilla and milk and whisk again. Add the flour and baking powder and beat until combined, then mash 2 of the bananas and mix in.
  • Pour the mixture into 2 greased and lined cake Victoria sandwich tins and bake for 30 minutes until springy to the touch. Turn the cakes out and cool on a wire rack.
  • In a bowl beat the cream until light and fluffy then stir in a quarter of the caramel. Mix the remaining caramel with the remaining banana, mashed. Spread over one half of the cooled cake then sandwich the cakes together and cover with the cream. Grate the chocolate over the top.
  • In a saucepan heat the brown sugar, vanilla pod and butter until dissolved. Serve hot as a sauce to pour over the sliced cake.