Orange & rosemary drizzle cake
A zesty, herby cake with flavours of orange and rosemary - bake one in time for tea!
Sticky toffee banoffee cake
- Preparation and cooking time
- Total time
- Ready in 30 mins, plus making filling
- Easy
- Cuts into 10 slices
Skip to ingredients
For the cake
- 200g caster sugar
- 200g softened butter
- 4 eggsbeaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanillaextract
- 2 mashed, ripe bananas
For the filling
- 284ml double cream
- 4 tbsp Banoffee toffee(Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
- 1 bananasliced
Nutrition: per serving
- kcal494
- fat32g
- saturates18g
- carbs49g
- sugars25g
- fibre0.9g
- protein6g
- salt0.8glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
step 2
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
step 3
For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
step 4
Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.
