My winning recipe!!
This is the cake that I won ITV1’s Lorraine Cake Club Competition with and so it holds a very special place in my heart (and my tummy!)
Ingredients:
120g unsalted butter
100g dark chocolate
3 medium bananas
160g light brown sugar
Pinch of salt
2 large eggs
150g self raising flour plus 1 extra tablespoon (for the bananas)
For the icing you need:
150g smooth peanut butter
225g cream cheese
1 teaspoon of vanilla extract
300g icing sugar
A few drops of whole milk
Method for the cake:
- Preheat the oven to 180.
- Butter and dust with flour, a 20cm deep round or heart shaped tin.
- Mash the bananas and coat them with one tablespoon of flour.
- Melt the butter in a saucepan.
- When melted, add the chocolate and take off the heat.
- When both melted, add the bananas and stir until incorporated.
- Beat the eggs and add them with the sugar and salt. Mix.
- Add the flour, a third at a time. Do not over mix, stop stirring as soon as the mixture comes together.
- Put the mixture into your tin and put into the oven for 45 to 55 minutes depending on your oven. You may need to cover the top with tin foil after 25 minutes to stop it from over browning.
- Your cake is done when a piece of uncooked spaghetti inserted into the middle of your cake comes out clean.
Note: Your cake may crack across the top. This is due to the high amount of liquid in the cake. Don’t worry. the icing will make it look pretty again!
Method for the icing:
Once the cake is completely cold you can ice it. You can make the icing in advance and keep it in the fridge until you need it.
- Stirring by hand- mix the peanut butter, cream cheese, vanilla and half of the icing sugar (It is important to do this by hand because the cream cheese can split and go watery if over mixed).
- Once mixed together, add the remaining icing sugar a third at a time, followed each time by a drop of whole milk.
- Taste the icing! Add more peanut butter if you like it.
- Mix until the icing sticks to the spoon but could be easily spread.
- Using a palette knife, spread the icing across your cake and decorate with crushed flake bars and glitter!
This cake can be kept for 3 days in an airtight container at room temperature.