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[Intro music]
[Intro music]
[Intro music]
Assalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.
Sometime ago I made a banoffee pie.
Sometime ago I made a banoffee pie.
Yeah, there it is.
You can click on that if you want.
Today, I'm gonna make a Banoffee Cake.
Banoffee cake is essentially a sponge cake with a filling.
For the cake part I've got 250 g of butter at room temperature.
250 g of caster sugar or superfine sugar.
250 g of self-raising flour.
5 eggs.
2 ripe bananas
and 2 and a half teaspoons of baking powder.
While for the filling I've got a 125 g of brown sugar.
A 125 g of butter.
400 g of sweetened condensed milk.
284 ml of whipping cream
and a not-so-ripe banana.
The first thing I'm gonna do is take the first two ripe bananas
and mash them together in a bowl.
and mash them together in a bowl.
The more like a purée you can get it, the better.
Hmmm....
Mushy!
Put the butter and the sugar in a bowl,
Put the butter and the sugar in a bowl,
then cream them together.
then cream them together.
Weee!!!
Weee!!!
Weee!!!
Weee!!!
When it's all nice and creamy, you can add in the banana
When it's all nice and creamy, you can add in the banana
and beat that in too.
and beat that in too.
Once the mixture is all nice and creamy,
you can beat in the eggs one at a time.
you can beat in the eggs one at a time.
Once the eggs have been beaten in,
you can sift in the baking powder
and the flour.
and the flour.
Then beat it in to get a smooth batter.
Then beat it in to get a smooth batter.
Looking good!
Here I've got two 20 cm sandwich tins which I've greased
and I've lined the bottom with baking paper.
I'm gonna split my mixture between the two tins
and yes, you can make one large cake and cut it in half.
Spread the mixture out.
We'll bake these in the oven at 170 degrees Celsius for 30 to 40 minutes.
We'll bake these in the oven at 170 degrees Celsius for 30 to 40 minutes.
Once the cakes have cooked, leave them to cool in the tin for 5 minutes
Once the cakes have cooked, leave them to cool in the tin for 5 minutes
and turn them out of the tins
and leave to cool.
While the sponges are cooling, we'll make some caramel.
Melt the butter in a pan.
Melt the butter in a pan.
Once the butter is all melted,
Once the butter is all melted,
Once the butter is all melted,
you can add in the sugar
you can add in the sugar
and stir.
and stir.
Keep heating and stirring
but once the mixture starts to foam,
add in the condensed milk.
Keep stirring and bring it to a simmer.
We're gonna keep cooking and keep stirring for about 5 minutes until the caramel thickens.
After about 5 minutes, the caramel should be nice and thick.
So now we can take it off the heat.
That leaves me just enough time to whip the cream.
That leaves me just enough time to whip the cream.
Nice!
Nice!
And it also gives us time to thinly slice the
not-so-ripe banana.
Right, let's make a cake.
Put one half of the sponge on a plate,
pour on some caramel,
spread it out into a nice smooth layer,
apply a layer of banana,
followed by a layer of cream,
then pop on the other half of sponge,
just press it down slightly.
It will ooze a little bit but you don't want it to ooze too much.
Then you can pipe the rest of the cream on top.
Then to finish off, dust lightly with a bit of cocoa powder.
Wunderbar!
It's banoffee cake Jim and just how we like it.
Right now you're probably wondering whether you should make banoffee pie
or banoffee cake.
Well, here's my advice:
Make them both,
decide which one you like best
then get yourself down the gym for a few days.
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz