Sticky toffee banoffee cake

Sticky toffee banoffee cake

  • Rating: 5 out of 5.41 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 30 mins, plus making filling
  • Easy
  • Cuts into 10 slices

Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

  • Freezable (Cake base freezes well for 3 months)
Nutrition: per serving
HighlightNutrientUnit
kcal494
fat32g
saturates18g
carbs49g
sugars25g
fibre0.9g
protein6g
low insalt0.8g
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Ingredients

For the cake

For the filling

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.

Goes well with

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    Rating: 5 out of 5.41 ratings
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