Banana butterscotch cake

Method

• step 1

  Make the caramel: Dissolve the sugar and water over a low heat (never stir or it will crystallise). When dissolved turn up to a high heat and boil until it turns a golden dark brown (about 12minutes). Remove it from the heat, and slowly whisk in the double cream. Once all the cream is added return to a low hear and stir until combined and a caramel is formed. Allow it to cool and refrigerate for later

• step 2

  The cake: Heat oven to 200C. A blender is an easy way to make this cake. Add all the ingredients apart from the cream to the blender on a medium speed. Stop after 15 seconds, scrape the sides down, and blend again. While blending add the cream

• step 3

  Check the consistency. If it is uniformly soft but not liquidy then its perfect. Put the mix into the prepared round cake tins and bake for 20-25 minutes. Cool completely on a wire rack before cutting the cake into two halves with a serrated knife

• step 4

  Whisk the cream cheese until soft. Slowly pour and whisk in the refrigerated caramel. It should go a light and creamy toffee colour.

• step 5

  Blob just under half of your cream frosting on top of one of the cake halves. Put the top halve cake on top of the frosted half, and pipe pretty blobs around the edge of the cake. Smear the middle of the top cake with the remaining cream frosting.