Instructions
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- Pre-heat the oven to 180C/150Fan/350F/Gas mark 4. Grease and line two 20cm round cake tins with a depth of 5cm.
- Sift the self-raising flour, bicarbonate of soda, baking powder, cinnamon and salt in a medium bowl. Set aside.
- Beat the oil and sugar together and beat in the eggs one at a time until the mixture is well combined. Stir in the vanilla extract and mashed banana. Fold in the flour mixture and chopped mixed nuts until you have a fairly smooth batter (as smooth as a nutty can be!) with no visible streaks of flour.
- Pour the batter into the cake tins and bake for 30-35 minutes, or until the sponges are risen, springy and a cake tester emerges clean.
- Leave the cakes to cool in the tins for about 10 minutes before carefully turning the sponges out on to a wire rack. Leave to cool completely.
- For the caramel icing, cream together the soft butter and the icing sugar for about 5 minutes before adding the vanilla extract, the caramel sauce and 1 tablespoon of milk. Beat on high speed for another 5 minutes or until the buttercream is smooth and very fluffy. You might need to add a little extra milk if the buttercream is too thick.
- To decorate the cake, sandwich the sponges together with just under half the caramel buttercream. Frost the top and edges of the cake, then pour the 150ml of salted caramel sauce over the top of the cake, letting it drip down the sides. I used a small spatula to ease it over the sides. Finally, sprinkle over the chopped nuts, if using.
Go to the next page to get the Amount Per Serving
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