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Verjuice
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Banoffee Cake
A moist banana cake with chunks of chewy toffee topped off with a sweet crunchy crumble. Serve with caramel sauce and plenty of clotted cream.
Ingredients
1 cup plain flour
1/2 cup muscovado sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
50 grams hard toffee, roughly chopped (such as Wethers original)
1/4 cup olive oil
1 egg
1 mashed banana
¼ cup sour cream
For topping
1/4 cup rolled oats
1/4 cup desiccated coconut
1/4 cup plain flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
35 grams butter
1 tablespoon golden syrup
1/4 teaspoon baking soda
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Method
Preheat the oven to 160°C/320°F.
Combine all topping dry ingredients in a bowl.
Melt the topping butter and golden syrup in a medium saucepan.
Remove from heat.
Add the baking soda and stir together until it foams up.
Mix until all ingredients are coated well & set aside.
For cake combine the flour, sugar, baking powder, baking soda, salt and the toffees in a large bowl.
In a separate bowl whisk the oil, egg, banana and sour cream together.
Pour egg and banana mixture into the flour mixture and mix well.
Pour into a greased cake tin.
Sprinkle topping evenly over batter, do not press in.
Bake 20 minutes then cover with foil and back for a further 30 minutes or until a skewer comes out clean.
Allow to cool before turning out, serve with caramel sauce.
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