The Australian Womens Weekly Food — Issue 27 2017

AWW FOOD • ISSUE TWENTY SEVEN

BANANA COFFEE CAKE

WITH SALTED CARAMEL

FROSTING

PREP + COOK TIME 3 HOURS
(+ REFRIGERATION & COOLING) SERVES 12

395g can sweetened condensed milk
300g butter, chopped, softened
¾ cup (165g) firmly packed
brown sugar
2eggs
1½ cups (225g) self−raising flour
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1½ cups (360g) mashed ripe banana
(see tip)
½ cup (120g) sour cream
1 cup (100g) walnut halves, roasted,
chopped
3 teaspoons instant espresso coffee
granules
¼ cup (60ml) boiling water
1 teaspoon sea salt flakes

1 Preheat oven to 220°C/200°C fan.

Grease a deep 20cmround cake pan;

line base with baking paper.

2 Pour condensed milk into a 2−litre

(8−cup) ceramic ovenproof dish. Cover

dish with foil;crush excess foil upwards.

Place ceramic dishin a larger baking

dish; add enough boiling water

to the baking dish to come halfway

up the side of the ceramic dish. Bake

for 1 hour. Stir the mixture; cover,

bake for a further 30 minutes or until

mixture is a golden caramel colour,

adding extra boiling water to baking

dish as needed to maintain water level

during baking. Remove ceramic dish

from water. Whisk in 170g of the butter,

piece by piece, until melted and

caramel is smooth. Cover; refrigerate

for 1 hour, stirring occasionally until

mixture is cold and firm.

3 Reduce oven temperature to

180°C/160°C fan.

Mum’s The Word Entertaining

4 Beat remaining butter and the

sugar in a small bowl with an electric

mixer until pale and fluffy. Beat

in eggs, one at a time, until just

combined. Transfer mixture to a large

bowl. Stir in sifted dry ingredients

with mashed banana, sour cream,

nuts and combined coffee and water.

Spread mixture into pan.

5 Bake cake for 1 hour or until a

skewer inserted into the centre comes

out clean. Stand cake in pan for

5 minutes before turning, top−side

up, onto a wire rack to cool.

6 Beat cold caramel mixture in

a small bowl with an electric mixer

for 1 minute or until paler and fluffy.

Spread caramel frosting on top of

cooledcake. Just before serving,

sprinkle with salt.

“The trick I use when I’ve forgotten to soften

butter for cakes is to grate it on the coarse holes

of a box grater for instantly soft butter.”

Sophia Young, Style Director, AWW Cookbooks

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