A luxurious recipe for upside down banana cake with a brûlée topping, served with a delectable fudge sauce…
Caramel Sauce Base:
80 gr butter
3/4 cups brown sugar
5 ml vanilla essence
4 large bananas cut lengthwise
1 cup stoneground flour
5 ml ground cinnamon
5 ml ground ginger
1,5 cups castor sugar
2 teaspoons baking powder
120 gr soft butter
2 large eggs
150 ml natural yogurt
roasted coconut flakes to serve
roasted almond flakes to serve
Fudge Sauce to serve (optional):
4 tablespoons butter
1 cup brown sugar
3/4 cups cream
1 teaspoon vanilla essence
Preheat the oven to 180 degrees Celsius and prep a standard cake pan with nonstick spray. Cut out parchment paper and line the bottom of the cake tin.
First off, make the caramel sauce that will be the base of your upside down cake. Heat the sugar and butter until melted and incorporated. Boil for a few minutes, remove from heat and add the vanilla essence. Mix well.
Spread the caramel sauce on the base of the cake tin, covering the bottom.
Next, arrange your sliced bananas face down in the caramel layer.
For the cake, Place all the ingredients in a mixing bowl of an electric mixer and mix the batter on low speed until the batter is smooth and incorporated.
Carefully pour the cake batter over the sliced bananas, and bake in the oven for 40 – 45 minutes.
Remove from the oven and leave to cool before removing the cake. Once cooled, flip the cake tin over on your cake stand and carefully remove the baking paper.
You can now use your blowtorch to caramelize the sugar (you can add more sugar if you so wish on top of the cake) for a brulee topping.
For the fudge sauce: In a small saucepan, heat the butter on medium heat until melted then add the sugar.
This mixture will look lumpy, but after a few minutes the sugar will dissolve and will start to caramelize. This can take up to 8 minutes.
When the sugar turns a golden amber colour, remove from heat and gently add the cream – be careful it can splatter quite furiously – and the vanilla essence. Mix well.
Garnish your cake with almond flakes and coconut flakes, or edible flowers. Can keep in a fridge for up to a week.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.