Cake is something of a ritual in our house. I make one every week and every week I ask J what type he would like. Usually I get the same response every time which is ‘whatever you think dear’. Occasionally I’ll try something new which will be greeted mostly by raised eyebrowed stares and J’s catch phrase ‘well I’m sceptical about it’ which is what everything new is greeted with these days.
But this one is one that does occasionally get requested – as of course it should in any house. Who wouldn’t be seduced by layers of flapjack sandwiching a lovely banoffee-esk combination of white chocolate, banana chips and walnuts topped with a gooey caramel!
This inspiration for this recipe came from the Outsider Tart cookbook – Baked in America, which is definitely up there in my top few baking books. The original version came from them with a combination of dark chocolate and pecans which although fantastic as it is I wanted something which celebrated the British summer a little more – And what says summer more than banoffee!
Us Brits are known for our obsession with the weather and this year has given us more to obsess over than usual! It’s been fantastic eating dinner outside every night and knocking up the most summery dishes in my repertoire and I wanted a cake that celebrated this as well. This began last week with a somewhat disastrous Mojito cake which shall not be discussed other than to say it was renamed Mojito mess! This weeks has been the perfect recovery – of course since then the weather has changed completely to a typical grey and wet British summer but never the less this cake remains delicious.
*For this recipe you will need a can of condensed milk that has been boiled to caramel – to do this completely submerge your unopened 397g can of condensed milk in boiling water in a large saucepan. Cover and simmer for about two hours, checking now and again that the water level has not dropped below the top of can and is still totally submerged. Remove from the water and allow to cool a bit before use – open the can and wonder at the glory of delicious science!!
150g Porridge Oats
225g Plain Flour
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
175g Brown Sugar
125g White Chocolate – either chips or chopped
75g Walnuts – Chopped
100g Dried Banana – Chopped
1 397g Can Condensed Milk – turned to caramel (see above*)
Oven 180C/350F/Gas 4 – Grease and line a 12x9x2 inch brownie tin with baking paper.
Combine all the base ingredients in a large bowl – mixing well for an even consistency. Press about half of the mixture into the bottom of the tin in a thin even layer. Bake for 10 – 12 minutes until slightly golden then leave to cool for 10 minutes.
Once cooled slightly sprinkle the chocolate, walnuts and banana chips over the top in a nice even
delicious layer. Then dollop your caramel over the top of the chocolate nut mix and with a knife attempt to spread over the top – get it as smooth as possible but don’t go all the way to the edges (or you’ll never get it out of the tin). Then take the remaining half of your flapjack mixture and sprinkle this over the caramel. Try to get as much coverage as possible and press down slightly to avoid a lot of loose crumbs.
Bake for 18 minutes until golden then allow to cool completely before removing from the tin and cutting into squares. This keeps in a sealed tin for at least a week.