Sunday is as good a day as any for baking a cake. As you now know, I like to bake (see the ultimate chocolate brownie recipe!) and I thought I would share today's creation with you!
Check out this delicious banana upside-down traybake that I have adapted to make a proper sandwich cake, the original 'Dulce and Banana' recipe by the beautiful ex-model Lorraine Pascale, and the method (whether you follow my changes or not) can be found here: BBC Good Food Lorraine Pascale's Dulce and Banana Cake.
I made a few adjustments, keeping it simple (and much cheaper) by;
exchanging the vanilla pod for 1/2 a teaspoon of vanilla flavouring,
using plain white flour instead of wholemeal flour,
not including ginger, cinnamon, pecans or calvados,
using a mixture of light and dark brown sugar (instead of just light),
and obviously I made it round and in to a sandwich cake instead of a rectangular traybake!
Since I decided to make it a sandwich cake we needed a filling for the middle and I mixed around 200g of unsalted butter and enough caster sugar to make it thick and sweet and then added lemon juice to taste, there was a little bit of this left over so perhaps try 100g or 150g of butter if you make it yourself! Send LIQUORICE a photo if you do!
I'm looking forward to cutting the cake later on...!