Time for a sweet Friday treat!
I’m delighted to welcome Suzy Pelta as my guest blogger this week … And if you follow her excellent step by step tutorial I’m sure you’ll enjoy the end result.
“Hi, my name is Suzy Pelta, I am a keen home baker and a mummy to a 6 year old boy and twin 3 year old girls. On May 3rd 2012, I won Lorraine’s Cake Club Competition on ITV1′s ‘Lorraine’ Show with my original cake recipe of a chocolate and banana cake with peanut butter frosting! I believe in easy, fun, recipes with a bit of a twist, and in this post, I show you step by step how to make my winning cake and hopefully give you a few baking hints and tips along the way!
Chocolate & Banana cake with Peanut Butter Frosting
120g unsalted butter
100g dark chocolate
3 medium bananas
160g light brown sugar
Pinch of salt
2 large eggs
150g self raising flour plus 1 extra tablespoon (for the bananas)
For the icing you need:
150g smooth peanut butter
225g cream cheese
1 teaspoon of vanilla extract
300g icing sugar (sieved)
A few drops of whole milk
Method for cake:
1. Preheat the oven to 180 degrees C.
2. Butter and dust with flour, a 20cm deep round or heart shaped tin.
3. Mash the bananas and coat them with one tablespoon of flour.
4. Measure your butter into your saucepan and melt over a medium heat.
5. When melted, add the chocolate and take off the heat.
6. When both have melted, add the bananas and stir until incorporated.
7. Lightly beat the eggs.
8. Add the eggs with the sugar and salt. Mix.
9. Add the flour, a third at a time. Do not over mix, stop stirring as soon as the mixture comes together.
10. Put the mixture into your tin and put into the oven for 45 to 55 minutes depending on your oven. You may need to cover the top with tin foil after 25 minutes to stop it from over browning.
11. Your cake is done when a piece of uncooked spaghetti inserted into the middle of your cake comes out clean.
Note: Your cake may crack across the top (mine did!!) This is due to the high amount of liquid in the cake. Don’t worry. the icing will make it look pretty again!
Method for icing:
Once the cake is completely cold you can ice it. You can make the icing in advance and keep it in the fridge until you need it.
1. Stirring by hand- mix the peanut butter, cream cheese, vanilla and half of the sieved icing sugar (It is important to do this by hand because the cream cheese can split and go watery if over mixed).
2. Once mixed together, add the remaining sieved icing sugar a third at a time, followed each time by a drop of whole milk.
3. Taste the icing! Add more peanut butter if you like it. (I do!)
4. Mix until the icing sticks to the spoon but could be easily spread.
5. Put a blob of icing onto your cake plate and spread with a palette knife if you have one, if not a normal knife will be fine.
6. Stick your cake on to the blob!
7. Put a dollop of icing on the top of the cake, and working outwards, use your knife to spread the icing all over. (If you find you have cake crumbs in your icing, use your knife to pick them up and scrape them off onto the side of your bowl.)
8. To copy my way of icing: starting at the centre of the cake, use the back of a teaspoon to make a spiral effect.(Don’t worry if you make a mistake, you can just start over again!)
9. Using a clean piece of dry kitchen towel, wipe off any excess icing from the cake plate.
10. Decorate with crushed flake bars.
11. Finally ….. Eat, enjoy and relax!
For more information about Suzy and for more exciting and easy recipes…visit her blog www.suzypeltabakes.com
You can also follow Suzy on Twitter here