Benjamina Ebuehi has created a hazelnut banoffee cake that is ideal for sharing with friends and family over the bank holiday weekend. This indulgent dessert combines the classic flavours of banana, toffee sauce, whipped cream and shaved chocolate with added nuttiness for a less sickly sweet treat.
The cake is made with roasted hazelnuts, dark brown sugar, ripe bananas and melted butter, baked in a 23cm x 33cm tin. A toffee sauce of dark brown sugar, butter, double cream and sea salt is prepared and half is spooned over the warm cake before cooling.
For the topping, double cream, soured cream, icing sugar and vanilla are whipped to soft peaks and spread over the cooled cake. The remaining toffee sauce is drizzled on top, and the cake is decorated with sliced banana, chopped hazelnuts and dark chocolate shavings.
This recipe makes a fun and over-the-top dessert that is perfect for a crowd. The combination of textures and flavours ensures it will be a hit at any gathering.
