Thursday, 20 September 2012

Very Sticky Upside-down Banana Ginger Cake

Here is a banana cake with a bit of attitude. 2 whole bananas are in a cake without being mashed. 
So if you like banana, this is your cake. :)   
Making caramel is a really tricky job and I made a very sticky mess in a sauce pan the first time I tried it. Unfortunately most of the unsuccessful caramel went down the sink :(   I think the key to making a good caramel is the timing.  You need patience to wait for the sugar to melt and quick action when adding water at the right time. When you have made a good runny caramel to cover the bottom of the cake tin, you are almost there. Making the sponge is the easy bit.  

Ingredients 
  • 200g plain flour 
  • 150g soft brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 80ml vegetable oil
  • 150ml milk
  • 1 egg
  • 2 Bananas sliced
  • Caramel: 85g Caster sugar + 1 tablespoon water
Method
1.     Preheat oven to 170 °C.  Place greaseproof paper at the bottom of the cake tin.

2.     Mix the dry ingredients in a bowl.

3.     Mix the wet ingredients in a separate bowl.

4.     Stir the wet mixture into the dry mixture. Mix everything together gently.

5.     Make caramel sauce: 
    •  Warm the pan gently over a medium heat for a few moments then place white caster sugar in the pan, still over a medium heat. Leave the sugar and keep an eye on it, until it begins to melt. After about 5 minutes the sugar will start to melt and turn liquid around the edges.  Do not stir.
    •  Give the pan a good shake and leave it again until about a quarter of the sugar has melted. Using a wooden spoon, give it a gentle stir and continue to cook until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – a dark amber colour.
    •  Take the pan off the heat and add 1 tablespoon of tap-hot water – the caramel will splutter and steam so protect your hands with a cloth and take care. Stir well – you may need to return the pan to a gentle heat to re-melt any lumps of caramel that have formed. The caramel is now ready to use.


6.     Pour the caramel sauce into the cake tin.

7.     Place the sliced banana and then pour the cake mixture on top.

8.     Bake in the pre-heated oven for about 40 minutes. When the cake cools down turn the cake tin upside down and gently peel away the greaseproof paper.