It looks like I severely underestimated how much time moving into a new house takes up even after you move. I’ve been so busy recently doing very grown up things like going to the tip on Saturdays, spending scary amounts of money on furniture and attempting to pick paint colours. I had some bananas that were slowly going brown in the fruit bowl so I decided that it was the perfect excuse to fit in some baking. My boyfriend is obsessed with Lotus Biscoff spread and he loves it on sandwiches with banana. He’s been working so hard recently that I wanted to combine those flavours into a cake for him to enjoy and so I created this Biscoff & banana cake!
To make the sponge I started by mixing together the butter, golden caster sugar and light brown sugar.
I added the eggs and vanilla extract and whisked them in, then I mixed in the mashed bananas. Finally I folded in the self raising flour and baking powder.
I divided the batter into three 8″ sandwich tins, and baked on 160C Fan/180C/350F/Gas Mark 4 for 25 minutes. I left them to cool completely.
For the biscoff buttercream I started by mixing together 300g butter with 600g icing sugar. I then added 540g Lotus biscoff spread and 6 tbsp double cream and mixed it well until smooth.
I put the first sponge on my turntable to start decorating, I spread on a layer of buttercream and smoothed it over.
Then I sprinkled on some crushed Lotus biscuits for extra crunch between the layers, I then did the same for the next layer and then topped it with the final sponge.
I covered the whole Biscoff & banana cake in a layer of the buttercream, then put it in the fridge for 30 minutes.
I took it out of the fridge and smoothed on a final layer of the buttercream, I used a palette knife to make it as smooth as I could all over. I refrigerated it again for 30 mins.
It was time to create the drip effect! So I tipped the Carnation caramel into a bowl and stirred it to smooth it out. I added 1 tsp salt to give it a salty kick, then put it in a piping bag.
This the first time I’ve made a ‘drip’ cake so I carefully piped blobs of the caramel on the edge of the cake, I was quite stingy with the amount as I knew it would carry on dripping more than I would realise. I then covered the whole top of the cake with a thin layer of the caramel. I put it back in the fridge for 15 minutes to firm up the caramel.
I put the rest of the biscoff buttercream in a piping bag and piped rosettes around the edge using my Wilton Number 6B Open Star tip. I then crushed up some more Lotus biscuits and filled the middle of the Biscoff & banana cake with crumbs. Finally I chopped some pieces of dairy fudge in half and placed them neatly on top of the buttercream.
And the Biscoff & banana cake was done! I was pretty pleased with my first ‘drip’ effect cake, as I think it does give a really professional finish. You just have to be as stingy as possible with the amount of caramel, so it doesn’t flood the cake. The cake was a huge hit at work, I had some lovely comments from my happy colleagues on both it’s looks and taste. The banana cake was super moist and full of banana flavour, the crunch between the layers gave the cake some added texture, and the buttercream was pure biscoff heaven!
I’m linking this Biscoff & banana cake recipe up with Cook Blog Share hosted this month by Hijacked By Twins, with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was making use of 4 ripe bananas languishing in the fruit bowl, and the fudge pieces were also left over from a previous cake decorating session, with Recipe Of The Week hosted by A Mummy Too, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Dessert Island Dish hosted by Good Egg Foodie.
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Biscoff & Banana Cake with Caramel Drizzle
For the sponge
- 360 g Butter or baking spread
- 150 g Golden caster sugar
- 150 g Light brown sugar
- 3 Eggs large
- 1 1/2 tsp Vanilla extract
- 4 Ripe bananas mashed
- 450g Self raising flour
- 1 1/2 tsp Baking powder
For the buttercream
- 600 g Icing sugar
- 300 g Butter or baking spread
- 540 g Lotus biscoff spread
- 6 tbsp Double cream
For the caramel drip
- 175 g Carnation caramel
- 1 tsp Salt
- 4 pieces of Dairy fudge
- 10 Lotus biscuits crushed
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins
To make the sponge mix together the butter, the golden caster sugar and the light brown sugar
Add the eggs, one at a time and mixing between each addition, then add the vanilla extract and whisked it in
Mix in the bananas, then fold in the self raising flour and baking powder
Separate the batter into the tins, and bake for 25 minutes or until a thin skewer inserted in the centre comes out clean. Turn out onto cooling racks and leave to cool completely
For the biscoff buttercream mix together 300g of the butter with the icing sugar. Then added the Lotus biscoff spread and double cream and mix it well until smooth
To decorate, put the first sponge on a turntable and spread on a layer of buttercream and smooth it over
Sprinkle some crushed Lotus biscuits over the buttercream layer, then add the second sponge and do the same, then top it with the final sponge
Cover the whole cake in a layer of the buttercream, using a palette knife to smooth it out, put it in the fridge for 30 minutes
Remove from the fridge and smooth on a final layer of the buttercream, again using a palette knife or scraper to make it smooth all over. Refridgerate again for 30 mins
Tip the Carnation caramel into a bowl and stir it to smooth it out. Add 1 tsp salt and put it in a piping bag
Carefully pipe blobs of the caramel around the edge of the cake so it drips down the sides, use less than you think as it will drip more than you expect and you can always add more. Then cover the whole top of the cake with a thin layer of the caramel and put it back in the fridge for 15 minutes
Put the rest of the biscoff buttercream in a piping bag and pipe rosettes around the edge using a Wilton Number 6B Open Star tip
Tip the remaining crushed Lotus biscuits into the middle of the cake
Finally, chop the dairy fudge in half and place them neatly on top of the buttercream
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