Upside Down Brûlée Banana Cake
A luxurious upside down Banana Cake with a brûlée topping served with a delectable fudge sauce and topped with almonds and coconut flakes.
Upside Down Brûlée Banana Cake A luxurious upside down Banana Cake with a brûlée topping served with a delectable fudge sauce and topped with almonds and coconut flakes. |
| Servings | Prep Time |
| 8servings | 10min |
| Cook Time |
| 60min |
|
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Ingredients
Caramel Sauce Base
- 80gr butter
- 3/4cups brown sugar
- 5ml vanilla essence
Cake Batter
- 4large bananascut lengthwise
- 1cup stoneground flour
- 5ml ground cinnamon
- 5ml ground ginger
- 1,5cups castor sugar
- pinch salt
- 2teaspoons baking powder
- 120gr soft butter
- 2large eggs
- 150ml natural yogurt
- roasted coconut flakesto serve
- roasted almond flakesto serve
Fudge Sauce to serve (optional)
- 4tablespoons butter
- 1cup brown sugar
- 3/4cups cream
- 1teaspoon vanilla essence
Instructions
- Preheat the oven to 180 degrees Celsius and prep a standard cake pan with nonstick spray. Cut out parchment paper and line the bottom of the cake tin.
- First off, make the caramel sauce that will be the base of your upside down cake. Heat the sugar and butter until melted and incorporated. Boil for a few minutes, remove from heat and add the vanilla essence. Mix well.
- Spread the caramel sauce on the base of the cake tin, covering the bottom.
- Next, arrange your sliced bananas face down in the caramel layer.
- For the cake, Place all the ingredients in a mixing bowl of an electric mixer and mix the batter on low speed until the batter is smooth and incorporated.
- Carefully pour the cake batter over the sliced bananas, and bake in the oven for 40 – 45 minutes.
- Remove from the oven and leave to cool before removing the cake. Once cooled, flip the cake tin over on your cake stand and carefully remove the baking paper.
- You can now use your blowtorch to caramelize the sugar (you can add more sugar if you so wish on top of the cake) for a brulee topping.
- For the fudge sauce: In a small saucepan, heat the butter on medium heat until melted then add the sugar.
- This mixture will look lumpy, but after a few minutes the sugar will dissolve and will start to caramelize. This can take up to 8 minutes.
- When the sugar turns a golden amber colour, remove from heat and gently add the cream – be careful it can splatter quite furiously – and the vanilla essence. Mix well.
- Garnish your cake with almond flakes and coconut flakes, or edible flowers. Can keep in a fridge for up to a week.