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linda lomelinos banana cake with bourbon caramel


I am obsessed with banana cake it is one of my favourites, I didn’t have enough granulated sugar so I used caster sugar and a mix of brown sugar and I think it made it super yummy. the recipe is from Linda Lomlino’s new book “my sweet kitchen”. I ordered it off amazon last week and I was so excited when it arrived. I had been waiting for it to be translated into English for ages. I went with banana cake as I had all the ingredients I needed in the cupboard so I chose this recipe to try first but I have book marked loads of others to try. I really enjoy bundt cakes as they are easy and don’t need frosting. I added some chocolate chips as well and it really was such a tasty cake. I wanted to also let you know that rakhee from box of spice and I have opened early registration for out second workshop, it is being held at a resort on the Kerala backwaters. this food photography and yoga retreat is being held between the 31st of July and the 4th of august. we will start our days with yoga which is hugely popular in this part of India then we will continue the days teaching food photography and styling. we will take a cruise on the back waters and have a chance to photograph the beautiful surroundings. early booking means you can get 10 percent off. for more information email harvestngather@gmail.com


banana cake

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 16 tbsp. or 2 sticks of butter  (I used 1 cup caster sugar and 1 cup soft light brown sugar)
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 4 very ripe bananas (21-23 ounces)

bourbon sauce

  • 2/3 cup muscovado sugar
  • 4 tbsp. unsalted butter
  • 1/4 cup plus 2 tbsp. whipping cream
  • 1/2 tsp salt
  • 1 tbsp. bourbon

to make cake.

preheat the oven to 180c 350f

grease a bundt tin and sift in some flour and tip it back out to make it non stick. in a bowl sift together the flour, baking powder and salt and set aside. in another bowl cream together the butter and sugar until soft and fluffy. add the eggs one at a time making sure that it is well combined before adding the next one, sift in the dry ingredients then add the sour cream and fold in. mash the bananas and mix in, pour in to prepared tin and bake for approx. 65 minutes. or until a skewer inserted comes out clean.

to make sauce

add the butter and sugar and heat over medium heat then add the cream and bring to the boil and let simmer for 2 minutes then add the bourbon and salt and pour into jug. pour over the cake and enjoy.


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