A scene-stealing Christmas dessert that's gluten free, gum free and FODMAP-friendly? Look no further than this banoffee cake courtesy of @georgeats!
350g fine white rice flour
300g caster sugar
1 tsp baking powder
1 tsp baking soda
Pinch of salt
400g full fat thick lactose free yoghurt
1 cup milk of choice
1 tbsp white vinegar or lemon juice
2/3 cups vegetable or sunflower oil
4 extra large eggs
2 tsp vanilla bean paste
For chantilly sweetened cream
400ml lactose free full cream
50-80g icing sugar
3 tbsp milk powder
200g light brown sugar
5100g salted butter
1/4 cup milk of choice
1 tsp vanilla bean paste
2 tbsp caramel
3-4 bananas (just ripe) sliced into coins
Preheat the oven to 180C/356F. Place an ovenproof dish or cake tin half filled with boiling water in the base of your oven. This will create a steamy environment to keep the cakes moist and prevent them browning too much.
Grease two 20cm cake pans (not spring form) with a small amount of oil and line them with baking paper.
Combine the flour, sugar, baking powder, baking soda and salt in the bowl of your KitchenAid. Use the paddle or whisk attachment on a low speed to combine.
In another medium mixing bowl, whisk together the yoghurt, milk and vinegar or lemon juice. The mixture should become smooth and thicker quite quickly.
Add the yoghurt mixture, eggs and vanilla bean paste to your KitchenAid. Beat the mixture on a low smooth until you have a smooth and fluffy batter, free of any lumps.
Divide the mixture between the two cake tins, then place them into the oven. Bake for 15 minutes, then swap them around in the oven (to account for any heat spots that might cook one cake more quickly) and bake for an additional 15-25 minutes. A baked cake should be well browned and not wobbly if you shake the cake tin. A skewer should come out clean. Set aside to cool completely.
To make the caramel combine the light brown sugar, butter and cream in a medium saucepan. Place it over a medium heat and whisk continuously for about 5 minutes. The mixture will first become smooth, then darken in colour. It should bubble up all over a couple of times. You can dip a small spoon in and allow to cool before rubbing a little between your fingers – there should be no undissolved sugar. If there is, put it back on the heat. If there isn’t, remove from the heat and allow to cool.
To make the cake soak, whisk all the ingredients together and set aside.
When ready to assemble, take your cooled cakes and place them on a flat surface. Get down to eye level with your cake and use a long knife to cut each cake evenly in half. I find it easiest to stick the knife in, then cut around in a clock-like motion. Trim the top of each cake so it will sit flat (the trimmings are the chef’s spoils).
Paint each piece of exposed cake with the cake soak. This will add flavour and keep it nice and moist.
Place the bottom piece of the bottom cake on your serving plate. Top it with 1/4 of the whipped cream, 1/4 of the caramel and 1/4 of the banana. Place the top of that cake on top (aligned with it’s bottom piece) and then repeat. Repeat again for the second layer of cake. If it’s hot out, transfer the cake to the fridge for 10-15 minutes to set the cream a little.
Top the cake with the remainder of the banana coins and caramel and serve. Cake keeps well in an airtight container in the fridge for a day or two.