YOGHURT AND BANANA BUNDT CAKE WITH SALTED CARAMEL DRIZZLE

YOGHURT AND BANANA BUNDT CAKE WITH SALTED CARAMEL DRIZZLE

(Makes one medium sized cake – serving 12)

BANANA CAKE

200 g   butter at room temperature

200 g   castor sugar

3          eggs

4          ripe bananas, peeled and mashed with a fork

30 ml   lemon juice

350 g   cake flour

5 ml     bicarbonate of soda

10 ml   baking powder

2,5 ml  salt

250 ml vanilla full cream yoghurt

SALTED CARAMEL

150 g   castor sugar

150 g   soft brown sugar

150 g   golden syrup

200 g   butter

250 ml cream

5 ml     vanilla extract

5 ml     Maldon salt

METHOD:

• Preheat the oven to 180°C and grease a bundt cake tin very well.
• Cream together the butter and castor sugar until it is light and fluffy.Add the eggs one at a time and beat very well between each addition.
• Mix the mashed banana and lemon juice together and add to the creamed butter and sugar mixture.
• Sieve together the flour, bicarb, baking powder and the salt
• Add the dry ingredients and the yoghurt to the butter and banana mixture and mix gently to make the batter.
• Spoon the batter into the prepared bundt cake tin and bake in the oven for about 40 minutes 0R until a skewer inserted comes out clean.
• Cool for about 15 minutes in the tin before turning the cake out onto a cooling rack to cool completely.
• TO MAKE THE SALTED CARAMEL: Place all the ingredients, except the Maldon salt, into a medium sized saucepan and dissolve on low heat.
• Once all the sugar has dissolved,allow to boil until the mixture reaches 111°C.  Use a sugar thermometer. Remove from the heat and cool.  Once it has cooled you can mix in the salt
• TO ASSEMBLE:Place the cake on a serving plate and drizzle generously with the salted caramel. Serve with more salted caramel on the side