This two-layered cake is a bit of a show stopper as it looks like it has a ridiculously thick layer of vanilla cream cheese filling. The reality is that each of the two cakes form a peak when they cook, and when you invert one cake over the other (the base of one becoming the top of the cake), there's a gap which you pack out with the cream cheese filling. The salted caramel drizzle contrasts with the rich filling and the walnuts remind me of banana cakes I made as a child sprinkled with chopped walnuts.
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10
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Peter Gordon's Layered Banana Cake
Cake
Vanilla Cream Cheese Filling
Salted Caramel Drizzle
Cake
- Preheat oven to 170°C Fan Bake, place one shelf near the bottom and the other just over halfway up.
- Line the bases of 2 x 26cm cake tins with baking parchment – don’t grease them. If your tins are a little smaller or larger they will still work – just adjust cooking time.
- Cream butter and sugar using a stand or handheld mixer until light and fluffy, around 6 minutes – it’ll remain a little granular as the sugar won’t dissolve as caster sugar does.
- Beat in eggs one at a time, scraping down bowl after each addition.
- Beat in the banana in four stages – don’t worry if it looks curdled.
- Heat the milk till almost boiling then stir in the baking soda, and slowly mix into the batter.
- Gently mix the sifted flour and baking powder into the batter.
- Divide between your cake tins and smooth the top.
- Bake 50 – 60 minutes until cooked – a skewer inserted into the centre should come out clean.
- Place the cakes on a cake rack to cool in the tins for 15 minutes.
- Remove from the tins and peel the baking parchment off then leave to cool completely – you can place in the fridge at this point to make them cool more quickly.
Vanilla Cream Cheese Filling
- Beat butter, cream cheese and vanilla using the paddle of your mixer 2 minutes.
- Add the icing sugar ¼ cup at a time until fully incorporated – adding it slowly prevents it from flying all over your kitchen bench.
- Beat until light and fluffy, about 4 minutes.
Salted Caramel Drizzle
- Place the sugar in a medium pan (make sure it’s dry and has no oily residues) and put over medium heat, don’t stir it.
- Eventually, the sugar will begin to melt, at which point increase the heat a little and gently shake the pan keeping it level on the hob until some of the sugar begins to change colour and caramelise.
- Using a long-handled metal spoon (so you don’t burn yourself) you can gently give it a stir to ensure it cooks evenly and is now a deep golden colour.
- Take off the heat and add the salt and butter and carefully stir it – it will bubble up so take care.
- Once the sizzling lessens, put back on medium heat and add 1/3 the cream, stirring as you do, and bring to the boil.
- Slowly add the remaining cream, stirring as you do, and bring to the boil, you don’t want any lumps.
- Lower heat to medium and cook 4 - 5 minutes to reduce the sauce and thicken it.
- Pour into a clean bowl and leave to cool to room temperature, then place in the fridge 15 minutes before pouring on the cake – if it’s too hot it will melt the cream cheese filling.
To Assemble
- Place one cake on your platter, spoon 2/3 of the vanilla cream cheese filling on and spread out to the rim of the cake.
- Spread the remaining 1/3 of the filling on the top of the other cake then flip it over and sit on the base cake.
- Gently press down and use a spatula to smooth the filling.
- Place in the fridge for 30 minutes to let the filling form up before glazing the cake.
- Pour the cooled salted caramel onto the centre of the cake and use a spatula to push it gently to the outside, making sure it runs over the top and drizzles down the sides.
- Scatter the walnuts on the top.
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
Cheese & Culinary
Anchor Cream Cheese Original
Anchor Cream Cheese Original is a smooth mix of fresh cream and milk. Velvety and versatile, it’s ideal in both savoury and sweet kitchen creations – and perfectly delicious on its own as a simple spread.
- Cooking and baking
Unit Sizes: 250g
Fresh Milk
Anchor Blue™ Milk
Not only does Anchor Blue™ Milk have a delicious, full-bodied taste, it’s packed with natural goodness important for supporting your health.
- Cooking and baking
- Full body taste
Unit Sizes: 300ml, 1L, 2L, 3L bottles
