One recipe I've been dying to try out ever since I bought the cook book is the Nutella banana cake by The Caker.
I've been a fan of Jordan and her amazing cake creations from The Caker for quite a long time but never managed to find an opportunity to get a slice of her cake!
I was lucky enough to attend the launch for The Caker's book launch and finally got to try some of her delicious baking.
Needless to say, the baking was delicious. I tried a raspberry coconut macaroon, peanut butter and jelly cupcake and a dark chocolate and pistachio cupcake. All tasted amazing, so naturally I bought a copy!
This recipe has been on my radar since before the book launch, I regularly head over to her site to ogle the delicious cakes!
With delicious and different recipes like pinot noir chocolate cake, earl grey tea cookies and chai latte cake with condensed milk icing I can't wait to try them all out!
What I like about this recipe is that it is two cake batters mixed together, banana and Nutella and you can really taste both with each bite. It tastes even better when smothered in Nutella, but lets face it, what doesn't!
Nutella Banana Cake
Recipe recreated from The Caker with permission
Banana Cake Batter
125g Butter, softened
125g Caster Sugar
1 t Vanilla
2 Ripe Bananas, mashed
1 t Baking Soda
2 T Milk, boiled
1 t Cinnamon
Nutella Cake Batter
1/2 C Nutella
Dash of Milk
For the icing:
- Preheat oven to 180 degrees C and line two 6" tins with baking paper.
- Cream butter and sugar until light and fluffy, about two minutes.
- Add vanilla and eggs, beating well after each addition.
- Add mashed banana and mix until well incorporated.
- Boil milk by placing in a cup and microwaving for approx. 30 seconds.
- Dissolve the baking soda in the milk, it will froth up, add this to the mixture and stir in until incorporated.
- Sift flour and cinnamon into mixture and fold in carefully, taking care not to over mix.
- In a separate bowl, combine Nutella, egg and flour and mix until smooth.
- Add milk to mixture to thin it out a little, I added about a tablespoon in total.
- Pour banana batter into cake tins and pour Nutella batter over top.
- Using a knife, swirl the batters together slightly.
- Bake for approx. 35 minutes or until a skewer inserted comes out clean.
- Leave to cool in tins for 5-10 minutes before removing and cooling on a rack.
- Once completely cool, cut the tops off both cakes, sandwich together with a thick layer of Nutella and ice the top with more Nutella.
All up I used a 220g container of Nutella, 1/2 a cup in the batter and the rest on the middle and top of the cake. You could also ice the sides but I liked the rustic look the cake had with the sides showing.
The original recipe is for one 9" cake, you can bake this for approx. 45 minutes then ice the entire cake with Nutella.
With about four assignments on the go at the moment I can definitely keep busy these uni holidays. I've worked out that baking is great for procrastinating, dishes...not so much!
One great thing about my holidays is that Mr S decided to take time off too, so even though I'm keeping busy it has been nice to spend time together each day. Most nights we're watching movies and take turns picking what to watch, tonight is my pick - Twilight Breaking Dawn Part 2! Oh yeah!
Congratulations to Shima who has won herself a copy of The Caker's cookbook.
Jordan is giving one lucky Lydia Bakes reader a copy of her fabulous cookbook. All you have to do to get in the draw is head over to The Caker's website and leave a comment below telling me which is your favourite flavour cake. Please include your name and email address in the comments below.
Good luck! The winner will be picked at random using the randompicker.com generator and notified on Facebook on the 2nd of May 2013. Entries only open to New Zealand residents.