Happy 2013 everyone**! (a day late)I know it’s the 2nd of January today, but I spent the 1st of January in an exhausted, vaguely hungover fog. We had some friends over on New Year’s Eve and I cooked for most of that day. I made wild mushroom pizza, beetroot carpaccio, a moroccan pie and mini apple pies for dessert. Everything turned out great, but I decided against blogging about any of these recipes in the end. There was just no time to take pictures and write them up.
Which brings me to New Year resolutions. I thought I would share mine on this blog – just so I can look at this post in a few months and shame myself for not keeping them.
In no particular order…
I will exercise every day, even if it’s only for 10 minutes.
I will not drink alcohol 4 out 7 days a week (at least).
I will, WILL, will fix the kitchen this year. Somehow.
I will read manuals instead of filling them away and then forgetting where they are.
I will try to eat something other than baked goods.
I will improve my photography skills (and stop obsessing about my limitations).
** does anyone actually read this blog?
Today’s recipe is a request from my husband. He is not a cake fan. He does not not like chocolate. Or fruit. He will try most desserts under protest – with one exception. Banoffee pie. So this is for him.
For this cake I used the vanilla sponge recipe used previously on the Showstopper cake.
It really is a spectacularly soft, moist sponge – so good you could eat it unfilled/frosted and still enjoy it. I halved the recipe and baked it in one square 20cm/ 8 inch tin. The filling is simply whipped cream (1 carton double cream with about 100gr of icing sugar). I cut the cake in half and spread with some Salted Caramel sauce, added sliced banana and whipped cream. Then I drizzled some salted caramel sauce on top.
Salted Caramel Sauce
125ml / 1/2 cup water
200 gr / 1 cup caster sugar
120 ml / 1/2 cup double cream
120 ml / 1/2 cup créme fraiche
2 tablespoons cold unsalted butter
1 teaspoon maldon sea salt (or to taste)
Put the sugar and water in a deep and preferably heavy pan. Bring to the boil. Attach a sugar thermometer and boil until it reaches 150 C (300 F). Reduce heat slighlty. Meanwhile, in a separate pan, heat the cream to a simmer and set aside. When the caramel reaches 175 C (350 F) take it off the heat and add a quarter of the cream – be very careful it will bubble up violently! When it calms down a bit add the remaining cream, créme fraiche, salt and butter and whisk together. Cool before using. If the caramel sets simply reheat it slightly. You can skip the salt if you want plain caramel sauce.