Lemon and Candy Banana Layer Cake with Speculoos Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup superfine caster sugar (plus extra for sprinkling)
- 1 unwaxed lemon (finely grated zest)
- 4 eggs
- 2 cups self-rising flour (sifted)
- For the filling
- ½ cup Lemon curd
- 6 foam banana candy (finely sliced)
- For the sauce
- ½ cup milk
- ¼ cup dark brown sugar
- ½ tsp ground cinnamon
- 6 ozs speculoos Cookie (roughly broken)
- 0.333 cup vegetable Shortening (melted)
- ½ tsp lemon juice
- 1 pinch salt
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 20cm|8" loose-based cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the lemon zest and eggs, one at a time, beating well to combine. Add the flour and mix well.
3.
Spoon into the tin and sprinkle lightly with caster sugar. Bake for 45-50 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the filling: mix together the lemon curd and candy bananas.
5.
Cut the cake horizontally in two and sandwich together with the lemon curd mixture.
6.
For the sauce: heat the milk in a pan until lukewarm. Remove from the heat and whisk in the sugar until fully dissolved.
7.
Add the biscuits and leave to stand until completely softened, whisking to break down any large chunks.
8.
Put into a food processor and with the food processor running, slowly drizzle in the melted shortening. Add the lemon juice and salt and process for a few seconds until combined. Serve with the cake.
