Banoffee Sponge Cake

Here is a recipe that I’ve been asked to give out on numerous occasions. This recipe for a banoffee sponge cake apart from being simply delicious also makes an imposing centre piece for your teas, should you like to lay a table.

The Banoffee we are used to having in restaurants is presented over a biscuit base but the rest of the recipe remains the same.

Here is what you need for the sponges
5 eggs
300g sugar
300g self-raising flour
300g melted STORK margarine

1. beat the eggs and the sugar together with an electric beater
2. in the meantime, melt the margarine.
3. with the motor running, add the margarine to the egg mixture
4. next fold in the flour
5. Now pour the mixture into 2 cake tins about 20cm in diameter and bake in a pre=heated oven at 160C for about 25mins

For the Toffee
100g sugar
75g Stork margarine
125g Double cream
You will also need
2 medium bananas
250ml double cream

1. Whilst the cakes are baking, make the toffee. Place the sugar in a thick bottomed pot and heat gently without stirring. Once the sugar turns a light brown stir slightly to make sure that all the sugar caramelises.
2. Once all the sugar has caramalised, now add the margarine and mix until it is completely melted.
3. beat in the cream and once a toffee consistency is achieved, remove from the heat.

To assemble the banoffee cake, place one of the cakes on a cake plate. Now in another bowl, whip the 250ml double cream and spread it over the cake. Now place the banana slices over the cream and cover with the second cake. Pour the toffee sauce over the cake and allow it to drizzle all over the top and the sides.

This cake need to be stored in the fridge and is best eaten within a maximum of 3 days.

April Newsletter

Easter is now around the corner and I will be having a small number of Figolli on sale this year. Should you like to order any, please email me on concita@demicoli.com . My Figolli are made with pure almonds, coated in chocolate and decorated with almonds. Each sells at EUR6.00

This month I am also placing my strawberry cakes back on the menu; namely, the Hazelnut Meringue (picture above) and the Strawberry flan (below). Visit my list of cakes on my blog.

I am also pleased to inform you that I have finally concluded arrangements on my cooking course. This 8 week course will run from the 21st April till the 9th June, 2009 (every Tuesdays). The course will be held at the Domestica Showroom in Msida between 6pm and 8pm. For those of you who have little children, babysitting services will also be provided. Email me on concita@demicoli.com to book your place.

For those of you who have been asking for my TV recipes, I shall soon be uploading them all on my blog. In the meantime, you can view the ones I make on Net TV, Fil Kcina Ma' Christine on the maltarightnow website; whilst the PBS recipes I make on BONGU are available on their website

Finally I would like to remind you all about this weekend's activity at Villa Arrigo in Naxxar. A Toon tea-party is being organised in aid of World Water day on Sunday 22nd March from 2pm till 6pm. Entrance fee is EUR10.00 for adults but children go in free. The day is packed with fun activities for your children such as go-carting, face painting and a chocolate egg-hunt to name a few! My cakes will also be on sale on the day so I hope to see you all there.

Hot Cross Buns

Hot cross buns are English sweets which now now form part of the Lenten sweets on display in most shops. Hot Cross buns are sweet bread with raisins and decorated with a cream cross at the top. The method of making these buns is very similar to making bread since these too need proving before baking.

With the weather settling down to longer days with less rain, I am sure that most of you are organising picnics or BBQs to make the most of the weekends. This recipe is ideal to prepare and pack-up for a picnic. Home-made Buns are nutritious and being slightly sweet are the ideal treat for tea time!

The process of making these buns is long due to the fact that the buns need to rest, but other than that, there is little work to prepare them, so give this recipe a try this weekend!
Here is what you will need to make around 16 buns:

For the Buns
500 gr. Plain flour
1 ½ teaspoon salt
75 gr. sugar
11g dried instant yeast
100 ml milk – luke warm
200ml water – luke warm
150 gr. sultanas
Grated zest of 2 oranges
80 gr. mixed peel (optional)
2 teaspoons ground cinnamon
For the Cross
4 tablespoons plain flour
1 tablespoon sugar
3-4 tablespoons water
For the glaze:
100 gr. sugar
100 ml water

Start off by making the dough. First, place the flour, salt, sugar and yeast together in a bowl. Mix the ingredient together and whilst doing so, drizzle the water and milk until your mixture forms a dough.
Place the dough on a floured surface and knead well (with your hands) for about 5 minutes then set aside and allow the dough to rest in a warm place for about 1 hour.
Once your hour has passed, place the dough back onto your working top and knead in the sultanas, mixed peel, orange zest and cinnamon. Knead again and set aside for another hour.
Once the dough has rested, prepare your baking dish and divide the dough into small buns, you should be able to make around 16 buns. Place the buns on a baking tray and allow them to rise again for about 30 mins.
In the mean time, prepare your cross mixture. Place all the ingredients in a bowl and mix well until you have achieved a thick paste or a soft dough. Place the cross over the top of the buns and set aside until the full 30 minutes are up. Place the buns in a preheated oven at 180°C and bake for about 25 minutes or until golden brown. Whilst your buns are cooking, prepare the glaze by mixing the sugar and water.
Now, keep a pastry brush handy and once the buns are out of the oven glaze immediately.
As the name suggested, Hot cross Buns are best served warm, however can be reheated in a microwave for a couple of seconds. You can also toast them slightly and fill with jam, marmalade or simply butter!