Rachel Allen: Iced Banoffee Cake
- 3 bananas
- 800ml (1 pint 9fl oz) vanilla ice cream, slightly softened
- grated chocolate, to serve
For the base
- 200g (7oz) digestive biscuits
- 75g (3oz) butter, melted
For the toffee sauce
- 75g (3oz) butter
- 50g (2oz) brown sugar
- 90g (3½ oz) golden syrup
- 30g (1¼ oz) plain flour
- 75ml (3fl oz) regular or double cream
- 75ml (3fl oz) milk
- Put the base of a 23cm (9in) springform cake tin upside down in the tin (so that the lip of the base is facing down) and secure the clasp. This will make it easier to slide the cake off the tin base when it’s ready to serve.
- Put the biscuits in the bowl of a food processor and whiz to the consistency of coarse breadcrumbs (or place in a plastic bag and bash with a rolling pin). Place the crumbs in a bowl, add the melted butter and mix well, then tip into the tin. Press firmly into the bottom of the tin to create an even layer, then flatten the surface and place in the fridge while you make the toffee sauce.
- Melt the butter in a saucepan over a medium heat. Add the brown sugar and golden syrup and bring to the boil, then add the flour and whisk the mixture over the heat until it is smooth and thickened. Next, pour in the cream and milk, whisking all the time, and continue to boil, while whisking, for another 2 minutes until thickened. Take off the heat and set aside to cool slightly.
- Peel the bananas and cut into slices 5mm (¼ in) thick, then lay evenly over the biscuit base. Once the sauce has almost cooled, pour it over the bananas. Place in the freezer for 5-10 minutes and take out the ice cream to soften slightly. Spread the slightly softened ice cream over the toffee sauce to cover it completely, then return to the freezer until the ice cream is firm.
- When ready to serve, scatter the cake with the grated chocolate and cut into slices. Serve straight away.