Delia-ish banoffee cheese cake with toffee sauce
For the base:
2 oz (50g) pecan nuts
4 oz (110g) gluten free digestive biscuits
1½ oz (40g) melted butter
For the filling:
3 medium-size ripe bananas (8 oz/225g peeled weight)
1 tablespoon lemon juice
3 large eggs
12 oz (350g) mascarpone cheese
1 x 200 g tub fromage frais (8% fat) or 150g of natural fromage frais with 0.1% fat mixed with 50mls of lacto free cream
6 oz (175g) caster sugar
For the sauce:
2 oz (50 g) butter
3 oz (75 g) soft brown sugar
2 oz (50 g) granulated sugar
5 oz (150 g) golden syrup
5 fl oz (150 ml) double cream lacto free
a few drops of vanilla extract
For the topping:
3 medium-size ripe bananas
2 tablespoons lemon juice
Pre-heat the oven to gas mark 6, 400ºF (200ºC).
Begin by toasting the pecan nuts. Place them on a baking tray and bake in the oven for 7 minutes until lightly toasted or, if you watch them like a hawk, you can toast them under a grill. Chop them quite small. Put the biscuits in a polythene bag, lay them flat and then roll them with a rolling pin to crush them coarsely. Tip them into a bowl and add the melted butter and the nuts. Mix them well then press all this into the cake tin and pre-bake the base in the oven for 10 minutes. Now lower the temperature to gas mark 2, 300ºF (150ºC).
For the filling, first blend the 3 bananas and lemon juice in a food processor until smooth, then simply add all the rest of the filling ingredients. Blend again then pour it all over the biscuit base and bake on the middle shelf of the oven for 1 hour. Turn off the oven and leave the cheesecake inside to cool slowly until completely cold; this slow cooling will stop the cheesecake cracking.
To make the sauce, place the butter, sugars and syrup in a saucepan and, over a very low heat, allow everything to dissolve completely. Let it cook for about 5 minutes. Pour in the cream and vanilla extract and stir until everything is smooth, then add the rest of the chopped pecan nuts. Remove it from the heat and allow it to cool completely before pouring it into a jug ready for serving.
When you are ready to assemble the cheesecake put the 2 tablespoons of lemon juice into a bowl. Slice the remaining bananas at an oblique angle into ¼ inch (5 mm) slices, and gently toss them around to get an even coating of juice. If you like you can spoon a small circle of sauce into the centre, then layer the bananas in overlapping circles all round it. Serve the cheesecake cut into slices with the rest of the sauce handed round separately
The weekend turned into a bit of a cake-fest as Gem made me a Gluten free chocolate Birthday cake with giant chocolate buttons which was lush! She has promised me the recipe so I will post it when I get it!
|My amazing Birthday Cake made by Gem|
On returning to the back of beyond we got a rather large present with our usual egg order from Lavender Cottage; The largest hen egg I have ever seen! It weighed in at a whopping 122g, literally double the weight of a normal egg and I feel sorry for the poor hen who laid that without pain relief!!!
|super sized egg!|