Cake Archives • Mushroompride

Blueberry Bundt Cake – Delishar

It’s been a while since I used my bundt pan. Therefore, I took it out to show it a little love by baking this super simple one bake. All you really need is your mixing bowl, and a measuring cup for your wet ingredients. Pour your wet ingredients into your dry, then fold in blue berries, and you are done! So simple, anybody can do it!

I love my bundt pan for obvious reasons. It makes every cake that comes out from it so pretty, effortlessly. And I meant it when I say, every single one of them has turned out gorgeous. Whip up a simple drizzle of icing sugar and milk, then drizzle it over your cake for that extra touch. Totally optional though, the cake on it’s own was more than good enough.

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I love the gooey blueberries bursting with goodness in the cake. It makes the cake filled with pockets of oozy blueberry jam like filling. Very yum!

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Blueberry Bundt Cake

Sharon of Delishar

Cake

3 cups plain flour
1-1/3 cups sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup veg oil
3 eggs 60g
2 cups blueberries
1 tbsp vanilla bean paste / extract

Drizzle/glaze

1 cup icing sugar
2-3 tbsp milk

Cake

Preheat oven to 175C.
Lightly grease your bundt pan
In a mixing bowl, add flour, sugar, salt, baking soda, and baking powder.
Mix to combine.
In a measuring cup, mix together oil, buttermilk, eggs, and vanilla extract until combined.
Drizzle in wet ingredients into dry ingredients with mixer on medium low speed.
Mix until just combined.
Fold in blueberries.
Transfer batter into bundt pan.
Bake for 60-70 minutes, or until skewer comes out with few moist crumbs or clean.
Let cool in pan for 10 minutes, then flip on to wire rack to cool completely.

Glaze/drizzle

Mix icing sugar with 2 tbsp milk.
Add more milk 1 tsp at a time until desired consistency.
Drizzle over cooled cake.

Make buttermilk by adding 1 tbsp vinegar or lemon juice into 1 cup milk.
Set aside for 5-10 minutes for it to curdle.
Adapted from allrecipe.com

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Triple Chocolate Banana Cake – Delishar

I wanted to bake something easy, as a treat for the girls and the husband. Banana cakes / breads have always been a winner in the Kay household. Easy to make, plus it always turns out moist, and deliciously good. Here are some of my previous banana bakes:

Spongy Banana Cake
Chia Seeds Banana Bread
Banana Honey Chia Cake
Moist Banana and Chocolate Chips Bread
Chocolate Malt Avocado Banana Bread
Healthy Wholemeal Banana Chocolate Bread

At first, I was thinking of making a chocolate pound cake. However, I didn’t want to use that much butter, and the ripened bananas on the counter seems to be calling out my name, begging to be used. Didn’t take much persuading to decide of making this recipe. Super moist banana bread with tonnes of melted chocolate with each bite. So so sinfully good, I tell you! And easy to make to0!

I made a double batch of ganache that day and I didn’t want it to go to waste. So I baked another batch for my helper’s cousin in a 7 inch cake tin, divided it so I got 2 layers. Iced the middle with Nutella, layered sliced bananas, then poured ganache over the cake, and garnished it with some chopped walnuts. Simple Chocolate Nutella Banana Cake done. 🙂

triple chocolate banana cake 2

triple chocolate banana cake process

Triple Chocolate Banana Cake

Delishar

Makes a 9×5 loaf pan

Chocolate banana cake

1 cup all purpose flour
1/2 cup good quality cocoa powder I used valrhona
1 tsp baking soda
1/4 tsp salt
1 tbsp espresso powder optional
1 cup mashed ripe banana about 3 medium banana or 2 large
1/2 cup vegetable oil
1/4 cup greek yoghurt or plain yoghurt
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract or vanilla bean paste
1 cup semi sweet mini chocolate chips

Ganache

100 g dark chocolate chopped
100 ml heavy cream

Chocolate banana cake

Preheat oven to 180C/350F.
Grease and flour your loaf pan.
In a bowl, whisk together flour, baking soda, cocoa powder, and salt.
In another bowl, whisk together sugar, oil, yoghurt, bananas, egg, and vanilla.
Add dry ingredients into wet, and mix until just combined.
Fold in chocolate chips.
Bake for 55-60 minutes or until skewer comes out mostly clean or with few moist crumbs.
Cool in pan for 10 minutes before unmoulding and cool completely on wire rack.

Ganache

In a sauce pan, bring cream to a simmer.
Then remove from heat and add chocolate.
Allow to stand for a minute or two, then whisk until combined and smooth.
Cool ganache completely for it to thicken before drizzling over cake.

triple chocolate banana cake

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Carrot Cake with Cream Cheese Frosting – Delishar

Made this 3 weeks ago to celebrate the husband’s birthday. I actually got my heart set on making him a chocolate ombre cake with salted caramel frosting. Whenever I ask the husband what his preference will be, his answer will always be, “Everything is fine :)”. So I didn’t bother asking him what he wants this birthday and decided on the chocolate salted caramel cake. I mean, who doesn’t like chocolate AND salted caramel right?!

However, just 2 days before his birthday celebration, I casually asked if he would like me to bake him a specific cake. This time round, he said yes! He wanted a carrot cake. That changed the plan altogether! And I wasn’t prepared for the change…plus I couldn’t say no. So I started working, and searching for a recipe that will yield the type cake I know he will like.

The next day I went out to get all the ingredients, and mentally go through the whole baking and decorating process. The plan was to keep the cake simple, create swirls with my off-set spatula, then top the sides of the cake with chopped walnuts. So on the day of the celebration, I baked the cake in the morning, frosted it, and decorated it as planned.

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As I was packing the cake in the box for storage, my youngest daughter came up to me. She asked what cake did I baked for daddy. I answered that daddy wanted a carrot cake, so I baked one for him. Peighton gave me a look with a little disappointment, then said,”But mom…A carrot cake must have carrots on top…”. That face and voice melted my heart! I told her that I’ll see what I can do. Of course I’m going to put carrots on top!

As the girls took their nap, I started working on the ‘carrots’. Coloured some left over cream cheese frosting with orange gel colour, snipped off the end the piping bag, and piped the carrot. Use constant pressure, pushing the tip in then continue doing that till the length u want, lighten pressure and pull off. The pushing in is what creates the ridges. The carrot tops are made with Wilton Tip 67, and cream cheese frosting tinted with green food gel. The smile that I got from my girl’s face when she saw the carrots on top was priceless.

This recipe yields the perfect texture of carrot cake. Moist, not overly sweet, and beautifully spiced. The cream cheese frosting adds nice tang that complimented the spiced carrot cake perfectly. I particularly liked the crunch from the walnuts. Enough blabbers, here is the recipe. 🙂

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Carrot Cake with Cream Cheese Frosting

Delishar

2 layers 6 inch cake

Carrot Cake

250 g finely grated carrot
1/4 cup chopped walnuts optional
3/4 cup + 1 tbsp vegetable oil 195ml
1/3 cup white sugar 67g
1/3 cup brown sugar 74g
3 eggs
2 tsp vanilla extract
1-1/2 cups + 2 tbsp plain flour 208g
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg

Cream Cheese Frosting

1 block 8 oz cream cheese 225g, room temperature
1/3 cup butter 75g, room temperature
1 tsp vanilla extract
pinch of salt
2 cups powdered sugar 256g, sifted
Toppings for side of cake: 1 to 1-1/2 cup chopped walnuts

Carrot Cake

Preheat oven to 350F/175C.
Grease and flour 2 x 6 inch baking tin.
Sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In your mixer, beat sugars and oil together.
Add eggs one at a time, then vanilla, and beat until smooth.
Add dry ingredients into mixer bowl, and beat until just combined.
Fold in grated carrot and chopped walnuts. Do not over-mix!
Divide batter into prepared pan, and bake for 25-30 minutes or until skewer inserted comes out clean.
Allow to cool in pan for 5 minutes, remove from pan to cool completely on wire-rack before frosting.
Level off the top of the cake before frosting.

Cream Cheese Frosting

Using your mixer, cream butter and cream cheese together until smooth and lump-free.
Add vanilla extract and salt.
Mix until combined.
Lower speed to low and gradually add in sifted powdered sugar.
Then increase speed to medium-high and beat until combined.
If too thin, add more powdered sugar, too thick, add milk tsp at a time.
If too runny, pop it in the fridge to chill before frosting.

Use the shaved cake and left over cream cheese frosting to make cake pops!
Adapted from Gimme Some Oven

carrot cake 1

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Red Velvet Cake with Cream Cheese Frosting – Delishar

A few days ago I shared a recipe for Carrot Cake with Cream Cheese Frosting, that I made for the husband’s mini birthday celebration. Standing in the background of the Carrot Cake picture is this super moist Red Velvet Cake. Why 2 cakes, you ask? Because we are actually a family of greedy cake eating monsters!

Well, that was my lame attempt to crack a joke. But I can certainly imagine my daughters being very tickled by that statement, and loving it at the same time. The truth is that we were celebrating 2 birthdays on that day. I invited my mother and brother’s family to come over for dinner and cake. In the conversation, my sister-in-law mentioned that it’s her helper’s actual birthday that day. So I told her that we will celebrate her birthday as well.

red velvet cross section

Since I’m already making cream cheese frosting, for the carrot cake. I whipped up a double batch to be more efficient. Baking a red velvet was a no brainer because it’s an easy one bowl bake, and it goes so well with the cream cheese frosting!

Here’s a cross section of the cake. Just look at how moist the crumbs turned out to be! I should have pulled out my food processor to get finer crumbs for topping the cake. But having it like that adds a little texture, and a different rustic look to the cake. I had very good feedback for the cake that night. I’m not someone with a sweet tooth, but this cake is one that I will make over and over again.

Red Velvet Process

Red Velvet Cake

Delishar

Makes ONE, 2 layers 6 inch cake

Red Velvet Cake

1 cup plain flour 128g
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder 14.25g
3/4 cup white sugar 150g
1/2 cup vegetable oil 120ml
1 large egg
1/2 cup buttermilk 120ml
1 tsp vanilla extract
1/2 tsp white vinegar
1/4 cup hot coffee 60ml
Red food colouring as desired

Cream Cheese Frosting

1 block 8 oz cream cheese 225g, room temperature
1/3 cup butter 75g, room temperature
1 tsp vanilla extract
pinch of salt
2 cups powdered sugar 256g, sifted

Red Velvet Cake

Preheat oven to 325F/160C.
Grease and flour 2 x 6 inch round baking tin.
Sift together flour, salt, baking powder, baking soda, and cocoa powder.
In your mixer, beat sugar and oil until combined.
In another bowl, beat in egg, buttermilk, vanilla, and red food colouring.
Then add in coffee, and white vinegar.
Add 1/3 of the flour mixture into mixer bowl, then 1/3 of the buttermilk mixture.
Allow to mix after each addition.
Alternate until done, and just combined.
Divide batter into the 2 prepared baking tins.
Bake in middle rack for 30-40 minutes, or until skewer inserted comes out clean.
Allow to cool in pan for 5 minutes before de-moulding.
Cool completely on wire rack before frosting.

Cream Cheese Frosting

Using your mixer, cream butter and cream cheese together until smooth and lump-free.
Add vanilla extract and salt.
Mix until combined.
Lower speed to low and gradually add in sifted powdered sugar.
Then increase speed to medium-high and beat until combined.
If too thin, add more powdered sugar, too thick, add milk tsp at a time.
If too runny, pop it in the fridge to chill before frosting.

Level the cake layers before frosting, and save the crumbs as toppings.
Either blitz it in your food processor or crumble it with your fingers.
Adapted from Divas Can Cook

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Stir-fried Cai Xin with Fish Cake – Delishar

Wanted to make dinner, but was a tad too tired to walk to the market, plus the haze was terrible which made me want to hibernate indoors. But my food supply was low as it’s the end of the week, so what do I do? Raid the fridge and make whatever is available of course!During my fridge raiding quest, I found some treasures. A rack of frozen baby back ribs, watercress, chicken legs, a piece of fish cake, and a pack of cai xin / choy sum.

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This was what I came up with, after some time in the kitchen. With watercress, it’ll definitely be soup, but I’m not wasting a beautiful rack of ribs for the soup. Additionally, 2 chicken legs isn’t enough to feed the 2 + 2 of us. So I used the chicken legs to make Watercress Chicken Soup (Recipe will be shared later). Transformed the ribs into Honey Hoisin Ribs (Recipe will be shared later too).

At first, I was just thinking of pan-frying the cai xin with garlic because I didn’t think the fish cake has any part to play in the whole meal. But I thought, what the hell. What’s the worst thing that can happen if I mix it up a bit tonight? So I threw it in the mix, and made a starchy white sauce to bring everything together. Oh boy am I glad I did that! The girls loved it, and I adored that pan-fried golden fish cakes! Definitely a play of texture to the dish, and made a boring stir-fried Chinese greens a little more exciting.

The white sauce in this recipe is versatile, and can be used for any stir-fried greens. Broccoli + scallops/prawns, mixed vegetable, or even as a sauce over steamed fish/chicken.

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Cai Xin with Fish Cake

Delishar

Serves 2-4 in a multi-course meal

1 pack / bunch of cai xin / choy sum cut into 2 inch length
1 piece fish cake sliced into 1/4 inch pieces
5 slices ginger
2 cloves garlic minced

Sauce

6 tbsp water
1/2 tbsp sugar
1 tsp wine
1/4 tsp sesame oil
1/2 tsp salt
soy or fish sauce to taste
dash of white pepper
1/2 tbsp corn flour

Mix all the ingredients for sauce together.
Heat pan on medium high, and add oil.
Stir-fry ginger until fragrant, then add fish cake to brown both sides.
Then add garlic and stir-fry for 30 seconds.
Add cai xin, stir-fry until wilted.
Pour in sauce, and allow to thicken.
Remove from heat and garnish.

Cai Xin Fish Cake 2

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Marble Butter Cake – Delishar

On the same day that I baked myself some Jam filled Chia Muffins, I baked something richer, and definitely more comforting for my co-workers at work. There is nothing more yummy than a good butter cake. Wait, correction. There is something more yummy! A marbled butter cake! Fluffly buttery cake made even better with good quality cocoa swirled in the mix!

It was hard to keep my hands off this cake. I had to get it out of the house, and share the love the very next day! The cakes were gone in no time at all when I displayed a container worth of sliced up cakes for the teachers to enjoy with their tea. I’m really glad that they all enjoyed it, and they sure deserved a little pampering for the work they are doing with the students!

As much as I’m in love with SK Ng’s butter cake, this is a simpler version that does not require egg separation but still yields a light fluffy cake. So yay to less work! But don’t expect to get the same texture as egg separation cake! lol! The cake taste better the next day, after allowing all the goodness of the ingredients marry together over night. My advise when making butter cake. Do NOT use cheap butter, they tend to taste artificial. Use a brand that you like!

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Marble Butter Cake

Delishar

Makes an 8 inch round cake

250 g unsalted butter room temperature (1 cup + 2 tbsp)
180 g caster sugar about 3/4 cup
4 eggs large or A
1 tsp vanilla extract
1/2 tsp salt
230 g plain or cake flour sifted (1 3/4 cup + 1 tbsp)
1 and 1/2tsp baking powder sifted
1/4 cup milk 4 tbsp

Cocoa paste

1 tbsp cocoa powder
1/2 tsp espresso coffee powder optional
1 tbsp heated milk

Cake

Preheat oven to 170C.
Grease and line baking tin.
Beat butter, sugar, salt, and vanilla in mixer bowl until light and fluffy.
Add one egg at a time, and allow to beat until combined before adding the next.
Increase speed to high, and beat for 1 minute.
Sift flour and baking powder together.
Alternately beat in milk and flour, until just combined.
Remove 250g of plain batter in another clean mixing bowl, then fold in cocoa paste.
Spoon the two batters alternately into the middle of the prepared baking tin.
Tap the pan on countertop a few times to remove any trapped air bubbles.
Bake on middle rack, at preheated oven at 170c for 50-55mins or until a skewer inserted come out clean.
Allow to cool for 10 minutes in pan before de-moulding.
Cool completely before slicing.

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Jam Swirled French Yogurt Cake – Delishar

I cannot tell you how much I have fell in love with Alce Nero’s Organic Mixed Berries Jam! A week ago, I shared with you my Jam Filled Chia Muffins. Soon after I baked and tasted those lovely muffins with naturally sweeten jam oozing out from it’s core. I wanted to get back into the kitchen again to whip something up with that delicious jar of molten jewel! I’ve been spreading it on wholemeal bread for a quick morning bite before I rush out for work. Knowing that it was made only with the best organic berries with no added sugar, it made me feel great about starting my day out with such goodness!

I had half a tub of greek yoghurt sitting in my fridge after my helper made my Healthier Crockpot Butter Chicken for our dinner one night. Didn’t take me too long to decide on baking a simple yoghurt cake. When yoghurt is involved in baking, you can be certain that the end product is going to be nice and moist.

Jame swirled french yogurt cake

This bake is a pretty simple one bowl bake. It has a very nice texture, kind of a cross between a muffin and loaf/pound cake. The original recipe requires you to rub lemon zest and sugar together in another small bowl. I did it on top of the flour instead, so I didn’t have to wash another bowl. Why rub the 2 together? Apparently, it maximizes the citrus flavour of the lemon zest, and at the same time flavours the sugar. Sugar draws out the natural flavour of citrus. Making the end product much more aromatic as compared to one without the rubbing.

I took this cake to work for my co-workers’ tea-break snack. It was gone in an hour or so, and I’ve got really good feedback on this cake. Kept a couple of slices for the family, and my girls came to me requesting for me to make it again. I’d definitely make it again very soon, but I’ll try orange zest the next time round.

Don’t forget to take part in the Chinese New Year 2016 S$500 Paypal Cash Giveaway! Click to go to GIVEAWAY PAGE and complete the rafflecopter widget at the end of the post!

Jam swirled french yogurt cake process

Jam Swirled French Yoghurt Cake

Delishar

Makes a 9×5 loaf pan

1 1/2 cups 192g all-purpose flour
2 tsp baking powder
1/4 tsp salt
2/3 cup 134g sugar
1 tbsp finely grated lemon zest
3/4 cup 214g Greek yoghurt
1/2 cup 112g vegetable oil
2 large eggs
1/2 tsp vanilla extract
6 heaping tsp or more Alce Nero Organic Mixed Berries Jam

Preheat oven to 180°C.
Spray pan with non-stick baking spray. (I used PAM)
Whisk flour, baking powder, and salt in mixing bowl.
Add sugar and lemon zest into mixing bowl.
Use fingers to rub together most of the sugar with lemon zest, until sugar is moist.
Add yogurt, oil, eggs, and vanilla extract in measuring cup.
Whisk to blend.
Then fold in wet ingredients to dry ingredients, until just combined.
Pour batter into prepared pan and smooth top.
Drop dollops of jam on top of batter.
Use a skewer or back of knife to create swirls.
Bake until top of cake is golden brown or until a skewer inserted into center comes out clean, about 50–55 minutes.
Let cake cool in pan on a wire rack for 15 minutes.
Then de-mould and allow to cool completely on wire rack.

Jam swirled french yogurt cake 4

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Walnut Cocoa Butter Cake – Delishar

Chinese New Year is coming and everyone is baking up a storm. I didn’t want to feel left out; So I made this simple cocoa butter cake using my Marbled Butter Cake recipe, and added walnut to the mix. I divided the batter and baked it in 2 x 6 inch cake pans to share the calories with my BFF. My girls loved the cake as much as my BFF’s daughter, finishing every single crumb they can find in their plate.

walnut cocoa butter cake 2

I love this technique of making butter cake as it requires less effort as compared to the famous Mrs SK Ng’s egg separation butter cake. It still yields a light and fluffy cake without the need to separate the eggs and whisking the egg whites into meringue. The result was not as light as the egg separation method, but definitely lighter than the usual dense butter cake. Beating the eggs a little longer introduce aerates the batter making the cake lighter and fluffier. Both methods are equally delish though. You can also skip the walnuts and make this a cocoa butter cake instead.

Don’t forget to take part in the Chinese New Year 2016 S$500 Paypal Cash Giveaway! Click to go to GIVEAWAY PAGE and complete the rafflecopter widget at the end of the post!

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Walnut Cocoa Butter Cake

Delishar

Makes a 9 inch cake
Or 2 x 6 inch cakes

250 g butter softened
160 g castor sugar
4 large eggs room temperature
2 tsp vanilla extract
1/4 cup 60ml milk
190 g cake flour
30 g cocoa powder
1 1/2 tsp baking powder
120 g walnuts milled/blended
60 g walnuts to top

Preheat oven to 170C.
Grease pan, and line bottom with parchment paper.
Cream butter and sugar together until fluffy.
Add eggs and beat one at a time.
Beat on high for 1 minute to incorporate air into batter.
Add milk & vanilla extract and beat until combined.
Sift in flour, cocoa powder, and baking powder.
Beat until just combined.
Fold in milled/blended walnuts.
Pour into baking tin, drop tin on counter tops a few times to remove large air bubbles.
Bake at 170C for 50-55 minutes for 9 inch cake, or 40 minutes for 6 inch cake.
Check by inserting skewer into cake, if it comes out clean, it means it’s done.

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Orange Cocoa Loaf Cake – Delishar

A while ago I made a Jam Swirled French Yogurt Cake what was extremely delicious. I wanted to try making it with orange zest instead of lemon zest. However, I wanted to make it a little different, so I added cocoa powder because cocoa and orange are a match made in heaven.

I cannot begin to describe how fragrant my house was while the cake was baking in the oven. The lovely aroma of citrus filled the house, and little smiling faces came running into the kitchen asking if I’m baking them a orange cake. And when I said orange and chocolate, their smiles grew even wider! It’s moments like this that I treasure so dearly, and it is such a joy to be able to cook and bake for the people I love.

If you are wondering what to do with the mountain of mandarin oranges you collected for Chinese New Year. This would be a recipe you can make. Substitute the cocoa powder for plain flour if you want to make a plain Orange French Yogurt Cake.

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Orange Cocoa Loaf Cake

Delishar

9×5 inch loaf

1 cup 128g flour
1/2 cup 64g cocoa powder
2 tsp baking powder
1/4 tsp salt
3/4 cup 169g sugar
Zest of 1 orange
3/4 cup 175g + 2 tbsp (35g) greek yoghurt (or natural yoghurt)
1/3 cup 74g corn oil / grapeseed / canola
2 large eggs lightly beaten
1 tsp vanilla extract
3 tbsp orange juice
1 tsp espresso powder optional

Preheat oven to 175C.
Spray loaf tin with non-stick spray.
In a large bowl, sift baking powder, cocoa powder, espresso powder, flour, and salt together.
Using your fingertips, rub orange zest and sugar together until moist.
Combine sugar and flour mixture with a whisk.
Then mix in eggs, oil, yogurt, vanilla extract, and orange juice until just combined.
Bake for 50 minutes at 175C or until skewer inserted comes out clean.
Allow to cool in tin for 10 minutes before removing it from loaf tin to cool completely.

Orange Chocolate Loaf 2

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Sticky Banana Toffee Cake – Delishar

I’m a big fan of toffee or salted caramel… I’m also a huge fan of pudding cakes, such as my Sticky Date Pudding, that I absolutely heart to the max! Perhaps it’s the sticky and gooey texture that I really enjoy, or that fluffy yet moist cake that acts like a sponge, soaking up all that delicious sauce. Whatever the reason is, this 2 dessert recipes are the ones that I highly recommend you give it a try.

The first time I had this cake was when I was dining at Gorden Ramsay’s restaurant, Bread Street Kitchen. I remembered the first bite I took, it literally took my breath away. I closed my eyes, gathered enough strength in me not to melt away, and whispered a “wow”. I could not get enough of the cake! Although, I have to be honest that I don’t quite fancy the sauce. It was a little too thick, kind of gooey and starchy like in consistency. But the cake was amaze-balls!

So I got home and started researching on sticky banana toffee cake, tried a few. Made a few different sauces to go with it. And here I am. The perfect combination. Try it, and try not to fall in love with it. It is humanly impossible not to.

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Sticky Banana Toffee Cake

Cake adapted from once upon a chef

Sauce

200 g brown sugar
200 ml heavy cream
50 g butter
1 tsp vanilla extract

Cake

1-3/4 cups 220g all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup 113g unsalted butter, melted and slightly cooled
3/4 cup 150g sugar
2 large eggs
1 cup 375g very ripe mashed bananas, from 2-3 spotty bananas
2 tablespoons fresh lemon juice
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt

To Serve

1 ripe banana sliced
Sea salt flakes Fleur de Sel

Sauce

Add sugar, butter, cream, and vanilla in a heavy bottom sauce pan on low heat.
Melt all the ingredients and bring to boil.
Lower heat and allow sauce to reduce and thicken, about 5 mins.

Cake

Preheat the oven to 175°C.
Grease a 8-inch baking dish.
Whisk together the flour, baking soda, baking powder and salt in a medium bowl.
In a large mixing bowl, mix the melted butter and sugar until blended.
Add the eggs, mashed bananas, lemon juice, and vanilla extract, then mix well.
Stir in the flour mixture until just incorporated.
Do not over mix.
Transfer batter into the prepared pan and bake 35 minutes, until golden brown and skewer inserted comes out clean.
Spread about 1/3 cup (80ml) of the sauce over top of the baked banana cake.
Return the cake back into the oven, bake for another 5-6 minutes to get the sauce bubbly.
Cool the cake in the pan on a rack for at least 30 minutes.