Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Upside-down White Chocolate Banoffee Shortcake

Cake, Pudding | 25th March 2014 | By

We have come this month to the final letter in the alphabet for Alpha Bakes and it is U. Upsidedown cakes were the obvious choice, but I wanted to do something a bit different. With all the on-going and distressing news about Ukraine recently, my first though was to make a Ukrainian chocolate cake. However, although there is a fantastic bake called Kiev Cake, it was a little complicated and I didn’t think I’d be able to fit it in. So I procrastinated. I then tried finding a chocolate bake from Uruguay. I found some amazing biscuits called Alfajores. These have been bookmarked for another time, but again they were a little more involved than I was looking for. So I procrastinated some more. I tried Uganda but came up with nothing. The result of all this procrastination is a very last minute bake on the final day and it is, after all that, an upside-down cake!

Some time ago I had bookmarked a recipe for upside-down banoffee shortcake from Dashing Dom over at Belleau Kitchen. This nice simple recipe, originally from Nigel Slater, had caught my attention because it was shortcake, not cake. Shortcake is a cross between a biscuit and a cake, so has a slightly crustier texture. It’s most often served with strawberries and cream. With only hours to go before the deadline and visitors shortly expected, now was the time to try this recipe out.

I changed things around a little, because I always do. I really like using white chocolate in baked goods and often substitute it for some of the butter and sugar. I feel it gives an added quality of richness and texture and cocoa butter is meant to be good for us too! I also had a clementine in need of using up, so decided to add the juice of this to the toffee part of the bake.

This is how I made:

Upside-down White Chocolate Banoffee Shortcake

  • Melted 50g of salted butter in a pan over low heat.
  • Added 120g cardamom (caster) sugar and the juice of one clementine.
  • Left to bubble over a low heat for about ten minutes when the sugar had melted and the toffee sauce was thick.
  • Left to cool slightly, then poured into the base of a lightly buttered 8″ (20cm) round silicone mould.
  • Sliced two smallish bananas and layered over the toffee sauce.
  • Melted 50g white chocolate in a large bowl over hot water.
  • Added 50g unsalted butter and left to soften a little.
  • Added 50g cardamom (caster) sugar and creamed until light and fluffy.
  • Beat in 1 duck egg (large hens egg will be fine).
  • Sifted in 140g flour (half wholemeal, half white) and stirred until everything was just mixed.
  • Spooned onto the bananas, smoothing out to ensure a more or less even layer over the top.
  • Baked at 180℃ for 20 minutes.
  • Left to cool for five minutes, then turned out onto a plate and served straight away whilst warm.
 
Banoffee Shortcake

All I can say is that Dom is a very wicked man. Most of the banoffee shortbread disappeared almost immediately. Even my mother had a rare second slice. It went surprisingly well with the Earl Grey tea that accompanied it. Maybe it was the citrussy clementine juice that recognised its cousin bergamot. The juice gave a certain freshness to a very naughty, but very nice shortcake recipe. I can, ahem, also attest that the shortcake is equally good cold and that banana flavoured toffee is something I’d like to have again.

So, I have a U for Upside-down cake after all, but at least it’s a shortcake not just any old cake 😉 Ros of The More Than Occasional Baker and Caroline Makes have led us a merry dance over the last couple of years. We don’t know what is going to happen to Alpha Bakes now all of the letters have been used up, but I’m hoping it won’t have reached it’s final conclusion.

I am also submitting this to Bookmarked Recipes, hosted by the ever industrious Jac of Tinned Tomatoes.

Comments

  1. Leave a Reply

    Laura Denman
    25th March 2014

    Well done for coming up with something different for an upside down bake! This certainly does look delicous and I wanted to taste it as soon as I saw the preview picture!

    • Leave a Reply

      Choclette
      25th March 2014

      Thanks Laura. It certainly makes a change from banana bread, but I’d say it was more of a dessert than a cake.

  2. Leave a Reply

    Jo
    25th March 2014

    For a last minute recipe this sounds pretty delicious!

  3. Leave a Reply

    Corina
    25th March 2014

    It sounds delicious and I love the idea of using shortcake in an upside down cake.

    • Leave a Reply

      Choclette
      26th March 2014

      Thanks Corina, it’s quite different to cake and we really liked it.

    • Leave a Reply

      Choclette
      26th March 2014

      Thank you Caroline – it’s certainly too good to make very often 😉

  4. Leave a Reply

    Janine
    25th March 2014

    Looks gorgeous! Have never had shortcake, but you are tempting me to try some. Love the new look!

    • Leave a Reply

      Choclette
      26th March 2014

      Thanks Janine. Strangely I’ve never been a big fan of shortcake, but I am now a big fan of upside down shortcake 🙂

  5. Leave a Reply

    Kate D
    25th March 2014

    Ha! I wonder how many upside down cakes will be on offer this month? This one looks lovely. Haven’t used banana in an upside-down before. Definitely will now!!

    • Leave a Reply

      Choclette
      26th March 2014

      I suspect we may be seeing quite a few Kate. Bananas are not something I would have thought of before either, but once tried …

    • Leave a Reply

      Choclette
      26th March 2014

      Haha – that made me laugh Alicia. Coming out can be a terrible thing 😉

  6. Leave a Reply

    Susan Lindquist
    26th March 2014

    Wow! What a gorgeous sugary glaze on those bananas … ah, what an upside down cake! Stellar!

    • Leave a Reply

      Choclette
      26th March 2014

      Thank you Susan, the toffee glaze hardened as the cake cooled and became a little chewy, which was equally nice.

  7. Leave a Reply

    belleau kitchen
    26th March 2014

    woot woot woot… now THIS is one HOT mamma!… I feel lucky because I know how bloody good this is but i’m still jealous I don’t have a slice of it right by me today… looks so pretty too… x

    • Leave a Reply

      Choclette
      26th March 2014

      Yay Dom, even my mamma thought it was one hot mamma 😀 Thanks for another fabulous recipe idea.

    • Leave a Reply

      Choclette
      26th March 2014

      Thanks Dannii. I didn’t used to be that fond of them, but I’ve now been converted.

    • Leave a Reply

      Choclette
      26th March 2014

      Thanks Tina – yes pineapple was a classic bake when I was growing up, not that my mother ever made it.

  8. Leave a Reply

    Sarah Bates
    26th March 2014

    This looks so amazing! I love all of the flavors in it, especially the bit of cardamom you threw in. I’m sure it gives a nice warmth to the cake. I definitely want to try this soon!

    • Leave a Reply

      Choclette
      27th March 2014

      I have a jar of cardamom sugar permanently on the go – just sugar with a handful of cardamom pods, then keep topping up the sugar.

  9. Leave a Reply

    Galina Varese
    26th March 2014

    I never heard of a Kiev cake, if anything, I’d associate the Ukrainian desserts with apple & cherry cakes as well as ginger cookies. Your cake looks splendid, I could happily eat a slice or two.

    • Leave a Reply

      Choclette
      27th March 2014

      That’s interesting Galina, I wonder how common Kiev cake is? Quite a few recipes came up for it when I was hunting around the net. Lots of apple ones too.

  10. Leave a Reply

    Alida
    26th March 2014

    Looks interesting Choclette. White chocolate, bananas and cardamom. I like the way you experiment with chocolate and how to put interesting flavours together. This is a lovely creation like all your other cakes!Yummy!

    • Leave a Reply

      Choclette
      27th March 2014

      Thank you Alida. I generally find that cardamom goes well with fruit and using infused sugar gives a milder flavour anyway. I would probably have used vanilla in this instance if I hadn’t added a clementine.

  11. Leave a Reply

    Angie Schneider
    26th March 2014

    White chocolate and bananas…they are my husband’s top favourites. This is a perfect dessert for him.

    • Leave a Reply

      Choclette
      27th March 2014

      Ah your poor porridge, that isn’t a fair comparison – have your porridge and save this for tea 🙂

  12. Leave a Reply

    Karen S Booth
    27th March 2014

    What a FABULOUS recipe Choclette and such enticing photos too! LOVE it, and anything that has banoffee in it has my name all over it as I LOVE that combo!

    • Leave a Reply

      Choclette
      27th March 2014

      Thanks Karen, but I think Nigel gets the credit for this and then Dom for drawing my attention to it. My additions obviously make it better though 😉

  13. Leave a Reply

    Jane Sarchet
    27th March 2014

    How come I didn’t meet this cake yesterday?! it looks heavenly choclette!
    Janie x

    • Leave a Reply

      Choclette
      28th March 2014

      Thanks Camilla, anyone who loves bananas and has a sweet tooth, will adore this 🙂

  14. Leave a Reply

    Baking Addict
    27th March 2014

    I love banoffee anything and this shortcake is going straight to my bookmarked list! I am impressed with all your other ideas for U … I didn’t get further than upside down cake! I’ve not been here in a while and I like the new layout. Will try to visit more often but things have been a bit hectic lately. Thanks for your continued support of AlphaBakes and don’t worry it will still continue with something exciting for April to kick off round two!

    • Leave a Reply

      Choclette
      28th March 2014

      Haha Ros, my U ideas didn’t really get me anywhere. Glad you like the blog and glad we won’t be losing AB 🙂

  15. Leave a Reply

    April Mims
    28th March 2014

    Sounds like a yummy twist on a pineapple upside down cake! And it looks delicious too!

    • Leave a Reply

      Choclette
      28th March 2014

      I’m noting the “seldom bake” rather than “can’t bake” 😉

  16. Leave a Reply

    Sylvia F.
    29th March 2014

    Wow! Very tempting cake, I’m a big fan of bananas in cakes (not solo!) so it would be a big hit!

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