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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
255 grams banana nesquik |
1 cup butter, chopped |
200 grams white choc in small pieces |
1/2 cup golden syrup |
3 large eggs, lightly beaten |
2 cups plain flour, sifted |
2/3 cup self raising flour |
300 grams sour cream |
1 teaspoon vanilla extract |
ice with ganache or icing |
22 cm deep cake pan, greased |
Directions:
1. Preheat oven to 160C fan forced. Grease and line a 22cm deep cake pan.
2. Place butter, chocolate, banana nesquik and golden syrup in a saucepan. Cook over very low heat until chocolate is melted and the nesquik has dissolved. Remove from heat and allow to cool slightly. Stir the mixture as it cools to ensure the sugar has all dissolved.
3. Beat in the eggs and the vanilla essence. Beat in the flour and sour cream. Pour into prepared tin.
4. Bake for 1 1/2 hours, or until a skewer inserted comes out clean. Cover the cake with foil if it is browning too quickly. Cool the cake in tin before turning out.
5. Ice cake when cooled.
6. NOTES: Make sure the measurements are precise. You can substitute the banana nesquik for banana essence and an equivalent amount of raw sugar. I iced it with white chocolate ganache but will try it next time with a caramel custard icing.
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