|Can you see spots of Dulce de Leche in the cake?|
Yes, another banana cake; but this time with the addition of homemade dulce de leche (pronounced "DOOL-say day Lay-chay," is a Spanish term for a thick caramel sauce popular in Latin America). Turning a can of sweetened condensed milk into sticky and gooey dulce de leche is not that complicated. All you need is, of course, a can of condensed milk and a pot of boiling water. Then put your feet up with your favourite book for the next 3 to 4 hours but make sure the water doesn't boil dry. One word of caution, do not open the can until it is cooled.
Hop over to Wendy's blog to see how she made her dulce-de-leche.
60g sour cream
1 tsp bicarbonate of soda
70g caster sugar
80g rice bran oil
1/2 tsp vanilla paste
250g self-raising flour
1/4 tsp salt
1 cup mashed bananas
230g dulce de leche
- Preheat oven to 170 deg C. Grease and line a 22.5 x 12.5 x 7 cm loaf pan (or a 9" round pan).
- Sift flour with flour; set aside.
- Combine bicarbonate of soda with sour cream; set aside.
- With an electric mixer, beat eggs until frothy (about 1 min), gradually add in sugar and beat until thick and pale (about 5 mins).
- Pour in oil in a steady stream while beating. Add in vanilla paste.
- Add in dulce de leche and beat to just combined.
- Fold in flour, mashed bananas and sour cream.
- Pour batter into the prepared pan.
- Bake for about 55 mins or until cake is done.
- After 5 mins remove the cake from the pan and cool on a wire rack.