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Amarula Banana Cake | Patisserie Makes Perfect

Amarula Banana Cake

Prep Time 2 hrs
Cook Time 35 mins

Equipment

  • 2 x 6” Deep Loose bottomed cake tins
  • 1 x French tip piping nozzle
  • piping bag

Ingredients
  

  • ***Amarula Banana Sponge Cake***
  • 170 g Unsalted Butter Softened (plus extra for greasing)
  • 170 g Caster Sugar
  • 2 Medium Eggs
  • 170 g Self-raising Flour Sifted
  • 1 Tsp Bicarbonate of Soda
  • 1 Tsp Vanilla Extract
  • 3 Small Ripe Bananas mashed
  • 2 Tbsp Amarula Cream
  • ***Amarula Buttercream***
  • 125 g Unsalted Butter Softened
  • 300 g Icing Sugar Sifted
  • 75 ml Amarula Cream Liqueur
  • ***To Decorate***
  • Chopped Pecans

Instructions
 

  • Heat the oven to 180C/fan 160C/gas 4. Grease and line the base of two 6 inch deep loose bottomed cake tins.
  • Place the butter and sugar in the bowl of a food mixer fitted with the paddle attachment. Beat the two together until they are light and fluffy.
  • Add in the eggs one at a time, mixing the first one in fully before adding the second egg.
  • Next add in the flour and bicarbonate of soda,stir in gently and then beat until fully combined. 
  • Finally add in the vanilla extract, mashed banana and Amarula until just combined.
  • Divide the batter equally between the lined tins(it’s approx. 445g of batter per tin if weighing) and bake for 35 minutes or until a skewer inserted into the middles comes out clean.
  • Next make the buttercream, place the butter in the bowl of a food mixer fitted with the paddle attachment, add the icing sugar and mix on a slow speed until starting to combine, mix on a higher speed until light and fluffy. Then add the Amarula Cream and mix until combined.
  • Cool in the tins for at least 20 minutes, then slide a knife round the edge of the cakes if necessary and remove from the tins and remove the greaseproof paper. Transfer to a wire rack to cool completely.
  • Place the bottom layer of cake on a plate or cake stand, spread an even layer of buttercream on the cake and if you want to,pipe a ring with a French tip on the edge of the cake. Then sprinkle half the chopped pecans on top.
  • Next place the second sponge on top with the flat side from the base of the tin facing upwards. Spread a thin layer of buttercream on top and then pipe a decorative ring of icing around the edge.Sprinkle with the remaining pecans and place in the fridge to firm up a little.
  •  The cake can then be stored at room temperature in an airtight container and is best eaten within 48 hours.