rich pickings
“They say three’s a crowd but not in this instance! The trifecta of flavours in this mud cake is second to none.”
– Phoebe Wood
BANANA, PEANUT BUTTER AND CARAMEL MUD CAKE
SERVES 12
200g smooth peanut butter (we used Woolworths Macro organic smooth peanut butter)
250g dulce de leche
2 very ripe bananas, mashed
300g unsalted butter, melted, cooled
400g sour cream, room temperature
11/3 cups (200g) self-raising flour, sifted
11/3 cups (200g) plain flour, sifted
5 eggs, room temperature, lightly beaten
300g caster sugar
PEANUT & CARAMEL FROSTING
150g unsalted butter, softened
150g smooth peanut butter
100g pure icing sugar, sifted
100g dulce de leche
Preheat oven to 160°C. Grease a 23cm round cake pan and line base and side with 3 layers of baking paper, greasing between layers so they stick together (this stops the side of the cake colouring too much).
Place peanut butter, dulce de leche, banana and butter in a bowl and mix to combine.
Place remaining ingredients in a large bowl. Add peanut butter mixture and, using a large whisk or spatula, mix until smooth. Pour into prepared pan and bake for 1 hour or until edges are set (centre will still be wobbly). Loosely cover with foil and bake for a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean with a few
