Ingredients

Banana and Ginger Turnover Cake
  • 110g Self Raising flour
  • 100g muscovado sugar
  • 100ml veg oil
  • 50ml golden syrup
  • 12g ground ginger
  • 7g bi carb
  • 2 eggs
  • 1 banana
  • Grease spray
  • Salt
Caramel
  • 125g Demerara sugar
  • 75g butter
  • 100ml double cream
  • 50ml banana rum
  • Salt
  • ½ Vanilla pod
No Egg Eggnog
  • 25ml White Chocolate Syrup
  • 120ml milk
  • 60ml whipping cream
  • Vanilla extract
  • 85ml Twofold Banana Rum
  • Pinch of Cinnamon
  • Ice
  • Maldon sea salt

Method

Print Recipe

Banana and Ginger Turnover Cake

  • Combine all dry ingredients into a mixing bowl
  • Once all incorporated, add eggs
  • Add both veg oil and golden syrup
  • Slice bananas and place into the bottom of an oiled pot
  • Add cake mix on top
  • Bake for 16 mins at 160c
  • Let rest for 3-4 minutes, turn out and pour over caramel.

Caramel

  • Add demerara to pan and caramelise
  • Deglaze with rum
  • Add butter
  • Add cream
  • Add vanilla and salt

No Egg Eggnog

  • Combine all wet ingredients into a shaker
  • Add the pinch of cinnamon and salt
  • Shake over ice
  • Pour contents into a glass over ice

Ingredients

Banana and Ginger Turnover Cake
  • 110g Self Raising flour
  • 100g muscovado sugar
  • 100ml veg oil
  • 50ml golden syrup
  • 12g ground ginger
  • 7g bi carb
  • 2 eggs
  • 1 banana
  • Grease spray
  • Salt
Caramel
  • 125g Demerara sugar
  • 75g butter
  • 100ml double cream
  • 50ml banana rum
  • Salt
  • ½ Vanilla pod
No Egg Eggnog
  • 25ml White Chocolate Syrup
  • 120ml milk
  • 60ml whipping cream
  • Vanilla extract
  • 85ml Twofold Banana Rum
  • Pinch of Cinnamon
  • Ice
  • Maldon sea salt

Method

Banana and Ginger Turnover Cake

  • Combine all dry ingredients into a mixing bowl
  • Once all incorporated, add eggs
  • Add both veg oil and golden syrup
  • Slice bananas and place into the bottom of an oiled pot
  • Add cake mix on top
  • Bake for 16 mins at 160c
  • Let rest for 3-4 minutes, turn out and pour over caramel.

Caramel

  • Add demerara to pan and caramelise
  • Deglaze with rum
  • Add butter
  • Add cream
  • Add vanilla and salt

No Egg Eggnog

  • Combine all wet ingredients into a shaker
  • Add the pinch of cinnamon and salt
  • Shake over ice
  • Pour contents into a glass over ice

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