There's something wonderfully comforting about a good tea loaf, and this Banana, Rum, Date & Walnut Loaf is one of those bakes that feels like a little treasure. Simple ingredients, big flavour, and the perfect way to use up those over-ripe bananas we all seem to have hanging around.
This recipe brings together mashed, freckled bananas, a splash of dark rum, sticky dates and plenty of toasted walnuts for a deep nutty crunch. The result is a moist, rich loaf with layers of flavour - fruity, warmly sweet, and just a touch indulgent. It slices beautifully once it's had time to rest and like any tea loaf, it's absolutely heavenly sliced and spread with a little bit of softened butter.
Whether you enjoy it with an afternoon cup of tea or tuck it into a lunchbox, this is the kind of bake that feels homely, nostalgic, and deeply satisfying. If you love cozy bakes with character, this one is sure to become a favourite!
What would we do without over-ripe bananas to use? I don't know. I always buy bananas to eat, but end up not eating them all, not a problem really because I also love to bake with them. When I lived in the U.K. I always had a problem keeping them as my partner would always throw them away thinking they were no good.
Problem no longer!
I love to use bananas for baking. I love banana bread and muffins, cakes, etc. A friend of mine in New Brunswick gave me a really great recipe for Banana Chocolate Chip cookies once, that I really need to share on here. They are delicious, and I can't believe I haven't already shared the recipe.
This banana loaf is a recipe I picked up when I was over in the U.K. and it is gorgeous. Rich and delicious and generously studded with sticky dates and toasted walnut pieces. It's sweetened with dark brown sugar and sweetened condensed milk for a dense, moist texture.
It.s rich and sweet and loaded with texture and a beautiful banana flavour. I love the toasted walnuts, but you could certainly use pecans if you wanted to, or even leave them out altogether if you don't like nuts. The rum adds a bit of a chef's kiss to an already delicious loaf that goes beautifully with the banana.
I enjoyed this, cut into thin slices and buttered. That's a very Canadian thing to do. I think it would also make lovely tea sandwiches perhaps with some cream cheese in the middle.
In any case, this is a great banana loaf that I think you will enjoy. At least I hope you will!
INGREDIENTS NEEDED
TO MAKE
🍌🍞BANANA, RUM, DATE & WALNUT LOAF🍌🍞
Everything is pretty straightforward. With the exception of the rum and self rising flour. I have provided subs for those, just read through.
- 1 cup (150g) stoned dates, chopped
- 2 TBS boiling water
- the finely grated zest and juice of one lemon
- 1 tsp bicarbonate of soda (baking soda)
- 2 medium very ripe bananas
- 1 TBS dark rum
- 6 1/2 TBS (85g) baking spread (something like Country Crock or Becel will do)
- 1/4 cup, packed (55g) dark soft brown sugar
- 1 cup + 1 1/2 TBS (170g) Sweetened Condensed milk
- 2 large free range eggs, lightly beaten
- 2 cups, less 2 TBS (225g) self raising flour
- 1 tsp baking powder
- 1 cup (115g) toasted walnut pieces (1 cup)
🍌🍞NOTES ON INGREDIENTS🍌🍞
Stoned Dates
Sticky chopped dates give the loaf its deep sweetness and gorgeous moist texture. They're softened before baking to help them blend smoothly into the batter.
Lemon (Zest & Juice)
The lemon brightens the flavour and balances the richness of the dates and bananas. It's added directly to the date mixture, helping to soften and lighten it.
Bicarbonate of Soda
Mixed with the dates and boiling water, it causes the mixture to foam and improves texture by reducing acidity and helping the dates soften.
Very Ripe Bananas
The more freckled the better, even almost black bananas work beautifully for baking, adding moisture and natural sweetness.
Dark Rum
Just a tablespoon adds warmth and depth. You don't need a full bottle - even a small sample bottle or rum flavouring works perfectly.
Baking Spread
A soft baking spread (like Country Crock) creates a tender crumb and blends easily with the sugar and condensed milk during creaming. You can of course use butter in it's place if you wish.
Dark Soft Brown Sugar
Adds caramel richness and moisture. Its deeper flavour complements the dates and rum beautifully.
Sweetened Condensed Milk
This is the secret to the loaf's moist, rich texture. It sweetens the batter and helps bind everything together smoothly when creamed with the baking spread and sugar.
Eggs
Lightly beaten eggs help create structure and lift, blending into the creamed mixture before the date-banana mixture is added.
Self-Rising Flour & Baking Powder
These ensure the loaf rises properly and stays light despite the dense fruit and nuts. They're sifted in to avoid dry streaks and ensure even mixing.
Toasted Walnuts
Toasting the walnuts intensified their flavour and adds a lovely crunch throughout the loaf.
HOW TO MAKE
🍌🍞BANANA, RUM, DATE & WALNUT LOAF🍌🍞
Its not rocket science. Follow the directions succinctly and you should end up with a beautiful loaf.
- Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper. (Baking paper will help you to be able to lift it out easier when you are ready.)
- Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely. (Its important to let it cool to room temperature before using it.)
- Peel the bananas and put into a mini food processor with the rum. Blitz until smooth. Stir this mixture into the date mixture. (Mix to combine well and evenly.)
- Cream together the baking spread, brown sugar and condensed milk until smoothly combined.
- Gradually mix in the eggs and then the date mixture. (This will make sure everything is properly mixed together.)
- Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour. (Most tea loaves don't need to be overly mixed but this one does require an even mixing.)
- Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top. (Ensures a perfect rise. Sometimes I will run a knife down the middle to help form an attractive crack in the center.)
- Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the center should come out clean. (This is a dense loaf.)
- Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped. (I love to let it rest overnight before slicing. You get much neater slices that way.)
🍌🍞HINTS AND TIPS FOR SUCCESS🍌🍞
Choose very ripe bananas
The more freckled the better - even almost black banana work beautifully for baking. They add deeper sweetness and moisture to the loaf.
Freeze bananas if you can't use them right away
If they're getting too ripe, peel them and pop them into a freezer container. They thaw perfectly for baking later on.
Blitz the bananas with rum for extra flavour
Processing the bananas with a tablespoon of dark rum makes them smooth and adds a warm, subtle richness. You don't need a full bottle - even a small sample bottole of rum flavouring works fine.
Let the date mixture foam fully
When you mix the dates with the boiling water, lemon zest, lemon juice and soda, it will foam. This is exactly what you want.
Toast the walnuts for deeper flavour
You can use them raw, but toasting them for 8 to 10 minutes in a hot oven makes their flavour even nuttier. Let them cool completely before using them.
Cream the baking spread, sugar, and condensed milk well
This step ensures a smooth, rich base for the loaf. Proper creaming helps the loaf bake evenly and gives it a tender crumb.
Sift the flour and baking powder
Sifting prevents dry streaks and helps the batter mix together evenly, especially since this loaf contains dense fruit and nuts.
Let the loaf "ripen" overnight before slicing
This is one of the most important tips. Tea loaves slice much better when fully cold. Leaving them overnight ensures that they set beautifully and slice into neater slices.
🍌🍞FREQUENTLY ASKED QUESTIONS🍌🍞
CAN I USE BANANAS THAT ARE VERY DARK OR ALMOST BLACK?
Yes, in fact, they're perfect for this loaf. The more freckled the better, and you can even use bananas that are almost black for maximum sweetness and moisture.
WHAT IF MY BANANAS RIPEN BEFORE I AM READY TO BAKE?
Peel them, pop them into a freezer container, and freeze them. They thaw beautifully and are ideal for baking later on.
DO I NEED TO BUY A FULL BOTTLE OF RUM?
No, the recipe uses just 1 TBS. You can buy a small sample bottle, or even use rum flavouring mixed with water to make up the tablespoon.
CAN I USE BUTTER INSTEAD OF BAKING SPREAD?
Yes, you can use butter instead of baking spread, but results may vary somewhat. Always check the fat content of the baking spread and adjust the liquid content in your recipe accordingly to maintain the desired consistency.
WHY DOES THE DATE MIXTURE FOAM?
Because its mixed with boiling water, lemon and bicarbonate of soda. The soda counteracts tannic acidity, evens out colour, and helps soften the dates to they blend smoothly into the loaf.
DO I HAVE TO TOAST THE WALNUTS?
Not at all, but I find that toasting nuts before I use them makes them nuttier and more flavourful. Just 8 to 10 minutes in a hot oven or skillet does the trick.
WHY DOES THE LOAF SLICE BETTER THE NEXT DAY?
Tea loaves can have a tendency to crumble if they are cut too soon. Letting it "ripen" overnight helps it to set fully, making for beautifully neat slices the next day.
HOW SHOULD I SERVE IT?
Thinly sliced and spread with softened butter is how we enjoy it. That's the Canadian way and I whole-heartedly support it!
CAN THIS LOAF BE FROZEN?
Yes, simply allow to cool completely. Wrap in some cling film and then in aluminum foil. Label, date and freeze. It will keep well, frozen for up to 3 months, or even a bit longer. Thaw on the countertop overnight when you wish to enjoy it.
🍌🍞A FEW OTHER BANANA BREAD RECIPES TO ENJOY🍌🍞
It never hurts to have a few extra banana bread recipes up your sleeve! These are great!
CHOCOLATE CHIP BANANA BREAD - This banana bread is everything you want in a cozy bake - incredibly moist, packed with rich banana flavour, and dotted all the way through with melty semi-sweet chocolate chips for the perfect sweet bite. Made with a tender sour-cream batter that rises beautifully. It bakes up fragrant, soft, and irresistibly comforting. Every slice is a warm, chocolate-studded treat that feels like pure homemade goodness.
ONE BANANA BANANA BREAD - This charming banana bread recipe proves that you don't need a bunch of bananas to bake something wonderful - just one, very ripe banana creates a loaf that's moist, tender and full of warm banana flavour. A simple batter that comes together in minutes and then bakes up with a sweet cinnamon sugar crust that adds the perfect touch of crunch and aroma. Even in a small pan it rises beautifully and slices like a dream. A cozy, no-waste treat.
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Yield: One 9 X 5-inch loaf
Banana, Rum, Date & Walnut Tea Loaf
Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M
Moist and delicious and filled to the brim with sticky dates, crunchy walnuts and rummy bananas! Beautiful cut into thin slices and spread with softened butter. I like to let the loaf sit overnight for slicing.
Ingredients
- 1 cup (150g) stoned dates, chopped
- 2 TBS boiling water
- the finely grated zest and juice of one lemon
- 1 tsp bicarbonate of soda (baking soda)
- 2 medium very ripe bananas
- 1 TBS dark rum
- 6 1/2 TBS (85g) baking spread (something like Country Crock or Becel will do)
- 1/4 cup, packed (55g) dark soft brown sugar
- 1 cup + 1 1/2 TBS (170g) Sweetened Condensed milk
- 2 large free range eggs, lightly beaten
- 2 cups, less 2 TBS (225g) self raising flour
- 1 tsp baking powder
- 1 cup (115g) toasted walnut pieces (1 cup)
Instructions
- Preheat the oven to 170*C/325*F/gas mark 3. Butter a 9 by 5 inch baking tin and line with baking paper.
- Place the dates into a bowl along with the boiling water, lemon zest, lemon juice and bicarbonate of soda. Stir and then set aside to cool completely.
- Peel the bananas and put into a mini food processor with the rum. Blitz until smooth. Stir this mixture into the date mixture.
- Cream together the baking spread, brown sugar and condensed milk until smoothly combined.
- Gradually mix in the eggs and then the date mixture.
- Sift together the flour and baking powder. Stir into the creamed mixture until well combined and there are no dry streaks of flour.
- Stir in the walnuts. Pour into the prepared baking tin. Smoothing over the top.
- Bake in the preheated oven for 1 hour 15 minutes, until risen, set and golden brown. A toothpick inserted in the center should come out clean.
- Let sit in the tin for 15 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve with some softened butter. Store any leftovers tightly wrapped.
Notes
You can easily make your own self raising flour. For every cup of flour you need (120g) simply add 1 1/2 tsp baking powder and 1/4 tsp salt.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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There's something wonderfully nostalgic about a classic Boston Cream Pie - that beautifully moist vanilla layer cake filled with thick silky homemade custard and finished with a glossy semi-sweet chocolate glaze.
Despite it's name, it's not a pie at all, but a timeless dessert that's been loved for generations and still feels special every time you make it. This version inspired by the trusted Fannie Farmer Cooking School Cookbook is one I have relied on for decades. Its simple, reliable and bakes up like a dream - a true French Butter Cake that's tender, flavourful and perfectly sized.
Tried and true, this favourite is one I turn to again and again because it never disappoints - simple ingredient, no fuss, and absolutely delicious every time.
I wanted to pull out the stops a bit at the weekend and bake something special for my daughter to enjoy before her big operation today. If some of it also got into my mouth it couldn't really be helped!
I was thinking about Boston Cream Pie the other day and I realized that I had not baked one in a very long time.
Contrary to the name, this is not a pie at all, but a beautifully moist vanilla layer cake with a rich thick vanilla custard filling and a chocolate drizzle topping. The only resemblance to a pie is the fact that you cut it into wedges! Oh, and that its delicious! (Mustn't forget that!)
The recipe I have always used is the one from the Fannie Farmer Cooking School cookbook, as edited by the late Marion Cunningham. I trust Marion Cunningham in all things. I have NEVER used a recipe of hers that has not worked or that I have not liked.
I have had this book since I was a teenager and it has been my go-to for many, many things through the years. It is old and falling apart, which is the sign of an old reliable and trustworthy friend in the kitchen!
This cake is exceptional. The cake itself is moist and delicious. A french butter cake which is easy to make and baked like a dream. It might not look really high when you take it out of the oven, but trust me, with the filling etc., it is the perfect size. You would not want it much thicker. You could just put vanilla pudding in the center but you would be missing out on perfection.
This filling is easy to make and is perfect for this cake, and trust me when I say it is perfectly delicious! Perfectly . . . Its been a family favourite in my home for many, many years and I have tried different versions but I always come back to this version from the FFCS cookbook.
Its the best in my opinion.
INGREDIENTS NEEDED
TO MAKE
🍰BOSTON CREAM PIE🍰
There is nothing complicated about this simple cake.
For the Cake:
- 6 TBS (85g) butter
- 1 cup (190g) sugar
- 2 large free range eggs, separated carefully
- 1 1/2 tsp vanilla
- 1 3/4 cup (218g) cake flour (to make your own cake flour, for every 120g/1 cup of flour,remove 2 TBS and add 2 TBS cornflour/cornstarch back)
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup (180ml) milk
For the filling:
- 1 cup (240ml) milk
- 1/2 cup (95g) sugar
- 3 TBS flour
- 1/8 tsp salt
- 2 large free range egg yolks, beaten
- 1 1/2 tsp vanilla
For the glaze:
- 4.5 ounces (3/4 cup/128g) semi-sweet chocolate
- 3 TBS butter
🍰INGREDIENTS NOTES🍰
Butter
You'll need softened butter for the cake batter which helps to create that moist, tender French-style butter cake texture the recipe is known for.
Sugar
Granulated sugar sweetens both the cake and the custard filling. It also helps the butter whip up lightly and fluffy in the creaming stage.
Eggs (separated)
The yolks enrich the cake batter, while the whipped egg whites are folded in to give the cake life and a beautifully soft crumb. The filling uses egg yolks for richness and that classic custard texture.
Vanilla
Used in both the cake and the custard, vanilla is essential for the signature flavour of Boston Cream Pie - warm, fragrant, and comforting.
Cake Flour
Cake flour keeps the cake delicate and tender. I have included a homemade cake-flour substitution if you need it. (Remove 2TBS of flour per cup and replace with 2 TBS cornstarch/corn flour.)
Baking Powder and Salt
These ingredients help the cake rise and balance sweetness. They are sifted in with the flour for even distribution.
Milk
Milk appears both in the cake and the custard. In the cake it adds moisture and helps create a smooth batter. In the custard, it forms the creamy base that thickens beautifully when cooked. I use whole milk.
Flour (for the custard)
A small amount of flour is cooked with sugar and milk to thicken the custard. Cooking it for a few minutes removes any floury taste.
Semi-Sweet Chocolate & Butter (For the glaze)
The glaze is wonderfully simple - just melted chocolate and butter. It pours smoothly over the cake and sets into a glossy, candy-bar like finish.
🍰HOW TO MAKE BOSTON CREAM PIE🍰
This is really not as complicated as it looks. Easy, easy, easy.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8-inch round cake tins and line the bottoms with baking paper. Set aside. (Lining the bottoms of the pans ensures the cake won't stick.)
- Beat the butter until soft and creamy. Continue to beat, adding the sugar a bit at a time, until light and fluffy. Beat in egg yolks and vanilla. (Adding the sugar slowly ensures it mixes in and melts completely.)
- Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with the milk, making 3 dry and 2 wet additions. (Sifting ensures the baking powder is completely mixed throughout the flour evenly. Making the dry and wet additions helps to prevent the batter from curdling.)
- Beat the the egg whites until stiff but not dry. Stir in 1/3 of the beaten egg whites, then carefully fold in the remainder of the whites. (Use a rubber spatula to fold in the whites. Do not overmix. a few white streaks are good.)
- Divide the batter between the two prepared cake tins, smoothing the top. (Makes for a better finish)
- Bake for 30 to 35 minutes until well risen, golden and a toothpick inserted in the center comes out clean. (The tops should also spring back when lightly touched.)
- Let cool in the tins for 5 minutes before removing from the tins to a wire rack to finish cooling completely.
- To make the filling, whisk the flour and sugar together in a medium saucepan. Slowly whisk in the milk. (Its important to make sure the flour and sugar are evenly mixed.)
- Cook, whisking constantly over medium heat, until the mixture bubbles and begins to thicken.
- Cook for a further 2 minutes to cook out any flour taste. Slowly add some of the hot mixture into the egg yolks to temper them, then whisk the whole lot back into the custard. (This will prevent the eggs from scrambling.)
- Continue to cook, whisking constantly for a further 3 to 4 minutes. Remove from the heat and whisk in the vanilla.
- Set aside to cool, whisking several times. Cover and store in the refrigerator until completely cold. (It is important that the mixture is completely cold before you fill the cake.)
- Place one cake layer on a cake plate, flat side up. Spread the cold custard over top and then top with the other cake layer, rounded side up.
- Melt the semi sweet chocolate and butter together over medium low heat, whisking until fully amalgamated and smooth. (Don't over heat or your chocolate may seize up.)
- Spoon this mixture evenly over the top of the cake allowing some to drip down the sides. Allow to set completely before serving. (See hints and tips for how to do this.)
- Cut the cake into wedges to serve. Store any leftovers in the refrigerator.
🍰HINTS AND TIPS FOR SUCCESS🍰
Softened butter is essential for creating that light and fluffy creamed base for the cake batter. Cold butter won't whip properly and cold milk and eggs may seize the butter. You get a much better result if all of the ingredients are at the same temperature.
Separate the eggs carefully
You'll need cleanly separated yolks and whites - the yolks enrich the batter, and the whites are whipped and folded in to give the cake it's lovely lift and tender crumb.
Don't worry if the cake isn't tall
This French butter cake bakes up slightly lower than a traditional sponge, but that's exactly how it's meant to be. Once filled it is the perfect height.
Make the custard slowly and patiently
Whisk constantly as it cooks so it thickens smoothly without any lumps. Cooking it for a couple of minutes after bubbling removes any raw flour taste and ensures a silky filling.
Temper the eggs properly
Adding a little hot custard to the yolks before combining prevents scrambling and keeps the filling beautifully smooth.
Cool the custard completely
Let it chill fully in the fridge before assembling - warm custard will slice and make the layers unstable.
Spread the chocolate glaze from the center outward
This simple mixture of melted semi-sweet chocolate and butter pours beautifully. Staring in the middle and gently circling outward gives the cake a clean, glossy finish.
Store leftovers in the fridge
Because of the custard filling, the cake should be refrigerated - and it tastes just as delicious chilled the next day.
🍰FREQUENTLY ASKED QUESTIONS🍰
WHY IS IT CALLED BOSTON CREAM PIE IF IT'S ACTUALLY A CAKE?
Because years ago, cakes and pies were baked in the same pans, and the words were used interchangeably. That's how this beautiful vanilla layer cake got it's quirky name. Also it was first created in Boston.
WHAT MAKES THIS CAKE SPECIAL?
This is a classic French Butter Cake - moist, tender, and easy to make - paired with a rich, homemade vanilla custard and a simple chocolate glaze made from just semi-sweet chocolate and butter.
MY CAKE DIDN'T RISE VERY HIGH. DID I DO SOMETHING WRONG?
Not at all. This cake is meant to bake up slightly lower. Once the custard filling is added, it becomes the perfect height.
CAN I USE INSTANT PUDDING INSTEAD OF MAKING THE CUSTARD?
You could, but you'd miss out on the silky, rich, perfectly delicious filling that makes this dessert cake shine.
HOW TO I GET THE CHOCOLATE GLAZE TO LOOK SMOOTH AND GLOSSY?
Start in the center and gently spread it outward in circles using the back of a spoon. It pours beautifully and gives a flawless finish.
DOES THIS CAKE NEED TO BE REFRIGERATED?
Yes, because of the custard filling, any leftovers should be stored in the refrigerator.
IS THIS A BEGINNER FRIENDLY RECIPE?
Absolutely, it uses simple ingredients, straightforward methods and no fancy techniques - just classic, reliable baking.
🍰A FEW MORE CAKE RECIPES TO ENJOY🍰
Who doesn't enjoy cake? Here are a few other cake recipes that you might also really like!
BUTTERMILK CHOCOLATE CAKE - This is the chocolate cake that everyone requests for their birthday. A fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! This delicious moist cake is filled with a rich and chocolatey flavor! It makes either a nine or an 8 inch double layer cake.
CREOLE CHOCOLATE CAKE - This cake consists of a rich chocolaty layer cake . . . filled with a scrumptious fruit and nut caramel filling . . . whipped cream and then frosted with a scrumptious sour cream bittersweet chocolate frosting! It is one of my absolute favorite cakes of all time.
Pin this delicious recipe to your Desserts, or Cake recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One 8-inch cake
Boston Cream Pie
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Not a pie, but a most delicious cake, with a thick vanilla custard filling and a chocolate glaze. A firm family favourite from way back.
Ingredients
For the Cake:
- 6 TBS (85g) butter
- 1 cup (190g) sugar
- 2 large free range eggs, separated carefully
- 1 1/2 tsp vanilla
- 1 3/4 cup (218g) cake flour (to make your own cake flour, for every 120g/1 cup of flour,remove 2 TBS and add 2 TBS cornflour/cornstarch back)
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup (180ml) milk
For the filling:
- 1 cup (240ml) milk
- 1/2 cup (95g) sugar
- 3 TBS flour
- 1/8 tsp salt
- 2 large free range egg yolks, beaten
- 1 1/2 tsp vanilla
For the glaze:
- 4.5 ounces (3/4 cup/128g) semi-sweet chocolate
- 3 TBS butter
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8-inch round cake tins and line the bottoms with baking paper. Set aside.
- Beat the butter until soft and creamy. Continue to beat, adding the sugar a bit at a time, until light and fluffy. Beat in egg yolks and vanilla.
- Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with the milk, making 3 dry and 2 wet additions.
- Beat the the egg whites until stiff but not dry. Stir in 1/3 of the beaten egg whites, then carefully fold in the remainder of the whites.
- Divide the batter between the two prepared cake tins, smoothing the top.
- Bake for 30 to 35 minutes until well risen, golden and a toothpick inserted in the center comes out clean.
- Let cool in the tins for 5 minutes before removing from the tins to a wire rack to finish cooling completely.
- To make the filling, whisk the flour and sugar together in a medium saucepan. Slowly whisk in the milk.
- Cook, whisking constantly over medium heat, until the mixture bubbles and begins to thicken.
- Cook for a further 2 minutes to cook out any flour taste. Slowly add some of the hot mixture into the egg yolks to temper them, then whisk the whole lot back into the custard.
- Continue to cook, whisking constantly for a further 3 to 4 minutes. Remove from the heat and whisk in the vanilla.
- Set aside to cool, whisking several times. Cover and store in the refrigerator until completely cold.
- Place one cake layer on a cake plate, flat side up. Spread the cold custard over top and then top with the other cake layer, rounded side up.
- Melt the semi sweet chocolate and butter together over medium low heat, whisking until fully amalgamated and smooth.
- Spoon this mixture evenly over the top of the cake allowing some to drip down the sides. Allow to set completely before serving.
- Cut the cake into wedges to serve. Store any leftovers in the refrigerator.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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