Banoffee Marshmallow Cake

• unsalted butter↗165 g

  plus extra for greasing

• soft light brown sugar (muskovado)↗165 g
• flour with baking powder325 g
• 1 rounded tsp baking powder
• 1 rounded tsp ground cinnamon
• large eggs↗4
• milk↗4 tbsp
• large ripe bananas↗2
• heavy cream300 ml
• banana1
• marshmallows50 g

  sliced, plus extra whole for garnish

• dulce de leche↗450 g

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C convection, gas – 5). Grease and line the bottom of a 21 cm round spring‑form cake pan with a removable bottom. Using a wooden spoon or mixer, beat the butter with the sugar until a pale‑creamy homogeneous mixture forms. In a separate bowl sift the flour with baking powder and ground cinnamon. Add the eggs one at a time, each time incorporating about 1 tbsp of the dry ingredients, then pour in the milk and gently fold in the remaining dry ingredients until the batter is smooth.

2. 2

   In the bowl that held the flour, mash the bananas until smooth – if needed, blend with an electric mixer – and gently fold them into the rest of the batter. Transfer the mixture to the pan and smooth the surface. Bake for 45–50 minutes, or until a skewer inserted in the centre comes out clean. Let cool for 5 minutes, then remove the cake from the pan and let it cool on a rack.

3. 3

   Using a serrated knife, cut the cake horizontally into three even layers. Whip the heavy cream to stiff peaks, add the finely sliced banana and marshmallows, and fold gently. On the first layer spread a generous amount of dulce de leche, then spread half of the whipped cream mixture. Place the second layer and repeat. Frost the top generously with dulce de leche and arrange the remaining marshmallows around the edge.