Angel Delight Butterscotch and Banana Loaf Cake
By OcadoLife
Published on 19 December 2023
A glorious celebration of a retro favourite, this Angel Delight Butterscotch and Banana Loaf Cake is the brainchild of Aiden Ryan – founder of Loaf Mcr, Manchester’s first loaf cake bakery – and head baker Ruth Gwillim. The banana sponge is lavishly finished with an Angel Delight whipped cream topping and butterscotch drizzle, then decorated with toffee popcorn and caramel chunks. A fabulous teatime indulgence. Looking for more baking recipes? Look no further.
Time and servings
1 hr 15 minsTotal time
12Servings
25 minsPrep time
50 minsCooking time
Ingredients
- 200g unsalted butter, softened, plus ½ tbsp
- 200g light brown sugar
- 4 medium eggs
- 200g self-raising flour
- ½ tsp baking powder
- ¼ tsp salt
- 120g banana, mashed
- 1 tsp vanilla extract
- 50g caster sugar
- 300ml double cream
- 1 (59g) Butterscotch Angel Delight
- 300ml semi-skimmed milk
- 1 bag toffee popcorn (optional)
- 1 bag soft caramel sweets, (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a 900g (2lb) loaf tin with baking paper. In a mixing bowl, beat the 200g butter and light brown sugar with an electric whisk until pale and fluffy. Beat in the eggs one at a time.Step 2
In a separate bowl, sift together the flour, baking powder and salt. Add half to the wet ingredients and combine on a slow speed. Beat in the banana and vanilla extract, followed by the remaining flour and baking powder mix, until light and smooth. Scrape the mixture into the tin and bake for 50 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then turn out onto a rack to cool completely.Step 3
For the butterscotch drizzle, heat the caster sugar in a small pan with 1 tbsp water and bubble for about 4 mins or until golden brown. Remove from the heat and stir in the ½ tbsp butter, then 150ml of the double cream and a pinch of salt. Return to a low heat and stir until smooth. Simmer for 3 mins or until thickened, then remove from the heat and set aside to cool completely.Step 4
In a bowl, whisk the Angel Delight and milk until creamy. Set aside for 5 mins to thicken.Step 5
Using a sharp knife, hollow out a rectangular cavity about 3 cm deep in the top of the cake, leaving a 2.5 cm border. Spoon in enough Angel Delight to fill the gap, then level the surface.Step 6
In a separate bowl, whip the remaining 150ml double cream to stiff peaks with an electric whisk, then fold it into the remaining Angel Delight. Spoon into a piping bag fitted with a plain 2.5 cm nozzle (or snip a wide hole) and pipe over the cake in a wave shape or simply dollop on in big peaks.Step 7
Pour the butterscotch drizzle over the cake; decorate with the popcorn and caramel pieces (if using). Best eaten right away or chill in an airtight container for up to 3 days.