LET’S GET BAKING!
Esther is a keen baker who also writes our monthly series One for the Cake Tin. Get the recipe for her latest, glorious sponge-based creation on page 108.
@ esthermclark
“These swirled buns are packed with mozzarella, pesto and some salty sundried tomatoes”
Banana & choc bundt cake with peanut caramel
A wedge of squidgy banana cake is by far one of my favourite sweet treats. This version is rich with peanut butter and laced with a buttery caramel sauce. It could be eaten warm as a pudding, preferably with a scoop of vanilla ice cream, or left to cool and cut into wedges. I particularly like a bundt cake because of how impressive they look and how easily they can be portioned out.
SERVES 12 35 mins plus cooling 1 hr
