One of the downsides of writing a baking column is that people are reluctant to bake for you. I suppose they’re expecting me to make critical comments about crumb structure, when really I’d just be happy they’d made the effort. As I have a birthday coming up, I thought I’d drop a hint to my nearest and dearest with a recipe for the cake I’d like. You’ll notice this is more a pudding than a cake, but with chewy meringue, cool, boozy cream and caramelised bananas. And a few candles on top, of course.
Baked banana meringue
The number-one thing that scuppers meringues from whipping up is having any sort of fat in the mix. Give all your utensils a clean in warm, soapy water before starting – and don’t use a plastic mixing bowl, because fat clings to it, even after a good wash. Metal, glass or ceramic bowls are all fine.
Prep 25 min
Cook 1 hr 15 min
Serves 8
For the meringue
3 large egg whites
125g golden caster sugar
For the bananas
4 bananas (about 320g)
2 tsp vegetable oil
35g light brown sugar
For the cream
200ml double cream
4 tsp rum
30g golden syrup
Heat the oven to 140C (130C fan)/gas 1. Whisk the egg whites to soft peaks in a very clean metal, glass or ceramic bowl using an electric whisk or stand mixer. Gradually add the sugar a spoonful at a time, whisking well between each addition. Keep whisking until the meringue holds stiff peaks when you slowly lift the whisk out.
Line two baking trays with greaseproof paper and divide the meringue mixture equally into three circles about 15cm wide. Bake for 60-70 minutes, until the meringues are crisp on the outside. Set aside to cool, and turn up the oven to 220C (200C fan)/425F/gas 7.
Split each banana in half lengthways and rub with the oil. Put in a baking tin and roast for seven minutes. Remove from the oven, sprinkle over the sugar, then bake again for five minutes.
To prepare the cream, whisk all the ingredients until stiff peaks form. When you’re ready to assemble, spread a meringue layer with a third of the cream and half the caramelised bananas. Stack another meringue layer on top and repeat, finishing with the final meringue layer and the remaining cream.
