Serves 4


Banana cake base

300g butter

300g sugar

300g whole eggs

Orange peel

230g flour

80g rice flour

15g baking powder

350g banana puree

Green tea biscuit cake

100g egg yolk

70g sugar

35g milk powder

10g green tea powder

70ml lukewarm water

35g honey

80g flour

2g baking powder

35g lemon infused olive oil

Caramelised peanuts

100g peanuts, roasted and salted

50g salt

20ml water

10g butter

Toffee sauce

300g sugar

180g butter, cooled

70ml milk

400ml cream

Coconut ice cream

200g coconut puree

20g glucose powder

20g coconut cream lopez

60g sugar

180ml milk

180ml cream


Banana cake base

Preheat a non-fan assisted oven to 130C. Mix cream and butter with a paddle, then add sugar and mix at speed setting 1 for five minutes, until the mixture is creamy and has a light colour. Sieve flour and baking powder into a separate bowl, set aside.

For the cake mix, slowly combine the flour and eggs into a separate bowl, alternate in order to prevent the mixture from splitting. Eventually add a bit of banana puree, set some aside for serving. Likewise, add orange zest to the mixture until all is well combined. Place the dough into a cake mould and cover with silicon paper. Put the mould into the oven and spray with water to create steam. Bake at 130C for about 1 hour and 50 minutes. Take the cake out of the oven and out of the mould, let cool on a stand.

Green tea biscuit cake

Preheat the fan-oven to 180C. Whisk the egg yolk and sugar together. In a separate bowl mix the milk powder, green tea powder, water and honey. Combine both mixtures until well mixed. Sieve together flour and baking powder and fold into mixture. Finally, add the lemon oil and place the dough in a cake mould. Bake for about 8 minutes at 180C. Take the cake out of the oven and mould, let cool on a stand.

Caramelised peanuts

Roast the peanuts in the oven at 160C for about 10 minutes. Cook a pot of water and sugar on a high heat until a light caramel colour and a temperature of 121C is achieved. Reduce heat and continue to cook at medium heat whilst stirring and adding the peanuts. When the caramel colour darkens and a sandy look has, take off the heat. Add butter and stir until all peanuts are covered. Place the mixture on a silicon mat and set aside to cool.

Toffee sauce

Let sugar slowly become a dry caramel in a pot at high heat. When the sugar darkens, add cold butter and whisk. When the butter has melted, add milk and cream. Bring to the boil and cook for about 5 minutes. Sieve and let cool.

Coconut ice cream

Bring milk to the boil and take off the heat. Combine powder ingredients and add to the milk. Cook whilst stirring and avoiding the milk to burn. Take the mixture off the heat and add in the coconut puree and cream, mix well. Place in deep freezer to make it into an ice cream.

To serve

Stick both cakes together with the remaining banana puree. Cut into portions and serve each one with caramelised peanuts, toffee sauce and coconut ice cream.

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