Serves 4


Banana cake base

300g butter

300g sugar

300g whole eggs

Orange zest

230g plain flour

80g rice flour

15g baking powder

350g banana purée

Green tea sponge cake

100g egg yolks

70g sugar

35g milk powder

10g green tea powder

70ml water, lukewarm

35g honey

80g flour

2g baking powder

35g lemon infused olive oil

Caramelized peanuts

100g peanuts, roasted and salted

50g sugar

20ml water

10g butter

Toffee sauce

300g sugar

180g butter, chilled

70ml milk

400ml double cream

Coconut ice cream

200g coconut purée

20g powdered glucose

20g coconut cream lopez

60g sugar

180ml milk

180ml cream


Banana cake base

Preheat a non-fan oven to 130C. Cream the butter in a mixer using the paddle extension, then add the sugar and mix together on speed 1 for about 5 minutes until the mixture is light in colour and has a creamy texture. Sieve the flour and the baking powder together into a separate bowl and set aside.

To form the cake mixture, gradually add the eggs and the flour to separate bowl, alternating between the two ensure that the mixture doesn’t split. Finish the mixture by adding some of the banana purée, being careful to reserve some for serving, and the orange zest and mixing well until fully incorporated. Place the cake mix in a cake tin and cover with silicon paper. Place the cake tin in the oven and spray with water to create steam. Bake at 130C for approx. 1 hour 50 minutes. Once baked, remove the cake from the oven and baking tin and allow to cool on a rack.

Green tea sponge cake

Preheat a fan oven to 180C. Cream the yolks and sugar with the whisk attachment in a mixer. Place the milk powder, green tea powder, water and honey in a separate bowl and blitz with a hand blender until fully incorporated. Add the milk powder mixture to the creamed egg yolks and sugar in stages and mix until fully incorporated. Remove the bowl from the mixer and fold in the sieved flour and baking powder with a spatula. Finally add the lemon oil and place the mix in a baking tin. Bake at 180C for approx. 8 minutes. Once baked, remove from the oven and the tin and leave to cool on a rack.

Caramelized peanuts

Roast the peanuts in an oven heated to 160C for 10 minutes. Boil thesugar and water in a pan over a high heat until it becomes light caramel in colour and has reached 121C. Turn the heat down to medium and add the roasted nuts to the caramel and stir continuously. When the caramel starts to darken and reaches a sandy colour, take the pan off the heat. Add the butter and stir until the peanuts are covered. Spread the mixture onto a silicone mat and set aside to cool.

Toffee sauce

Place a pan over a high heat and slowly add the sugar to make a dry caramel. Allow the sugar to darken in colour then gradually whisk in the cold butter. Once all the butter has melted, add the milk and double cream. Bring to the boil and simmer for approx. 5 minutes. Pass through a fine sieve and allow to cool.

Coconut ice cream

Bring the milk to the boil then take off the heat. Mix the powdered ingredients together, then add the powders to the milk and bring back to the boil, continuously stirring to stop the milk from burning to the bottom of the pan. Take the mixture off the heat and add coconut purée and cream and mix thoroughly. Place the mixture into the freezer to form an ice cream.

To serve

Use the banana purée to stick the two cake bases together. Slice into portions and serve each portion with the caramelized peanuts, toffee sauce and coconut ice cream.