Ready Time: 1 hrs 20 mins
Preparation Time: 20 mins
Cooking Time: 60 mins
Serves: 8
Corey Costelloe is a top Australian chef, with an uncompromising attitude towards quality produce and food. Having worked in some of Australia’s best restaurants, all across the country, he’s now at Sydney’s Rockpool Bar and Grill - the home of Neil Perry's vision for the finest sustainable produce, world class service and progressive approach to food
“When I cook, for myself or at work, I usually try to do very little to the produce and let the quality speak for itself."
Ingredients
For the caramel
- 450g sugar
- 450g cream
- 150g walnuts chopped
- 5g salt
For the cake
- 350g ripe bananas pureed (around 4)
- 320 g sugar
- 110ml canola oil
- 2 eggs
- 320g plain flour
- 2 g cinnamon powder
- 5g baking powder
- 5g bi carb soda
- 3g salt
- 1 lemon juiced
Method
- Place the EasySear pan from the slow cooker onto a low heat, add the sugar and cook for 15 minutes or until the sugar turns to caramel, stir gently several times to ensure the sugar melts evenly.
- In another pot heat the cream to just below boiling then slowly pour the heated cream into the caramel sugar pot. Heat the caramel mixture up to just below boiling then add the chopped walnuts and the salt.
- For the cake,mix the purred banana and sugar together with the oil and the eggs.
- Sift in the flour, bi carb, baking powder and salt. Then lightly fold through the mix. Add the lemon juice and lightly mix together.
- Pour the cake batter on top of your caramel walnut mix in the EasySear pan
- Using a tea towel carefully place the EasySear pan back into the slow cooker base and place on the high setting and cook for 45 minutes or until a skewer comes out clean when inserted into the centre .
- After 10 min remove the cake from the EasySear pan by upturning onto a large tray, take care when doing this as the caramel at the base will be very hot. Serve warm or cold.