My first job out of college was as an assistant womenswear designer at a high end – high street label. One of the tasks frequently thrust upon me, was to scour the fabric warehouse for old season fabrics that could be used up in new designs. I developed a liking for, and indeed a skill in turning dodgy cloth into best selling garments.
Yes yes, this does have a relevance to the sticky slice pictured above dear reader!…..please bear with…..
This week I have endured 3 failed bakes. First, my lemon curd filled ‘Duffins’ ( a muffin/ doughnut hybrid ) all collapsed, a hazelnut banana loaf was dense, stodgy and tooth rottingly sweet. Then I managed to burn a soggy passionfruit, macadamia and white chocolate tray bake. I’m blushing as type because I know Mr Love will be reading this and cursing all the wasted ingredients – sorry Mr L.
So, this Banoffee Slice I’m wafting under your nose was the result of some random bits and bobs I had languishing in the larder. I felt I was once again back in the fabric warehouse, rootling for hidden gems of jersey, silk or suiting to whip up into a desirable design. This time it was an ancient jar of Dulce De Leche and some passed their best bananas that have been transformed into a tasty treat.
Here you have all the flavours of a banoffee pie in a convenient tray bake. This way you can have pudding with a mid morning cuppa and not feel guilty about it ( although, I unashamedly ate half a molten chocolate and lime pudding at 9.30am this morning - more about that in my next post ).
Banoffee & Hazelnut Slice
250g plain flour
110g caster sugar
250g butter ( very soft if using food processor, straight from the fridge if making by hand )
100g ground rice ( semolina )
300g Dulce De Leche
2-3 ripe bananas, sliced ( approx 4mm thickness )
200g butter, softened
200g caster sugar
100g ground blanched hazelnuts
100g self-raising flour
4 eggs, beaten
A handful of chopped blanched hazelnuts
Preheat oven to 160C
Grease a rectangular tin approx 23cm x 33cm. Line with grease proof paper.
If you have a food processor whizz all the base ingredients until a dough forms.To make the base by hand, simply mix all the dry ingredients in a bowl, dice up the cold butter and rub it in until it resembles moist rubble. Keep working it until it comes together.
Press the dough into your tin and level out with the back of a metal spoon. Place in the fridge for 30 mins.
Pop in the oven for 20 mins. Leave to cool and then spread with the Dulce De Leche. Lay your slice banana on top of the toffee sauce, packing them in as closely as you can.
For the topping, beat the butter and sugar together until light and fluffy. Add the eggs and ground hazelnuts at the same time and mix until smooth. Fold in the sieved flour and spread over the banoffee layer.
Sprinkle with the chopped hazelnuts and place back in the oven for 25mins until golden on top.
Leave to cool and cut into squares. Don’t be tempted to be greedy and cut when still warm as the base will be far to crumbly!
Love Lemony xx