A few weeks ago I discovered Katherine Sabbath, a high school-teacher and baker from Australia, and it was love at first cake. I spent days poring over her instagram and came away completely inspired. I knew I had to make something. So, after a brief brainstorming session I came up with this baby. Spiced pumpkin cake (with home-grown pumpkin!), cream cheese frosting, caramel, and pistachio brittle. I’d never made something so outrageously decadent-looking, but now I’m hooked! If you aren’t familiar with Katherine Sabbath, I urge you to check out her instagram. She has opened my eyes to so many new possibilities, I can’t wait to make more crazy bakes!
Today is my Mum’s birthday, and as she has some friends coming over, she requested a cake. She went for one from the most recent Waitrose magazine (March 2014), a peanut butter banoffee cake. It is a banana sponge filled with caramel sauce, bananas, and cream, topped with peanut butter buttercream. There is crushed peanut brittle in the cake batter and sprinkled on top.
I’m a fan of the Waitrose magazine, whenever I use the recipes, the results are always great. I think they must put a lot of effort into the content, unlike some other food magazines…
If you want the recipe just let me know.