Banana & Cardamom Bundt, Soy Cardamom Caramel

It feels strange posting recipes at a time like this. But, for me, it is all that I have to give me solace. If any of my recipes are required for eBooks etc to raise funds, then this is my consent to take and use as you will.



225g Unsalted Butter, room temperature

300g Caster Sugar

100g Light Muscovado Sugar

2 Large Eggs, room temperature

450g Plain Flour

1 tsp Cardamom, ground

2 tsp Bicarbonate of soda

¾ tsp Salt

240g Sour Cream

4 Medium Ripe Bananas, mashed

Cardamom Soy Caramel:

140g Light Muscovado Sugar

60g Unsalted Butter

50ml Whipping cream

10ml Dark Soy Sauce

1/8 tsp Ground Cardamom


1. Begin with the bundt. Butter and lightly flour a 12 cup bundt pan and set in the fridge to chill. Preheat oven 175C.

2. Add the sugars and butter to the base of a stand mixer and beat for 5-6 minutes or until pale and lightened. Add the eggs one at a time, beating well between each addition.

3. In a separate bowl, whisk the flour, cardamom, salt, and bicarbonate of soda until homogenous. Mix the mashed bananas with the sour cream in another bowl.

4. Add ½ the banana mixture to the butter, followed but half the flour mixture. Mix until only just combined (overmixing will result in a dense cake). Repeat with the remaining flour and bananas mixing until smooth.

5. Transfer to your prepared pan and tap the base sharply 5 times on your worksurface to release any air.

6. Bake for 60-70 minutes or until the top feels springy. Cool in the tin 20 minutes before inverting onto a wire rack to cool completely.

7. For the caramel, add the sugar and butter to a small pan and heat over a low heat until the sugar has dissolved. Increase the heat and bubble for 2 minutes then add the cream. Reduce to a simmer and simmer for 2-3 minutes. remove from the heat, stir through the soy and cardamom and transfer to a jug.

8. When ready, serve the cake in large wedges with copious amounts of sauce to drizzle.