A tiffin cake is never something I go about sourcing ingredients for deliberately. For me, the tiffin is a method of finishing my half packets of biscuits which lie about my cupboards, or finally using the very aromatic bananas which are on their last legs in the fruit bowl. The leftover peanut brittle which I made for my crunchy nut cornflake choc ices also needs to go somewhere that isn’t directly into my stomach whilst I’m waiting for the kettle to boil. Then a few dates which have been languishing in a jar probably since Christmas but still moist enough to provide a good chew to the cake are also included.
However, do not throw ingredients into your tiffin willy nilly. The beauty of a throw together dish, whether it’s in baking or cooking a quick supper after work is knowing when you should leave something out. Just because I also had half a packet of marshmallows, some sweetened cranberries which are begging for a home and some pretzels which have been outright taunting me from their half eaten packet doesn’t mean they should all go in as well. Be selective and purposeful and then you will find that your cobbled together garbage cake assumes its own identity.
Due to the bananas the cake is much softer than a regular tiffin cake so be gentle when slicing. I used milk chocolate for the cake as that is what I had to hand but if I were to make it again I would probably go for half milk and half dark chocolate to add more intensity of flavour and reduce the sweetness. Usually I am an advocate with more is more when it comes to cake, but here, you want to be thinking less. Just a slither of the cake will be deliciously ample, if you over indulge you won’t be thanking me an hour later. This cake is richie rich.
Although the serving suggestion I most recommend is to place the cake in the freezer for a couple of hours; it will emerge as a deliciously cool easy to slice dessert which will happily pair with freshly picked raspberries after a long lazy Saturday barbecue.
Chocolate, Banana and Peanut Brittle Tiffin Cake
400g chocolate – milk or dark or a mixture of both
2 very ripe bananas, peeled and mashed
200g Lotus Biscoff Biscuits
175g peanut brittle, roughly chopped
50g dates, de-stoned and roughly chopped
A good pinch of sea salt
- Melt the chocolate in a large bain marie set over simmering water.
- Turn the heat off the water but do not take the chocolate off the bain marie, you want it kept smooth and melty whilst you are adding the other ingredients.
- Add the bananas first and mix in thoroughly to make sure they are well incorporated.
- Crush the Lotus Biscoff biscuits roughly with a rolling pin, so that some biscuits are obliterated and some are left quite lumpy to give the cake good texture. Then stir them in.
- Finally add in the peanut brittle, dates and the salt, mixing everything together so it’s all turned into a lovely chocolatey cake batter.
- Resist spooning the mixture into your mouth and pour into an 18cm, baking parchment lined, springform round cake tin. Smooth the top and cover with tin foil.
- Leave in the fridge overnight to set and chill before carefully removing from the cake tin and serving immediately. This is best served cold.